GRILL MARKS

How do you make those 'Mouth Watering' grill marks? You are watching T.V. or reading a magazine and there is an ad for some grilled meat product. There is a perfect piece of protein with a chris cross hatch of grill marks. You know you eat with your eyes first. There is something about that checker board burnt mark about the steak that just says, 'I am delicious." You could take a piece of Tofu and put it on the grill, hatch it and it would look fantabulous. You and I know that Tofu will never be fantabulous. What is it about Grill Marks?

The secret to Grill Marks is a hot fire, clean and oiled grill and patience. I use Mesquite charcoal. I build a fire in a charcoal starter.

Spread your charcoal around to cover the amount of steaks you are cooking. Make sure the fire is hot!!! I seasoned the steaks with coarse salt and fresh ground pepper. Clean and oil the grill. I use a steel wire brush. I take a piece of clean oiled cloth and wipe down the grill. Place your steaks on the grill. STEP AWAY! Let them sit for at least 4 minutes. If the fire is flaming put the lid on. After 4 minutes rotate your steak a quarter turn. STEP AWAY! Let cook for another 3 minutes and flip over and cook to desired temperature.
You see flames flying and fat sputtering. It is tempting to flip the steaks before they are marked. You are caramelizing and creating flavor. Resist the urge to flip. I read in Meatpaper that professional photographers use an electric charcoal starter to create grill marks. All you need is patience and a hot fire. Bon Appétit!