Flipping your GrillGrates over and cooking on the back side or flip side has really gained a lot of momentum in the past few years. What other grill surface is reversible and produces two totally different types of cooks? Many folks like their steaks, seafood and burgers to have that "all over" sear. Grilling on the flip side can also allow you more of a "griddle" type of cook for peppers, mushrooms, onions, you name it. GrillGrates are two cooking surfaces in one.

This may be the best method for grilling. The following is an excellent discussion about the over rating of grill marks except for a photo shoot. And, they even suggest using GrillGrates with the flat side up:
https://amazingribs.com/more-technique-and-science/more-cooking-science/myths-we-want-grill-marks-and-you-should-not-flip
Hi Robert, Meathead and I agree to disagree on the “Grate Sear Mark Debate”! We call them flavor bars that with GrillGrates can be dialed in from crunchy black to golden brown. An overall sear is one overall flavor. A well marked steak, burger or chop will have multiple flavors. On steaks I like a little harder sear which the sear mark delivers- but not too much! Either-way it’s precision grilling with GrillGrates!