Skip to main content

Learn how to make perfect grill marks every time

Perfect grill marks are shockingly easy to achieve with these easy tips

Steak on the grill
ReinhardThrainer/Pixabay

Let’s be honest — when it comes to grilling, a lot of the fun is in the show. It just wouldn’t be a proper backyard barbecue without all of the hubbub that comes once that grill is ignited. The sounds, the smells, the caveperson astonishment and pride when it comes to all things fire-related. The whole thing is rather dramatic. And part of putting on a good show is, of course, a picture-perfect, Instagram-worthy, beautifully charred, and cross-hatched piece of meat. Be it a steak, pork chop, burger, or eggplant, no grilled entree is complete without the cosmetic upgrade of gorgeous grill marks.

Chances are, though, if you’ve ever attempted these beautifully blackened lines in your own backyard, you know just how tricky they can be. So you may have just tossed in the tongs and forgotten the whole thing. And who could blame you? The truth is, grill marks don’t make a huge difference in flavor. With all of the cooking methods, tricks, and techniques used today, grill marks are actually something of a lost art. But damn, they’re sexy. And if you can get them just right, you’ll be sure to impress your guests at your next cookout. So we’re here to help with a few tips and tricks for how to get those perfect steak grill marks and make your barbecue show one worth watching.

Steak on the grill
Louis Hansel/Unsplash

How to make perfect grill marks

The preparation:

  1. The first step is to be sure your grill grates are clean. Clean lines are born from clean grates, so be sure you’ve given them a good brushing before lighting up.
  2. Grease your grill. Depending, of course, on what you’re cooking, the grease (oil, butter, pan spray, etc.) can be applied directly to the grates, to the food itself, or both. The biggest enemy of good grill lines is sticking, so lube up.
  3. Grill marks are born from a good sear. Good searing happens on high heat, so make sure your grill is nice and hot before placing your meat on the grates. You’ll want your temperature around at least 500F. Preheating is also important to make sure the heat is evenly dispersed.

The grilling:

  1. A simple trick is to think of your grill grate as a clock. The times you’ll need to keep in mind for perfect grill marks are 10 and 4, and then 2 and 8.
  2. Place your meat on the grill with its ends at 10 and 4 o’clock. Allow the meat to sear without moving it around on the grates until it comes away easily. If there is any resistance when you go to move it, it has not yet properly seared, and you should wait another few moments.
  3. When the meat releases easily from the grates, turn it 45 degrees so that the ends are now at 2 and 8 o’clock. Once this side has finished searing, you’ll be left with a perfect diamond pattern on this side.
  4. Flip the meat over and repeat the process. Depending on your ingredient, the second side will likely take less time to cook than the first, so take that into account when cooking.

Editors' Recommendations

Lindsay Parrill
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
How many apples should you really eat? RDs reveal all (plus, their best snack ideas)
Does an apple a day really keep the doctor away?
Apples on an apple tree

Pumpkins often dominate the conversation around fall produce, no thanks to Starbucks and Trader Joe's. However, apples are a year-round fruit basket staple primed for picking in September. The humble apple fruit symbolizes back-to-school (the perfect gift for a teacher) and even keeping the doctor away. Are apples good for you? Of course. Will a daily apple prevent you from a sick visit to your primary care physician? The answer to that one requires nuance.

Still, looking at the apple nutrition facts, it's clear that eating this fall superfruit offers many benefits. Notably, the vitamins and fiber in apples are packed with benefits that can do everything from boosting heart health to aiding digestion.

Read more
Up your cocktail game: How to make the perfect gin gimlet
This gin gimlet recipe is sensational — and easy
Gimlet cocktail in a coupe glass

When it comes to gin cocktails, there’s no debating the appeal of the classic gin and tonic. It’s crisp, refreshing, and perfect for a summer day (or literally any other time of year). But if your gin-based cocktail enjoyment doesn’t go past that popular cocktail, you’re really missing out on a world of floral, botanical, fresh mixed drinks. Especially the delicious, flavorful gin gimlet.

While we’re on the gin and tonic bandwagon from way back, we also love the simple, elegant gin gimlet. This herbaceous, piney, juniper, tart lime, and absolute refresher of a mixed drink is one of our favorites all year long from the breezy heat of summer to the frigid frost of winter.

Read more
Backcountry brew: How to make cowboy coffee that doesn’t suck
What is cowboy coffee? One of our favorite camping traditions
Red-headed ax buried into a tree stump next to a blue coffee mug in the outdoors.

We're overcomplicating coffee-making these days. From Aeropresses and French presses to Chemex pour-over coffee makers and high-end, Bluetooth-enabled espresso machines that cost as much as a used Corolla, there are just too many damn ways to brew a cup oo'joe. It's easy to get lost in the proverbial sauce, thinking that you need to invest hundreds, even thousands, of dollars to make a decent cup of coffee.

But we're firm believers that simpler is often better. When it comes to coffee-making, there is no simpler way than the cowboy coffee method. As the name implies, it's a field-tested process that dates back to, well, ye olden days. Unfortunately, that's as specific as we can get with the timeline because no one's quite sure who first devised it. But we do know that it's simple, and it works. Combine ground coffee and hot water. Add a little bit of time, stirring, and a few dashes of cold water, and you're morning fuel is ready to go.

Read more