![]() Set the timer on your phone for two minutes. The steak has plenty of fatty lubricating goodness built in.Īchieving the perfect cross – hatch is easy with grill grates. No oil was applied to the steak or the Grill Grate. I’m only mentioning this to demonstrate that great results can be achieved with a wide range of temperatures.įor the sake of this conversation we are going to be using an untrimmed Ribeye steak about an inch thick seasoned with salt and pepper. Competitive steak cooks like to see the temperature of the Grill Grate to be upwards of 650°f. I started with the Grill grates at 450°f for both the cross hatches as well as the all over brown. While having a non-contact infrared thermometer is a bonus you can certainly manage a great steak cook without one. This was checked with the ThermoWorks IR. I found that the Grill Grates on the Big Green egg where consistently 50°f higher than the lid thermometer. Grill Grates will be hotter than what the built in thermometer of your grill says. Not only will this side give you want brown all over, it gives you an amazing surface to griddle up some onions for that wonderful brown all over steak. While this was not the original intention of the B side it certainly is a great bonus. This side brings you that all over brown that what you’re looking for on your steak. ![]() The other side of the Grill Grates is flat and smooth. The A side brings you those perfect cross hatches. This prevents a buildup of these juices and eliminates the dreaded “flair up”. There are holes formed in the valleys which allow excessive dripping to escape. As your food drips into the valleys of the Grill Grates those dripping are vaporized, bringing additional flavor to your meat that would normally have been lost or at least minimized and they dripped into the bottom of the grill. This side collects the heat and focuses it upwards to your food to give you those perfect grill makes. One side of the Grill Grate is constructed of raised rails and shallow valleys. ![]() Grill Grates collect the heat from your grill and distribute it evenly across the surface. Grill Grates are a two-sided hard aluminum interlocking panels that can either replace your existing grill cooking grates, or sit on top of them. No matter your school of thought, Grill Grates cooking surface can deliver both brown all over or perfect crosshatches. One school says “perfect cross-hatched.” One school says “brown all over”. I mentioned above there are two schools of thought on grill marks. The Maillard reaction is sometimes confused with caramelization, but that is a different reaction. In kitchen terms, we call the process “browning”. While this technique has been used since the beginning of live-fire cooking, it was studied by French chemist Louis-Camille Maillard in the early 1900s. In this chemical reaction, hundreds of different flavors are created on a very small scale. ![]() This process takes place between an amino acid and a reducing sugar when heat is applied. What is a grill mark?Ī grill mark is created by a chemical reaction known as the Maillard reaction. More on this in a minute, but first let’s look at what is a grill mark. In recent years there has been some debate on whether you should work to achieve those perfect grill marks or go for an all over-brown. The cook who mindfully turned and placed the meat on the grill grate creating those attractive dark crosshatches has been revered. How do you get them, and are grill marks better than a seared brown crust on your steak?įor years and years, the crosshatch grill marks seared into a nice cut of steak have been the pride of grillmasters all over the world. ![]()
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