5 Secrets to Getting the Perfect Grill Marks on Steak
There’s something satisfying about serving a steak with crisp, professional-looking grill marks. They not only look great, but they also add a smoky char that enhances flavor. Here are five secrets to getting those perfect grill marks every time.
1. Preheat the Grill Properly
High heat is key. Preheat your gas or charcoal grill for at least 10–15 minutes. You want the grates blazing hot before you add the meat.
2. Oil the Grates
A clean grill is essential. Use a sturdy grill brush to remove residue, then lightly oil the grates with a paper towel dipped in oil to prevent sticking.
3. Start with Thick Cuts
Steaks that are at least 1 inch thick are easier to grill without overcooking. Thinner cuts tend to dry out before grill marks develop.
4. Use the 45° Angle Trick
Place the steak on the grill at a 45° angle. After 2–3 minutes, rotate it 90° to create the crosshatch marks. Flip and repeat on the other side.
5. Time the Flip
Resist the urge to move your steak too soon. Let it sear properly before flipping. Use a digital meat thermometer to check doneness — 130°F for medium-rare is a safe target.
