Grill Marks & Even Cooking: Chef Melissa Coocran’s Pro Tips for Summer Grilling

Ask the chef

Question

Dear Chef, when I cook on the grill, I can’t seem to get my meat or fish cooked through while still getting those nice grill marks. What am I doing wrong?

Answer

Red Fish chef Melissa Coocran says the issue likely comes down to trying to do everything on the grill. “If you’ve got a thick piece of fish, like swordfish, you can get great grill marks, but the inside often ends up undercooked,” she explains. “What we do is sear it on the grill first to get that nice char, then finish it in the oven. The grill cooks from the outside in, but the oven gives you a more even cook throughout.” Her advice? Don’t be afraid to combine methods. “You don’t have to choose between a good sear and a properly cooked center — you can have both if you use the grill for flavor and the oven for control.”


Perfectly Grilled Steak with Char Marks and Smoke on Hot Outdoor Barbecue Grill

Marked for greatness

Perfect grill marks aren’t just for show, they’re a sign of flavor, technique and a well-tuned grill. Here’s how to master those sizzling stripes like a pro.

  • Don’t overcrowd the grill, as placing too much food at once can lower the heat and prevent proper searing.
  • Always preheat the grill thoroughly to ensure it’s hot enough for bold sear marks and even cooking.
  • Wait before flipping your food; allow the first side to develop a solid sear before turning.
  • Practice your technique regularly, since perfecting grill marks takes time and a bit of trial and error.
  • Choose the right grates, as some are specifically designed to create better grill marks.
  • Keep the grates clean and well-oiled; using a grill brush helps prevent sticking and improves sear lines.

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