Chef David Rose shares his best grilling hacks, tools, and recipes

• Grilling expert David Rose spoke with Insider about his favorite hacks, tools, and recipes.
• He said that the grill isn't just for summer, and everyone should have a meat thermometer.
• The chef also shared his favorite breakfast, side dish, and dessert to make on the grill.

When it comes to making delicious meals, few cooking techniques compare to the flavor of the grill.

To find out how to master it at home, Insider spoke with grilling expert David Rose, author of "EGGin': David Rose Cooks on the Big Green Egg" and executive chef of Omaha Steaks.

Read on for some of his favorite grilling hacks, tools, recipes, and more.

Why is grilling the perfect solution for any occasion?

Rose: Grilling isn't just for summertime, and it's not just for dinner.

Grilling is my favorite way to cook because of its versatility and the amazing flavor it creates. It's also a fast way to get food on the table.

You'll find me grilling all year round for breakfast, lunch, and dinner.

What are the essential tools every griller needs?

Rose: My favorite things to have on hand for grilling are a set of quality grilling tools, including silicone-tipped tongs, a meat thermometer, black-nitrile gloves, and heat-resistant gloves.

The heat-resistant gloves are great because they allow you to handle meat directly off of the grill, when cutting, shredding, or checking for doneness.

What's a grilling mistake you can't stand seeing people make?

Rose: People always feel that they have to press down on their burgers and flip them multiple times. But pressing down on your burgers will cause the meat to lose its juices. And flipping a burger too many times can result in overcooking or uneven cooking.

It's pretty common for people to overcook steaks - what's a great way to avoid that?

Rose: Having a digital meat thermometer is key to cooking your steaks perfectly. You want to monitor your steak's temperature by putting the thermometer in the center of the steak.

Cooking temperatures are 120 degrees Fahrenheit for rare, 140 degrees Fahrenheit for medium, and 160 degrees Fahrenheit for well done. But be sure to take your steaks off the grill to rest for the final five degrees, as they will continue to cook after they come off the heat.

Omaha Steaks provides an online guide on steak doneness and every order comes complete with a cooking chart. They also have an app to help you time your steaks, so that's always a helpful way to get the perfect steak every time.

What's your best tip for making a flavorful steak on the grill?

Rose: First you have to pick a quality cut of steak with great marbling. Marbling is the white fat that runs throughout the meat and is key to providing flavor, juiciness, and tenderness.

As far as seasoning goes, you can't go wrong with simple salt and pepper, which brings out the natural flavor of the meat.

For additional flavor, Omaha Steaks provides seasoning packets with every order and has a range of seasoning blends and rubs that can be purchased online.

What do you look for when choosing a good steak to grill? Are there certain colors, cuts, or thicknesses? Are there things you definitely want to avoid?

Rose: You want to choose meat with good coloring, marbling throughout, and avoid steaks that look too wet. Steaks should be moist, cold, and firm, without excess liquid.

In terms of which cuts to choose, it depends on what your preference is.

Beef tenderloin is the most tender cut of meat, and top-loin, T-bone, and rib-eye steaks are rich and flavorful. Sirloin steak is great too, but it can dry out quickly, so be sure to monitor the temperature closely.

What's something you wish more people knew when it comes to grilling?

Rose: One of the easiest dishes to mess up on the grill is chicken. People often overcook it when trying to get that crispy exterior, making it dry on the inside.

The key to cooking moist, juicy chicken on the grill is to reverse sear it. Reverse-searing is a technique that involves bringing the chicken near the doneness temperature of 160 degrees Fahrenheit using the cooler side of the grill before searing the outside.

Keep the chicken away from direct flame until it reaches 150 to 155 degrees Fahrenheit, then move it to the hottest part of the grill to get that seared exterior crisp and flavorful char. Then let the chicken rest before cutting into it.

What's your easiest weeknight grilling recipe?

Rose: Salmon is such a great weeknight dinner. It's easy to make, cooks quickly, and can be customized to any flavor profile you want.

Whether it's directly on the grill or on a cedar plank, it's guaranteed to be a hit.

What are some of your favorite breakfast dishes to cook on the grill?

Rose: I love my a.m. burger.

It's got everything a great burger should have and more - a perfectly grilled patty using premium ground beef, crispy steakhouse hash browns, some flavorful aioli, Omaha Steaks' colossal-cut bacon, and a fried egg on top.

Are there any side dishes you love to throw on the grill?

Rose: Who doesn't love potatoes? You can throw almost any form of potato on the grill - whether a baked potato, a stuffed baked potato, or some steakhouse fries from Omaha Steaks.

I am a big fan of throwing the classics on the grill, and any seasonal vegetable of your choice tastes better when grilled. The flavors and the chargrilled taste just can't compare to that of an oven.

Any suggestions for grilled desserts that you can toss on after a steak?

Rose: I love the caramel-apple tartlets from Omaha Steaks.

Most would pop in the microwave or oven, but I think they taste best when grilled.

The same is true for most desserts. If your grill is already on from cooking your entrée, why not keep it warm and throw your dessert on there to heat up?