Those who are seeking an excellent way to honor their dad this Father's Day should consider preparing him a steak dinner on the balcony or patio of their apartment in Flagstaff, Arizona. However, many people are a little intimidated by the prospect of preparing a steak and are even afraid that they may inadvertently ruin the meat. After all, no one wants to present their own father with a charred, leathery steak that's impossible to eat with pleasure on a day that's meant to celebrate his existence. Fortunately, that scenario doesn't have to happen. Here's how to prevent it. 

Start With the Best Possible Cut

Grilling a steak is no time to skimp on quality. Select the best possible cut of meat — ask the person behind the meat counter to point you in the direction of the freshest ones. Fresh meat should be plump, have good color, and not omit an unpleasant odor. Choose from among the thicker cuts of meat — thin ones tend to get burnt to a crisp by the high heat required to properly grill a steak outdoor. 

Be Liberal With the Salt

Salt the steak about 45 minutes to one hour before grilling it. Many people salt the meat immediately prior to grilling it, but this is a poor strategy because salting the meat in advance allows the mineral time to work its magic. Salt acts as a meat tenderizer, so don't be afraid to shake it on and let it sit for at least three quarters of an hour. 

Use Hardwood Coals

Mesquite and other hardwood coals burn at higher temperatures, making them ideal for use in outdoor grilling. They also impart an aromatic, smoky accent to the meat. You can still grill a good steak using briquettes, although the process is going to take slightly longer.

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