Crust & Grill marks on steak

Kyle

I am beginning to get a complex. The steaks I have done on the BGE have tasted great - BUT
They don't seem to have the grill marks that I see on steaks in a good restaurant.
Also I would like a little more crust on the steak than I have been able to accomplish.
Anyone suggestions as to what I can do to improve?
All help will be appreciated.

Car Wash Mike

Kyle,
I've got a cast iron grate that produces great marks. Coat your steaks with mustard for more of a crust.[p]Mike

mad max beyond eggdome

Kyle,
as much as i hate to quote steve raichlin. ...his mantra is "hot - clean - lubricated". ...make sure your grid is really hot (go trex method with a 750 degree grid), make sure to scrape it good an clean. . .lubricate it by taking a folded up paper towell, holding it with a pair of tongs, dip it in oil, and lube the grid with it. . ..your steaks will have beautiful grill marks. . ..

BlueSmoke

mad max beyond eggdome,
The other key is grill space. When you put a 35 degree steak on a 750 degree grill, you'll get nice marking but you'll also cool the grill where you place it. If you turn the steak "in place", you'll put it on this cooler area. But if you have room to put them on a "new" place, your second marks will be as distinct as your first. (By holding heat, cast iron isn't as suceptible to cooling.)[p]Ken

mad max beyond eggdome

BlueSmoke,
ah, very good point oh jedi master

tach18k

mad max beyond eggdome, A good example of this are grates in Rest's that are 1/4 inch thick but 1 to 1 1/2 inches deep to hold that heat longer.

Unknown

Kyle,I agree with Mike, the cast iron with mustard all over the steaks. I also use Char-crust hickory on both sides or Montreal steak seasoning. Did some last weekend - crowd pleaser.

Charles in SC

Kyle,
I know this is not the answer you wanted but some resturants buy their steaks with the marks already on them.

Bobby-Q

Charles in SC,
I don't consider places with drive through windows to be restaurants.

clausenk

Car Wash Mike,[p]Agree on the mustard. I used to buy any brand of cheap yellow mustard, but have found that French's is the best by far.[p]Clausen

J Straus

BlueSmoke,[p]A TEC Cherokee does a good job too![p]J

Charles in SC

Bobby-Q,
You may not believe it but some very exclusive places buy premarked steaks. By the way I do not eat steak out.