We've all seen the classic diamond-shaped grill marks on steaks at our favorite steakhouses, but they can be hard to replicate at home. You might assume steakhouses have diamond-shaped grates in their kitchens, but that's usually not the case.
Below, we'll cover how to get those classic steakhouse-style grill marks at home—and whether the technique is actually the best way to cook a steak for flavor.
How to get diamond grill marks
Most grills have grates that run in one direction—front to back in a straight line. That doesn't mean you can't get beautiful grill marks on any grill, though. It all comes down to how you sear.
To get perfect diamond-shaped grill marks on a steak, you want a high-heat grilling method and a bit of patience.
Your grill should be 550°F or higher before you start searing your steaks. For thin steaks, you can use this method the entire time. For thicker steaks, use the reverse-sear method and start searing when the steak is about 20°F shy of your final target temperature. Once your grill is up to temp, follow these steps:
- Preheat the grill to 550°F (or higher).
- Place the steak down so the top is facing 12 o'clock.
- Let it sear for 90 seconds, then rotate the steak 90° so the top is facing 3 o'clock.
- Let it sear for another 90 seconds.
- Flip the steak and repeat the process on the other side.
This method will leave you with perfectly diamond-shaped marks on both sides of your steak.
Grill marks vs. crust: Which is better?
While grill marks look pretty, many people prefer more crust on their steak. Crust is the dark exterior layer on grilled steaks and chops—and it's where a lot of that classic grilled flavor lives.
If you prefer crust over grill marks, flip your steaks more frequently. You can flip them every 60 seconds throughout the cook, and don't worry about which direction they're facing. The more you flip, the more crust will build up on the outside.
Ultimately, it comes down to preference. If you want your steak to look like it came straight out of a magazine, use the diamond method to get those pretty marks. If you care more about crust and flavor, skip the fancy marks and keep on flipping!