Mark of the Pit Master: How to Get Perfect Char Marks Every time
There is nothing quite so fine on a cold November’s eve, than the sound of a thick porterhouse steak sizzling prostrate over a beautiful bed of sear1coals. It’s ample portions of a cow well-pampered, searing to perfection on a hot cast iron grate.
We often praise the method of in-direct cooking here, putting your meat opposite the hot coals for to cook there out of harms way. It is a good and reliable technique. But there are also times in the BBQ arts where it is appropriate to throw caution to the cowards, and plunk your plunder straight over the inferno.
The char mark is just such an occasion.
It’s pretty much for cosmetic flare alone, tho there is some flavor in char I suppose. Nay, this is more like chrome on your bumper rather than a finely tuned transmission. You don’t need it to get where you’re going, but it sure looks good when you pull into your destination.
A lovingly seared steak, branded with a crisp diamond hatch pattern, is one of the higher pleasures to grace our dinner plates, and men and women folk alike and around the world will openly weep in its presence. It’s pretty easy to do too, and just takes a few minutes over direct heat.
Now a char mark is rather simple to achieve if you have a good cast iron grate to work with. The standard steel grates that come with a Weber kettle can do an OK job, but it’s a whole lot easier, better, and a might more fun, with grates from the likes of Craycort Cast Iron Grates. We got our Craycort grate last year, and it has been a love affair ever since. If you haven’t bothered to get yourself one of these yet for your Weber Kettle grill, well, you’re missing out!
Anyways, a good way to get a perfect char mark every time is to first oil the grate. Use an oil with a high flash point, such as peanut oil, and paint it on good and liberal. Let the grate get piping hot. Now if you’re so inclined, and really want to swing for the fences, brush some oil over your steak too. This will all but guarantee you some killer grill marks.
When everything is good and hot and oily, plunk your meat right down over ground zero, and listen to it sizzle and sing. Flames will shoot up, and seemingly appear to savage your steak, but fear not. You have things well under control. After 90 seconds or so, and with tongs in hand, adeptly clasp your beloved protein and rotate it a minimum of 45 degrees or so, for the oft coveted diamond hatch pattern. Let your pit master instincts be your guide here.
Flip steak. Oil grate again if you like, and repeat the process. The perfect char marks are yours for the taking. After a fashion, tuck the steaks in-direct now, to finish cooking with a little mesquite wood added to the coals for good measure. Season as you see fit, and serve alongside a good potato. Man! Good eating at the pit. And shoot, kinda looks pretty too!
Grill on, people!
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