So the trick here is to ball the meat up and smash the meat down to the hot griddle (or cast iron ) - not cooked on a grate. Use a spatula to do the smashing like youre a mason laying bricks. Char both sides. No clue why this works but that's what you do to get it juicy Use usda prime beef or, if you want to win an award, use 2 different types of cuts 5050 anything with anything. (example: take your choice of Chuck, brisket, or short-rib) Black Angus Beef. Specialty butcher or grind yourself. If you don't want to go crazy, or don't have a grinder, just do usda prime beef 100%. That's plenty good.