How to Get Perfect Cross-Hatch Grill Marks on Steak
on Jun 13, 2025
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Getting those restaurant-style cross-hatch marks on steaks is as easy as flipping them 3 times. The key is to place the steak at a 45-degree angle (diagonal to the grate) so that the grill marks go at an angle across the steak.
The other big tip is to make sure your steaks are thick enough. A thick steak allows the inside to stay pink, juicy, and tender, while the outside sears and caramelizes on the grill.
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If your steaks are on the thinner side (1 1/4 inch or less), you will probably only want to flip your steaks once, so they don’t overcook on the inside while the outside becomes that deliciously appealing caramelized brown. In this case, you’ll get grill marks that go one way.
Try this technique whenever you are grilling a thick steak over high direct heat. This works with grilled NY Strip Steaks, Filet Mignons, Ribeyes, and Top Sirloin, to name a few. And the same technique is great for thick fish steaks, like this grilled swordfish steak or this grilled tuna steak.
Also, see how to tell how well done your steak is grilled by using the touch test!
How to Get Cross-Hatch Marks on Grilled Steak
- First, make sure you have cleaned the grill well and oiled the grates.
- Bring the steak to room temperature while you preheat the grill to high heat.
- Place the steaks on the grill on the diagonal, at about a 45-degree angle across the direction of the grates. Grill for a few minutes. Rotate the steaks a quarter turn (90 degrees) so the angle of the steaks on the grill is about 45 degrees in the other direction. You are looking to create a square pattern with grill marks, but at an angle to the grain of the meat.
- Flip the steaks and grill them the same way, at a 45-degree angle to the grill bars. After a few minutes, turn the steaks another quarter turn (90 degrees) so that the grill marks form a crosshatch pattern on the other side.
- Remove the steaks from the grill and allow them to rest for 5 minutes on a cutting board before slicing or serving.
Grilling Smarts
If you have a steak that is reaching the desired level of doneness, but you haven’t yet flipped the steak for the third time, don’t worry! You can make those cross-hatch marks on one side of the steak, and then cook it for a few minutes on the other side. You can serve the steak with the cross-hatched side up, and not feel the need to flip it a third time to get the cross-hatch marks on the bottom, which no one will see anyway!
