in the center (use a digital instant-read thermometer to make that determination). Then, quickly brown the steaks on both sides over the grill’s flames. Perfect steaks every time. This technique works with hamburgers, too.

Myth: Marinades penetrate deeply into the meat while tenderizing and flavoring it.

Even left overnight, a marinade will not penetrate more than 1/8 inch. Meathead explains: “Meat is a protein sponge saturated with water. There’s not much room for any more liquid in there.” Makes sense when you understand the science.

A few other Meathead grilling tidbits: Oil the meat before it hits the grill, you’re wasting your time if you oil the grill; cooking chicken until the juices run clear doesn’t work (the juice can be pink even though the chicken is truly at the proper temperature), use a digital thermometer to make a factual done/not done decision.

The name “Meathead” may seem foolish, but his science-based advice is anything but.

I’ve started two cherry tomato plants in my garden, but they won’t start bearing edible fruit until long after this Memorial Day weekend. Locating some heirloom cherry tomatoes at the store led me down a tasty path to a kidney bean, tomato and onion salad; perfect as a side for whatever comes off my new grill.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at don@ theleanwizard.com.