Do not eat a steak that has been defrosted and placed back in the freezer, as the quality of the meat is in question.
If you do not season the outside well before you cook it, most of the salt will end up on the grill.
Filet mignon, strip steaks and t-bone steaks often have shorter cooking times because they are usually smaller or sliced thinly. They can be tough if overcooked. Rib eye, top sirloin and porterhouse steaks often have longer cooking times because they are very thick and include both meat and more marbled fat.
