When it comes time to grill, throwing some juicy steaks on there is about as good as it gets— you get to keep the casual feel of a summertime barbecue, but your meal will be just a little more special than simple hamburgers and hot dogs. There’s an art to the perfect grilled steak, though; do you know it? It’s not about a special recipe or a secret blend of spices. It’s all about the scoring! Good Housekeeping has the perfect method: diagonal cuts.

So why and how does this method work? Good Housekeeping explains the method:

Using the tip of a sharp knife, first make shallow (about 1/8 inch deep) cuts across the grain one way, then the other way (perpendicular to first set of cuts). Repeat on the other side. Season the steak, then grill it on medium-high for a minute or two less per side.

The great thing here is that this method works with whatever seasoning or marinade you love. The scoring allows it to soak down into the meat for wonderful all-over flavor. Your steaks will also grill better, too, because the cuts let in the heat for more consistent, easier cooking— no more grey lines! Plus, if you’re cooking a tougher-to-slice cut of meat – think skirt, hangar or flank steak – the scoring cuts their long, tough fibers and ultimately makes them more tender.

Perfect! We love when simple changes have such big, delicious results. Have you always scored your steaks before grilling, or was this a method you reserved for other meats like duck or ham? Do you have any of your own grilling tips to share?