re: grill marks on a steak is for rednecks

Here's something I heard that makes sense. A lot of the seared flavor comes from the grill marks and are produced by the maillard reaction. While grill marks may be pretty, it reduces the amount of meat that benefits from the reaction.

There is also a school of thought that constant flipping is much better than the "one flip" method. The theory is that because both sides are more often in contact with the heat the meat will cook faster and more evenly. The flipping will also expose more meat to the grates and the maillard reaction.

To each their own, though. A good steak is in the eye of the beholder.