How do I get those beautiful grill marks on my steak?
Step-by-step tips from Tony's Chef Mick Rosacci

You've arrived home with a beautiful, marbled, well-aged Tony's Top of Choice or Prime steak and now you want it to look as great as it can taste. But how does one get those beautiful cross-hatched grill marks like in the fancy steakhouses?

It's easy! Just follow these steps and make adjustments as needed using your good judgement (conditions do vary from grill to grill). Buon Appetito!

Here are the steps

One: Sixty minutes before cooking, open the steak package, separate the steaks to a single layer, cover with remaining butcher wrap and leave the on the countertop to take the chill off.

Two: One hour later, fire up the gas grill, turning all the burners to their highest setting. Close the lid and walk away for at least five minutes - basically until the grill is smoking hot. Meanwhile, remove any excess blood from steaks and butcher wrap with a paper towel and season with one of Tony's Custom Steak Seasoning Blends.

Three: Open the grill and brush the cooking grate clean. If grill is still oily and smoking from the last cookout, close the lid and repeat. Continue to preheat until heavy smoke subsides and grid is clear of grease. (If you're lava rocks are choked with fats, stir them with a long stick so they can burn off - this should be done regularly after grilling.)

Four: When your grill is as hot as it can be, place your steaks on the cooking grate at a 45 degree angle and close the lid. Note: use heavy tongs, never pierce the steak with a fork! Despite lots of smoke and flames, do not move the steak until it has developed dark brown 'score marks'. Unsure? Lift one corner of the steak with tongs and peek - but don't move steak. (Tips: Keeping the lid closed inhibits flare-up. For more smoky flavor, soaked wood chips can be sprinkled over hot charcoals, or wrapped in aluminum foil like a sandwich, pierced, and placed below cooking grate in the hottest part of the grill shortly before adding steaks)

Five: After about 3 minutes lift your steak with tongs, and in a single motion turn 45 degrees, placing back onto a new and very hot spot on the cooking grate (don't turn over yet!) Close the lid and cook untouched for 2-3 minutes. Time may be reduced if grill is particularly hot or flare up is excessive (which sometimes happens with higher fat T-bone or Rib steaks).

Six: Turn steak over and reduce grill to medium (low for extra thick steaks) and continue to cook to desired temperature. Steak can be repositioned like the first side but usually the grid has cooled too much to produce great marking on second side.

Seven: Remove steak to a plate a little less done than you like. Cover with foil or a clean towel and let rest for 5-10 minutes to rest. As your steak rests, carryover cooking will continue, cooking your steak approximately 10 degrees more. Resting also allows the steak's natural juices to settle in the steak, draining less when you begin slicing.

Serve with cross hatch pattern facing up. Slice thin and enjoy!