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PERFECT GRILL MARKS
THE HEAT, TIMING & TECHNIQUE FOR A STEAKHOUSE SEAR
great marks start with a hot, clean grill
Perfect grill marks come down to three fundamentals: hight heat, clean grates and a dry surface. Get these right and the crosshatch will follow.
PREHEAT
Get your grill hot – lid closed.
CLEAN GRATES
Brush away residue for maximum contact.
DRY SURFACE
Pat food dry so it sears, not steams.
THE 45° METHOD
set yourself up for success
PREHEAT 10 - 15 MINUTES
Give the grill time to get really hot.
BRUSH THE GRATES CLEAN
Remove residue for better sear and flavor.
LIGHTLY OIL THE FOOD
Helps with browning and prevents sticking.
PAT THE SURFACE DRY
Moisture is the enemy of a good sear.
HEAT + CONTACT
= GREAT MARKS
450 - 500°F
HIGH HEAT
Get the grill hot.
Keep the lid open.
max contact
Press food to the grates.
Let it sear.
good timing
Sear, then move on.
Don’t rush it.
TIMING AT A GLANCE
STEAK
FIRST SIDE: 2 – 4 MINUTES
Sear over high heat to develop color and flavor.
chicken
FIRST SIDE: 4 – 6 MINUTES
Sear until nicely marked, then finish over medium heat
VEGETABLES
FIRST SIDE: 2 – 3 MINUTES
High heat brings out the natural sweetness and char.
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