By now, most of us are familiar with the process of letting your meat rest after it's come out of the oven or off the grill. But when you're dealing with crispy grill marks, the manner in which you let your meat rest can actually damage all your hard work. The resting process allows the moisture that's forced to the outside of your meat during the cooking process to be reabsorbed. If you take your proteins off the grill or smoker and place them directly onto a plate or tray, the moisture will slink back into the charred grill lines you worked so hard to achieve and won't head back into the interior of your meat.
The simplest method we've found is simply using a cookie cooling rack on top of a half sheet pan. It works out perfectly every time and allows enough air to circulate underneath that it doesn't have to rest quite as long, meaning you can chow down sooner!