Getting restaurant-style cross-hatch marks on steaks is simple: flip the steak three times and position it correctly. Start by placing the steak at a 45-degree angle to the grill grates so the sear lines run diagonally across the meat.
Another important factor is steak thickness. Thicker cuts hold a pink, juicy interior while developing a well-browned, caramelized crust on the outside. Thin steaks (about 1 1/4 inch or less) can overcook if you repeatedly flip them, so for thinner cuts flip just once and accept a single-direction set of grill marks.
This cross-hatch technique works best when grilling thick steaks over high, direct heat. It’s ideal for NY strip, filet mignon, ribeye, and top sirloin, and it also applies to thick fish steaks like swordfish or tuna. For doneness, aim to remove steaks from the grill about 5°F below your target internal temperature, since carryover cooking while resting will raise the final temperature slightly. If you don’t use a thermometer, the touch test can help you judge doneness.
How to Get Cross-Hatch Marks on Grilled Steak
- Clean the grill grates and oil them lightly so the steak releases easily and sears evenly.
- Bring the steak to room temperature and preheat the grill to high heat (about 450–500°F). Pat the steak dry with paper towels to promote a good sear.
- Place the steak on the grill at a 45-degree angle to the grates and let it cook undisturbed for a few minutes. Then rotate the steak a quarter turn (90 degrees) to create diagonal sear lines that form a square pattern across the surface. You’re aiming for an attractive cross-hatch pattern that’s angled to the grain of the meat.
- Flip the steak and repeat the process on the other side: place it at a 45-degree angle, let it sear, then rotate a quarter turn so the marks form a crosshatch. For a 1.5-inch steak over high heat, plan on roughly 2–3 minutes between rotations, but adjust timing based on steak thickness and desired doneness.
- Remove the steak from the grill and let it rest on a cutting board for about 5 minutes before slicing or serving so juices redistribute.
Grilling Smarts
If the steak reaches the desired doneness before you’ve completed the third positioning, it’s fine to have the cross-hatch on only the top side. Present the cross-hatched side up—there’s no need to flip again just to mark the bottom, which diners won’t see.