That's why ya gotta have ya grill or skillet HOT. And let me expand a bit on the "fat" comment. I'm talking about the VERY LITTLE bit of soft spongy fat found around the better cuts such as the tips and backstraps. NOT that hard crap in the flanks and lower quarters. That stuff is inedible. Makes leather look delicious. Many years ago I made the mistake of grinding some of that stuff in with my burger. Boy was that some wasted meat!