Abstract: A grill has top and bottom cooking surfaces with the top cooking surface movable upward to load the grill with food and movable downward onto the food and bottom surface to cook the food. Different surface cooking zones may be heated individually to accommodate the amount and type of food. The top surface is lowered and pressed onto the food at a preselected pressure to provide positive contact with the food. Heated marinade and marinade vapor flow through openings or grooves in the cooking surfaces to steam the food and drive fat out for removal to a grease trough. The marinade replaces fat and natural juices producing a relatively low fat cooked meat.