When I make a steak that looks this pretty - restaurant pretty - the manfriend says I am just showing off.
So why not really show it off?
This was from last weekend.
I know grilling purists will not like to hear this, but it was cooked on a gas grill.
I use a grill pan similar to this over the regular grill rack.
It is a large cast-iron sort of pan with raised ridges.
These ridges are what make the lovely, lovely marks.
I get that thing as hot as possible then put the steaks on.
The steaks are seasoned simply with salt and pepper and rubbed with a little olive oil.
The key for the grill marks is to let the steaks really cook in one place for few minutes, then without flipping them over, turn them a quarter turn.
Let them cook another couple minutes and you get the crisscross pattern.
Then flip them to cook the other side.
Now me, if I get the pretty, pretty grill marks on the first side, I don't even bother with the other side. I just let the steak finish cooking.
Because making it perfect on both sides would really be showing off.