Don't underestimate the importance of having an adequate work space. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls. If your grill doesn't have enough work space (and they almost never do), set up a card table right next to it.

Obviously, buy heavy-duty potholders because that grill is hot.

A wire scraper is essential for keeping the grill clean. Get a strong one.

Brushes are vital for applying oil, sauces, and glazes to food. Don't use pastry brushes - too expensive - but rather, good-quality paintbrushes from the hardware store. Replace them often, since after a while it's hard to get them clean.

In my 20 years as a chef, I have cut, marinated, dry-rubbed, seared, grilled, and dined on a lot of steak. Steak is simply one of my favorite foods. There is a lot of confusion about steak cuts, probably because different retailers and butchers use different terms for the same cuts of meat. Whatever the cut, choosing a great steak is about two things: flavor and texture. I prefer to buy my meat from a butcher shop where I can have one-on-one time with the experts and special-order what I need - but meat from a supermarket meat counter can be just as good. The only thing to avoid is meat prepackaged in plastic trays. Meat needs to dry out to age properly and plastic turns it wet and swampy.

The best meat is USDA Prime-grade and Certified Black Angus, which costs more than Choice but is well worth the price. Steaks should be well marbled with veins of white fat distributed evenly through the red muscle to make your steak flavorful and moist. A nice thick layer around the outside doesn't hurt, either; it keeps the edges from drying out on the fire.