Beloved Korean Steakhouse Cote Shares Their Best Grilling Tips Ahead of Labor Day

—which, uh, I hope you are, for survival purposes—there’s a good chance you’re firing up that grill. Maybe it’s for some chicken. Maybe for a hot dog or two. Or maybe , you’re attempting to grill some lobster, which, according to Google, is a trending search inquiry in Louisiana and South Carolina.

But instead of slapping down some meat and praying for the best, why not elevate your grilling game with some tips from the masters? After all, whereas Labor Days past may have seen a migration to a bar, concert, or other larger affair, this barbecue is likely the main event of the weekend—hell maybe even the summer. So, with that in mind, we asked Chef David Shim of Michelin-starred Korean steakhouseto share his expert grilling tips.

Temper your steak by taking it out of the refrigerator at least 30 minutes to 1 hour prior to cooking. This ensures even cooking and browning across the entire surface of the steak.Shoot for gorgeous grill marks or even browning on your pan before flipping. If you want to make those pro marks or browning, be patient and leave the beef alone. Cook for about 2-3 minutes on each side depending on the size of your steak.

Rest your steak at least 5-10 minutes before slicing. *This is very important. If you happen to rest the steak longer than expected, you can place it back on the grill or a hot pan for few minutes and slice.Shown on the bottom left: Cote's famous Ssamjang.2 tbsp onion, finely chopped2 oz sesame oil

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