Fire Up the Grill: Master the Flame with Steak Tips from Chef Frank Medina

As grilling season descends upon us, the enticing aroma of charcoal and searing beef begins to drift through neighborhoods once again. To ensure your backyard barbecue reaches legendary status, we sat down with Chef Frank Medina of the world-renowned Bazaar Meat by José Andrés.

Known for pushing the boundaries of meat cookery, Chef Frank shares his professional wisdom on how to transform a simple outdoor meal into a masterclass of flavor and technique.

1. Stop Buying with Your Eyes

When standing at the butcher counter, most home cooks look for the leanest red meat they can find, but Chef Frank Medina warns that this is a major misstep. “The biggest mistake is buying with the eyes only and not with the plan,” he says. “People often choose the leanest cut thinking it is ‘better,‘ when in reality, marbling is flavor, juiciness, and forgiveness on the grill. For high-heat summer cooking, I always tell guests to look for intramuscular fat, a consistent thickness, and good color.“

He also stresses the importance of size. “Another common mistake is buying steaks that are too thin. A thin steak gives you almost no margin for error; you get gray, overcooked meat before you ever build a proper crust. I prefer steaks at least 1.5 inches thick whenever possible.” As for the cut? “Many people buy filet because it sounds luxurious, but for pure grilling pleasure, ribeye, striploin, or bone-in cuts deliver more flavor and texture.“

2. The Great Feed Debate: Grass vs. Grain

Choosing the right fuel for the cow impacts how you fuel your grill. Chef Frank Medina explains that “grass-fed and grain-fed beef are two very different products and should be treated with respect to their nature.“

“Grass-fed tends to be leaner, more mineral-driven, more elegant, and slightly firmer in texture. Grain-fed generally carries more marbling, richer beef fat, and a more decadent mouthfeel,” he notes. For the backyard enthusiast, he has a clear favorite: “For a backyard summer grill with high heat, grain-fed is usually the safer and more crowd-pleasing choice. It develops a beautiful crust, handles flare-ups better, and stays juicy.“

3. Charcoal is an Ingredient, Not Just Fuel

Bazaar Meat is famous for its Josper charcoal ovens, and Chef Frank believes home grillers can adopt that same philosophy. “The greatest lesson is that charcoal should be treated as an ingredient, not just a fuel source. Good charcoal gives aroma, depth, and identity to the food,” he asserts.

To master the heat, he recommends a strategic layout. “Heat zones matter. Home cooks should do the same as we do in the restaurant: one side of the grill screaming hot, the other side calmer for finishing.” Finally, he preaches the virtue of timing: “Let the coals mature until they are glowing and stable. Too many people cook over flames instead of heat. Flames burn the exterior; embers cook with precision.“

4. The “Invisible” Secret: Tempering

One of the most critical steps happens before the meat even touches the grate. “Tempering is one of the most misunderstood yet most important steps in cooking great steak,” Chef Frank Medina explains. “It is not simply ‘letting meat sit out‘; it is the controlled process of bringing the protein closer to an ideal starting temperature. When a steak goes onto the grill ice-cold, the exterior is forced to absorb extreme heat while the center lags far behind.“

The benefits are both textural and visual. “As the meat warms gradually, muscle fibers begin to relax and connective tissues start to soften. The result is a more tender bite and a juicier finished product. Tempering also improves the crust; a properly tempered steak has a drier surface, which allows the Maillard reaction—the browning that creates deep savory flavor—to happen faster and more evenly.“

5. The Seasoning Strategy

The debate between salting immediately or “dry brining” for hours is one Chef Frank views with nuance. “Both approaches can produce excellent results. Salting just before grilling is simple and effective, while a dry brine can offer additional benefits such as deeper seasoning and improved moisture retention.” He concludes, “What matters most is quality product, proper heat, and accurate cooking.“

6. Think Beyond the Ribeye

If you want to impress your guests with something unique, look for the “butcher’s cuts.” Chef Frank Medina points to the Hanger steak as a top contender. “It has deep beef flavor, a beautiful loose grain, and loves fire. Also excellent are bavette, Denver steak, and picanha. Picanha in particular is one of the great grilling cuts in the world: rich, bold, and dramatic with its fat cap.“

7. Respect the Rest

“Resting is not optional; it is part of cooking,” says Chef Frank. “Heat continues to move inward after the steak leaves the grill. Cut too early, and those juices end up on the board instead of in the bite.” He notes that summer heat actually makes this more difficult: “Outdoors in summer, carryover cooking can be stronger because ambient heat is higher. That means you should pull the steak slightly earlier and rest it in a warm, not hot, place.“

8. Bringing the Bazaar Home

While Chef Frank Medina admits with a smile that “you cannot truly recreate the Bazaar Meat experience at home” because of the team’s obsessive craftsmanship, he suggests three essentials for those who want to capture that spirit:

• Exceptional Product: “Buy the best steak you can find. Great cooking begins before the grill is even lit.“
• Proper Salt and Real Fire: “Good sea salt and strong heat will take you farther than fancy gadgets ever will.“
• Attention and Patience: “Temper the meat, cook with intention, rest it properly, and serve it proudly.“

“While you may not recreate Bazaar Meat at home, you can absolutely create something inspired by it,” Chef Frank encourages, “which is exactly how great cooking traditions begin.“

Heading to Las Vegas? Make your reservations for Bazaar Meat here and find other Bazaar locations here.