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Look for a steak with the USDA Prime or USDA Choice labels, which indicate a high level of marbling. Marbling means you can see fat running throughout the meat, which will give you a juicier steak. You can use any cut of steak for this, but New York strips, rib-eyes, Porterhouses, and T-bones are popular choices for grilling. Choose a steak that's about 8–12 oz (230–340 g) for a single serving. The exact amount of salt you’ll use will vary depending on the size of your steak, but it’s fine to be generous with the salt. Much of it will be absorbed into the steak while it’s resting. Leave the salted steak at room temperature for 20-30 minutes before you cook it.  In addition to seasoning your steak, the salt creates a dry surface on the steak that helps create a beautiful crust when you sear it. Do not leave your steak at room temperature for longer than 30 minutes, or you'll risk the growth of dangerous food-borne bacteria. The best way to ensure you get a thorough cook on your steak is to sear it in a skillet, then place the skillet in a hot oven so the steak can finish cooking. This way, the outside won’t burn as you bring it up to temperature. At high temperatures, the juices inside of a piece of meat tend to shrink toward the center. When you let a steak rest after cooking, all the juices are redistributed, resulting in a more tender steak.
Choose a high-quality steak with even marbling. Coat the steak with a layer of salt about 30 minutes before you cook it. Preheat your oven to 400 °F (204 °C). Let the steak rest for about 5 minutes, then slice and serve it.