Tom Mylan, one of America's most influential young butchers, shares his 5 must-knows of gas grilling.
1. Preheat your grill. You wouldn't throw a steak in a cold pan, right? Preheating your grill on high for at least 10 to 15 minutes, as well as lightly oiling it with a paper towel held with tongs, will reduce sticking and create those excellent grill marks.
2. Clean and reseason your grill after every use. Once the coating wears off (and, unless it was made by NASA, it will), the grill's surface resembles cast-iron—so treat it like cast-iron. Keep it clean, well oiled and polished with light steel or copper wool.