For Thanksgiving we had lunch with the family, it was decided that we eat at yakiniku.  Which is great for me since I love yakiniku but for majority of my family it would be their first time.  Since I was one of the younger ones and that I had the most experience eating yakiniku I was given the job of cooking.  I have some special techniques I like to employ when cooking beef.  Beef can be very juicy if you know some tricks,  for starters make sure you cook fatest meats first!  This greases your grill naturally and adds flavor.  Next make sure you cook on the hottest spots first this will lock in the juices, much like a water blister it closes the pores trapping all the goodness.  Also you want to try not to flip your beef so much.  This is probably one of the biggest mistakes I see people make!  Everytime you flip your steak you dry it out signifacantly, I want you to try and imagine an hour glass if you constantly keep flipping the glass the sand will never be distributed evenly.  Now ideally what you want to do is flip only once because gravity will pull the juices down, running the juices on top to the bottom.  Once  you flipped the steaks it can now flow back, if performed correctly you’ll have a juicy steak top and bottom with juices gushing from the center.  As you can tell I love my beef! I learned many tricks working at Ruth Chris.