Chef Flower's How Do I Make Grill Marks on a Steak
Master the art of creating perfect grill marks with "Chef Flower's How Do I Make Grill Marks on a Steak," a step-by-step guide that transforms your steak-grilling game. This recipe highlights the importance of simple seasonings—like kosher salt, freshly ground black pepper, and olive oil—combined with precise techniques to achieve that signature crosshatch pattern. Learn how to handle your steak like a pro, from room-temperature prep to using high-heat grilling and strategic rotations for flawless marks. Whether you're working with a ribeye, strip, or filet mignon, this recipe delivers a restaurant-quality presentation and juicy, flavorful results. Perfect for cookout enthusiasts and steak lovers alike, this guide ensures your steak not only tastes incredible but looks stunning on the plate.
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Ingredients
- 1 piece Steak (ribeye, strip, or filet mignon)
- 1 tablespoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Olive oil
Directions
Step 1
Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
Step 2
Pat the steak dry with paper towels to remove excess moisture. This helps in achieving a good sear.
Step 3
Rub both sides of the steak with olive oil, then season generously with kosher salt and freshly ground black pepper.
Step 4
Preheat your grill or grill pan on high heat for 5-10 minutes. Ensure the grates are clean and well-oiled to prevent sticking.
Step 5
Place the steak on the grill at a 45-degree angle to the grates, pressing down lightly for proper contact. Reduce heat to medium-high.
Step 6
Let the steak cook undisturbed for 2-3 minutes. This will create the first set of grill marks.
Step 7
Using tongs, lift the steak gently and rotate it 90 degrees to create crosshatch marks. Press lightly again and cook for another 2-3 minutes.
Step 8
Flip the steak over and repeat the process on the other side: cook for 2-3 minutes, rotate 90 degrees, and cook for an additional 2-3 minutes.
Step 9
Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. Adjust cooking time as needed.
Step 10
Remove the steak from the grill and let it rest on a cutting board, loosely covered with foil, for 5-10 minutes to allow juices to redistribute.
Step 11
Serve your steak with its beautiful grill marks on full display!
Nutrition Facts
| Serving size | (247.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 811.9 |
| Total Fat 62.1g | 0% |
| Saturated Fat 22.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 190.0mg | 0% |
| Sodium 1890.3mg | 0% |
| Total Carbohydrate 1.5g | 0% |
| Dietary Fiber 0.7g | 0% |
| Total Sugars 0g | |
| Protein 62.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 31.6mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 567.7mg | 0% |
Source of Calories