As you fire up your grill this summer, a popular myth debunked.
FOX's Lilian Woo reports:
Sure it might look great, but the most amazing steaks do not have grill marks, according to Meathead Goldwyn of AmazingRibs.com:
(Goldwyn) "Grill marks are unfilled potential and those brown stripes are the result of a chemical reaction called the maillard reaction and they have lots of flavor. Why not get the whole thing brown?"
The way to get more flavor is to get that surfaces dark brown as possible by flipping often. That could be every few minutes.
Goldwyn says a two-zone fire is key to proper grilling. For a thick steak, start on low:
(Goldwyn) "If you throw it right over a hot coal, you're going to burn the outside before the inside cooks. So you want to start it on indirect."
That's especially great for chicken where the fat and the skin can catch fire.
Lilian Woo, FOX News.