Okay, everyone that is new on the grill, and even some of you more experienced grillers out there like to have the ability to impress your friends with your grilling ability. Many people think that with all the grilling books on the market that appearing to be a “grill master” is something that is very complicated. Previous articles I have written have dealt with issues such as the advantages of using a charcoal grill, and tips about using marinades when grilling. Those are the practical topics, this article will concentrate on a tip for grilling steaks that can add some “flare” to your grilling.
Have you ever been to a restaurant and noticed those nice cross hatch marks on a steak? Well they aren’t there by accident, there is a trick to making your steak look just like those on your television and at your favorite restaurants. The first trick is to make sure you brush the grates down on your grill well after you put them over the hot coals. Next use a paper towel held by tongs. Dip the paper towel in vegetable oil, and then apply the oil using the towel held by the tongs onto the cooking area on the grates. The reason you use the tongs is because an fire dripping onto the coals will create flare ups. Make sure you have also created a hot searing area of the grill by piling the charcoal below the cooking surface you are using for this trick.
The next step is to play the steak on the grill. Let it sit for about two minutes. Then rotate it 90 degrees, cooking it on the same side. After two more minutes, flip the steak over keeping it at the same angle on the grilling surface. You will notice the top side of your steak now has those fancy cross hatch marks on it. After another two minutes of cooking once again rotate the steak 90 degrees on the cooking surface (do not flip it over). Let the steak cook another two minutes on that side and then flip the steak over. This time when you flip the steak over place it on a cooler portion of the cooking surface you have set up for indirect grilling.
You will now notice that you have cross hatch marks on both sides of your steak and the steak is seared nicely on both sides. At this point you will allow your steak to cook slowly to the desired doneness level on the indirect grilling portion of your grill. When the steak is done you will receive plenty of compliments on the professional appearance of your perfectly cooked steak.
There are some key things to remember when performing this grilling technique. The searing that produces the hatch marks must be done over a very hot grilling surface. A clean grilling surface will produce the most obvious grill marks, and when applying the oil to the grates make sure you use long handled tongs. After searing your steak move it to a low temperature indirect grilling area on your grilling surface. This will allow it to cook to the desired level without affecting your hatch marks on the meat. Try this the next time you grill a steak for guests, you are bound to impress your friends.
