CHARLOTTESVILLE, VA (CVILLE RIGHT NOW) – Grilling steaks on July 4th is the perfect way to celebrate—because nothing says ‘freedom’ like turning up the heat and flipping a juicy steak to perfection! For some expert advice, we turned to Uncle Pauly and Tom Morgan from 92.7, who shared their top pro tips for grilling the perfect steak.

Morgan: Cooking steak cold.  Steak is best when it’s cooked evenly, and no one wants a cold center.  So, it’s best to take your steak out of the refrigerator 30 minutes before you cook it. This will help ensure an even cook all the way through.

Uncle Pauly: Under-seasoning.  You need a generous helping of salt on BOTH sides to season a good steak.  And if you only add salt after it’s cooked, it’s too late.  The seasoning beforehand helps the steak form its crust, which is important for the texture of the dish. Try Kosher salt, with its big crystals.

Morgan:  Not cleaning your grill.  Use a wire brush to clean it once your grill is preheated, and then again as soon as you are done.  A buildup of grease and soot will give your food a pretty gross taste.

Uncle Pauly:  Not checking the temperature of your steak.  A lot of people either just eye-ball it and say it’s good, or go by the clock and hope it comes out OK.  Cut the guesswork . . . Get an instant-read thermometer (don’t be ashamed!) and put it into the center of your steak.  (130-135 degrees for medium-rare…#YeahBuddy!)

Morgan:  Cutting your steak before it rests.  We know you’re hungry and want to dive in, but if you cut your steak as soon as it gets off the grill, all that delicious juice will run out, and you’ll be sad. Letting it rest for 5-10 minutes first allows the juice to redistribute itself through the meat

Food for thought: If you want your steak well-done, you might as well have cooked a chicken breast!!