Dumb ?. Maybe. How do you guys get your grill marks?

I get decent marks and don't have cast iron. I'd guess that CI will work better because it likely retains it's heat better.


All I do is get a raging hot arse fire, place meat on hot grate (listen for the "SSSssssssss", LEAVE IT ALONE, turn 45 degrees, LEAVE IT....flip and repeat. Because I don't have CI, when I DO move the meat, I try and put it on a different section of the grate (one that's HOT).

Wampus said:

when I DO move the meat, I try and put it on a different section of the grate (one that's HOT).

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Never thought to do that- good idea.

Pappy said:

What do grill marks taste like?

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They result from the Maillard reaction (http://en.wikipedia.org/wiki/Maillard_reaction) and actually taste pretty good.

HankB said:

They result from the Maillard reaction (http://en.wikipedia.org/wiki/Maillard_reaction) and actually taste pretty good.

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This is exactly why I don't get grill marks. I like my Maillard reaction or SEAR, as I call it, ALL OVER the steak.