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

[Wampus]

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).

 

[Trumpstylz]

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

Never thought to do that- good idea.

 

[HankB]

What do grill marks taste like?

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

 

[Dave Russell]

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

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.