If you’ve ever watched food sizzle on a grill and seen those perfect dark lines on a steak or burger, you probably thought, “How do they do that?” That’s what I’m here to teach you.
Grill marks don’t just make food look great—they show you’re using your grill the right way. I’m Robert Chill, and I’ve spent years learning the science behind great BBQ.
Takeaway
| What to Do | Why It Matters |
|---|---|
| Preheat for 15 minutes | Hot grates make bold grill marks |
| Use thick grates | They hold heat better and last longer |
| Dry the meat | Stops steam and helps searing |
| Angle and rotate | Creates that diamond-shaped pattern |
| Flip only once | Keeps marks clean and crust strong |
Let me break it down step by step, so you can get those marks every time you grill.
Step 1: Get Your Grill Hot
You need a really hot grill to make grill marks.
Robert’s tip: Let your grill heat up for at least 15 minutes with the lid closed. That way, the grates hold enough heat to sear the meat.
Step 2: Use the Right Grate
Not all grill grates are the same. If yours are thin or rusty, they won’t make good marks.
Best choice: Cast iron or thick stainless steel grates. They hold heat better and make darker, clearer lines.
Step 3: Dry Your Meat First
If your steak or chicken is wet, it will steam instead of sear.
Do this: Pat your meat dry with paper towels before grilling. Add salt and pepper right before it goes on the grill.
Step 4: Make the First Sear Count
Place your meat on the grill at a 45-degree angle to the grate lines.
Don’t move it! Let it sit for 2–3 minutes to build that first sear.
Step 5: Rotate, Don’t Flip Yet
Now turn your meat 90 degrees to get that cool crisscross pattern.
Leave it alone for another 2–3 minutes.
Why this works: The two angles give you the diamond shape grill marks people love.
Step 6: Now You Can Flip
Flip the meat over and repeat the same 45° angle and 90° turn if you want marks on both sides.
Important: Only flip once. Too much flipping messes up the pattern and the sear.
Step 7: Focus on Flavor Too
Grill marks look nice, but don’t forget. A good crust gives a better flavor.
If you’re cooking burgers or steaks, make sure to also brown the surface all over, not just where the lines hit.
Extra Tip: Try GrillGrates
Robert’s Take: A product like GrillGrates can help. They sit on top of your regular grates and make cleaner marks.
But you don’t need them, but I use them to make the best cross-hatch grill marks.
Robert Chill
Robert Chill loves to cook on BBQs and grills and uses all types of recipes and techniques to cook some awesome food. With his experience, he can share many reviews, tips, and ideas on how to use any grill. You can read more about him here