Crosshatch marks are about timing, not technique

It’s simpler than you think.

You don’t need a special pan, a weighted press, or some chef’s secret. All you need is a hot grill and patience. Heat the grill to high, oil the grates, and place your steak at a 45-degree angle to the bars. Let it sit undisturbed for 2-3 minutes—long enough for a deep sear to form.

After that, rotate the steak 90 degrees (still on the same side) so it now forms a diamond with the original marks. Cook another 2-3 minutes. Flip, repeat on the other side if you want crosshatch both sides. Done.

The most common mistake is moving the steak too early. If you rotate before a good crust forms, the marks will be faint or blurry. Also, don’t bother with the “flip every 30 seconds” nonsense for marks—that’s for even cooking, not aesthetics.

Final thought: Perfect marks don’t make a better steak, but they do make guests think you know what you’re doing.