Follow our step-by-step instructions to make a pro-level crosshatch on grilled food. The steps will provide you with ways to get grill marks on your proteins for that just-grilled look.
Acquiring those crisscrossed grill marks on meat and fish is pretty satisfying. If hungry diners are willing to wait, achieving these results is a picture-worthy moment. But can you make that flawless crosshatch design constantly, and do they have culinary value—or are they simply for the show?
What Are Grill Marks Used For?
Grill marks, known as quadrille in French or Maillard reaction, are mainly for show, but if you get them right, it shows you cooked the meat well. Searing protein on a hot grill grate or using a grill’s heat and fire cooks the outside while sealing in flavor and moisture.
Grill marks are only for some. Grill markings have a great appearance and are typically appreciated. However, some argue they leave most of the surface unbrowned and less tasty. View the unbrowned areas between a piece of meat with dark grill marks as a squandered opportunity for taste.
What You’ll Need to Get Grill Marks
To achieve grill markings, you should have a few tools on hand.
Grate Made of Cast Iron
Cast iron retains a lot of heat and has a thicker grate. If your barbecue has cast-iron grates, but if it doesn’t—or if you like grill marks—you can buy a grill topper that makes it virtually infallible.
Thermometer with Instant Read
An instant-read thermometer guarantees that your food not only looks delicious but is also correctly cooked. You can tell when to remove food from the grill by checking the interior temperature of the meat or fish. I appreciate an instant-read thermometer I can keep in my pocket and use as needed. You can rapidly inspect the food in several locations, which is helpful if something is more significant on one end.
How to Acquire Grill Marks on Food
Simple instructions for achieving excellent grill marks on your food.
Step 1: Preheat, Clean, Lightly Season, and Grease the Grill
Use medium-high heat and, if you have one, a cast-iron grate or grill topper. It is critical to clean the grill with a wire brush before brushing the grate with a very lightly oiled towel; this will help to prevent whatever protein you’re grilling from sticking. Protein that is stuck to the grill will be unpleasant. The protein should be easy to lift off the grill for turning and removal for resting and plating. A well-cleaned, seasoned, and greased grill is optimal for creating the best protein presentation without harming the grill.
Step 2: Grease the Food
If you’re not marinating the fish or meat, lightly oil it to keep it from sticking to the grill. If the protein has been marinated, gently wipe away any excess liquid before placing it on the grates. Flare-ups from too much marinade will result in a fire hazard and meat that tastes like propane. If the marinate is allowed to drip into the heat source, there will potentially be flare-ups. This is where you will want to keep a good watch on your meat as it is cooking. If the heat source is high, then the flare-ups from the marinade may make the temperature of the grill unsteady and make it more difficult to maintain a level temperature. Temperatures going up and down could cause burning in selected areas and potentially uncooked protein in other areas. So, it is good practice to remove excess marinade to reduce potential flare-ups, burning, and uncooked protein.
Step 3: Cook the Food at an Angle
Find a hot spot on the grill and place your meal at a 45-degree angle to the grates. Press the food lightly to ensure good contact with the grate. Using the 45-degree angle adds a bit of style to the creative grill marks that you will be creating on your proteins. It is good practice to be consistent with the direction of your angle, with all the proteins placed in similar patterns or directions. If you keep all the proteins in similar patterns or placements, it will make turning and flipping easier.
Step 4: Sneak a Peek
After a few minutes, lift the edge of the meal with a grilling spatula to check for browned grill marks, being careful not to shift or entirely lift it. It’s an excellent idea to peep briefly when the sides appear to be loosening from the grates. Be careful when peaking, as you do not want to move the protein.
Once the item is on the grill, avoid the impulse to inspect and modify it constantly. If you move the meat around repeatedly, the grill marks may become distorted. Distorted grill marks will defeat all the preparation and work you put into getting the grill marks in the first place. Once the protein has been moved then it is almost impossible to get it back to the same location to resume cooking.
5th Step: Rotate
Once your fish or meat has visible grill marks, rotate it 90 degrees and place it on a new hot spot on the grill. Cook the patterns until they are all the same color. Placing the protein in a new hot spot will result in better heating for the cross-hatching grill marks. If the protein is left in the same spot to continue cooking after rotating 90 degrees, you will not get the best heat level to create the cross-hatched grill marks.
Why is it important to shift the meat to a different location? The food will cool in the initial area where you began the cooking procedure.
Step 6: Reverse and repeat
Flip your food and place it on a new hot spot on the grill, then repeat on the other side.
The second side is less crucial than the first, and you may have to forego the grill marks on this side to get it done perfectly. Cook until the meat is done to your liking. Use an instant-read thermometer if necessary, then serve with the best-looking grill marks facing up.