Steak juices are a delectable combination of melted fat, water, gelatin, and love. In order to keep your steak chock-full of moisture, start the cooking process by salting your meat an hour before it hits the grill. As the sodium chloride enters the meat, it breaks down into charged ions and attracts water molecules. These ions also nudge their way between meat proteins, pushing them apart and making more space for water molecules to fit. This helps to lock in the juices and makes the meat more tender.