LOL, I am guilty of about half of those methods or sins. I do season my meat ahead of time, cover with cheesecloth and let rest in the fridge of few days and up to a month for some. I have also placed on a rack over rice or salt and covered to extract extra moisture. I am guilty of bring the meat to room temp. While bringing to room temp I tightly wrap the meat with paper towel to thoroughly dry it before placing on the grill. I am guilty of the poke test for doneness, I refuse to cut into a piece of meat to check. I do flip multiple times with tongs, not a fork. I generally flip four times. Two per side and always on a hot section of grill.
