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I just read this article on Amazing Ribs about how grill marks on steaks are actually bad. It's a counter-intuitive claim, but the logic made a lot of sense. I've always cooked steaks on the stainless steel grill my egg came with, and I usually get some pretty fantastic looking grill marks. But this has me thinking about searing on a griddle instead of the grill, or maybe getting some of the grill grates he talks about and cooking on the underside of them. Have any of you read this? Thoughts?