Do Grill Marks Actually Matter?

Crosshatch marks on a juicy steak or hamburger certainly look good, but do they actually make our food taste better? Or are they a classic example of form over function? 

We spoke to three chefs who know their way around the grill: 2023 F&W Best New Chef Edgar Rico of Austin’s Nixta Taqueria, 2014 F&W Best New Chef Gabrielle Quiñónez Denton, co-chef and co-owner of Ox in Portland, and Dimitrios Kotsas, chef and owner of London’s EPIC Legendary Greek Streetfood. 

Here’s where they land on the, um, grate grill mark debate. 

How do grill marks form?

Grill marks are a result of caramelization that happens quickly when food comes into contact with hot grill grates. “They are created from the Maillard reaction,” says Rico. “The amino acids and sugars begin to caramelize when they are introduced to the high heat caused by grill grates, which leads to those grill marks we all know and love.” 

No matter what you’re putting on the grill, amino acids, sugars, or both are available to allow this reaction to happen. In theory, then, anything can achieve grill marks.

So, do grill marks indicate quality?

The short answer: sometimes. 

“We want the grill marks, but only as long as they are not adversely affecting the [final] product,” says Kotsas. “You don’t want to sacrifice the quality for the marks.”

Quiñónez Denton agrees. “Focusing solely on achieving perfect grill marks can lead to overlooking other crucial aspects of cooking, such as proper seasoning, aging, drying, resting, and overall caramelization,” she says.

“Nice-looking grill marks are often considered a point of pride in restaurant kitchens, but they aren’t necessarily indicative of the correct cooking times and temperatures for your grilled items. It’s important to consider the whole cooking process, not just the visual result.”

It’s also critical to remember that you aren’t looking for black stripes, which indicate that something is burnt. “What you want is a deep golden-brown color,” says Kotsas. 

The best foods for grill marks

“Proteins like beef, pork, and chicken are the usual suspects, but there are also some fun and unexpected items that can handle the heat,” says Rico. 

Certain semi-hard cheeses such as Mexican panela or Cypriot halloumi can take on beautiful marks, he says. Vegetables like carrots and squash contain natural sugars that help them to caramelize when grilled.

Burgers can also take on grill marks well, though some chefs prefer to use a cast-iron pan on the grill grates to help with more even caramelization and prevent flare-ups. 

“Foods that are naturally wet, soft, delicate, or that release a lot of moisture during cooking tend to be more challenging,” says Quiñónez Denton. For example, oysters, octopus, some pre-blanched vegetables, and delicate fish aren’t the best candidates for grill marks.

Quick-cooking items like shrimp and asparagus can develop nice marks with a hot-enough grill, but be careful not to overcook them.

3 secrets to great grill marks

In order to ensure grill marks that maintain the integrity of whatever you’re cooking, chefs point to three mandatory elements. 

• A clean grill: “The cooking surface has to be clean, and not have grease or residue,” says Kotsas. “Otherwise the marks will be black.”
• Dry foods: You also need to start with foods that are dry. “You can achieve this by patting items with paper towels or letting them air dry in the refrigerator for several hours,” says Quiñónez Denton. “A light coating of your favorite oil can also help prevent sticking,” she says. “If you’re using salt to season, do so right before grilling, as salt can draw out moisture and hinder the formation of grill marks.”
• High heat: “Make sure your grill is hot and ready,” says Rico. “I like to grill at a temperature between 375°F and 400°F — hot enough to sear, but manageable enough to avoid overcooking.”

To ensure your food gets a good sear, don’t overcrowd the grill. And finally, take your time. 

“One of the biggest mistakes people make is not being patient enough to let the food properly sear,” says Rico. “They constantly move their food around. Patience is a virtue — if you want perfect grill marks, you’ve got to wait it out. Trust me, it’s worth the effort.”