There are several ways to reduce the formation of HCAs and PAHs when cooking meat:
Marinate meat before cooking, as some marinades can reduce the formation of harmful compounds. Cook meat at lower temperatures to avoid charring. Use a microwave to cook meat partially before grilling to reduce the time it spends on the grill. Flip meat frequently to prevent burning. Remove charred portions of meat before consumption. Opt for leaner cuts of meat to reduce fat drippings that cause flare-ups.