Stop worrying and give up on the char marks.
As Goldwyn points out, steakhouses across the country endorse the same anti-grill-mark perspective. "They know better," he says. "Visit the most renowned ones, and you'll see nary a grill mark in sight on steaks—just a deliciously dark brown exterior that contrasts with the rosy pink meat within. What's more, the process of creating grill marks can easily lead you to overcook your steak.
Set up your coals or gas burners to heat just one half of your grill, then cook your meat on the other half with the lid down. "With the grill lid down, you're cooking with convection, you’re gently warming or roasting it," Goldwyn explains. If you have a grill-safe thermometer, track the temperature near the grates and aim for about 325°F on the indirect side . You can also use your instant-read thermometer to track your meat's internal temperature.
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