this post was submitted on 24 Jul 2023
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Dunno what to tell you, lol. The marks are from about 50 seconds each, because after 50 seconds on my timer, I grabbed the steak and turned it to get that second set of grill marks. Took a few seconds to get my glove on and get in there to grab the bone, so I'm estimating about a minute per set of marks, so about two minutes per side. Perhaps slightly less.
Get the grate up over 600 degrees and make sure that the iron itself has soaked in the heat, you'll get dark grill marks very quickly.
Edit: The steak was over 100 degrees when put on to sear, so it's not like it had to come up from refrigerator temperatures, either.