Grilling meat can leave it raw in some places that you would not consider when cooking normally. Some people leave the heat on too high, which may burn the exterior of the meat and make it crispy on the edges, but leave in uncooked and raw on the inside. It is important that you use a cook-safe thermometer to make sure that the meat has been cooked to a desired temperature and only then, take it off the grill. If the exterior of the meat is getting burned, lower the heat and let it simmer.
Place the Meats on a Towel Paper
Using regular tissues or napkins will not be enough to dry the grilled meats, since the grilling process really takes the oil out of the meats and leaves in the juiciness to the desired extent. It is crucial that you use something that is thick and able to absorb all the oil and other juices that are leaving the meat because nobody is interested in having watery meat on their plates when time comes to serve.
Layer the Towel Paper and Allow to Soak
You may need to layer the towel paper into two at least according to the density and size of the meats. Thinner meat may not need as much, but when dealing with steaks and salmon, there is a good chance that one layer of towel paper may not do the trick. At many general stores, there are special towel paper brands available for this specific purpose, so do not hesitate to get one that suits your needs.