But that doesn’t mean you should abandon searing altogether. This article has been viewed 216,563 times. If that’s the case, follow steps 1-5 to sear, and then move your steaks to an indirect zone to finish them. After the grill has heated for at least 10 to 15 minutes, it is time to sear the steak(s). They’ve already absorbed the heat from the area of the cooking grate they were placed on first. **A thicker steak will require a longer cooking time. Searing over a charcoal grill will definitely give you more direct heat on your steak, but it takes longer to preheat the grill and some practice to get it completely right. Step 5: Using heat resistant gloves and tongs, pile the coals as high as possible in order to get the heat source as close to the grates as possible. To sear steaks on the grill, let the steaks come to room temperature and season both sides liberally with salt and pepper. When I first started here and began to get customers asking about searing, I started doing some of my own research. Always let your steak rest after searing. If you don’t have a sear burner, well, the honest answer… it isn’t easy to recreate that high direct heat of a commercial steakhouse broiler. When the grill gets as hot as it will get, open it and spray the grate with PAM, then slap the steak down hard on it and spray some PAM under it to jump start the flames. (Refer to our grill guide for more accurate times.). Place your steaks on a countertop or on a cool stovetop to allow them to come to room temperature. 1. Searing can happen while your grill is at any temperature, as long as you’ve followed the number one rule of grilling – Always preheat your grill! Step 1: Remove steaks from the refrigerator and let them come up to room temperature. When the steak is at room temperature, it can quickly get to high-heat on the grill. Take the grates out. Searing actually removes more moisture from food, but this does not detract from the great flavor and texture contrast that searing provides to food. If you cut into it right away, all the tasty juices will run out onto your plate. Leaving the lid off your grill after this is done for 5 minutes or so will allow enough airflow to get the briquettes at their maximum temperature, perfect for searing. After searing your steak, cook it to an internal temperature of 120 degrees Fahrenheit (50 C) for rare, 125 degrees Fahrenheit (52 C) for medium rare or 130 degrees Fahrenheit (55 C) for medium. Doing so can leave you with overcooked gray edges on your steak and an undercooked raw middle. Once you mic drop after pulling off the perfect reverse sear, take the steak to the next level with some homemade herb butter. Myth #1: Searing locks in juices. Remove your steaks from the fridge, season them, and allow them to come up to room temperature while your grill is preheating. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/d6\/Sear-Steaks-on-the-Grill-Step-1-Version-2.jpg\/v4-460px-Sear-Steaks-on-the-Grill-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/d\/d6\/Sear-Steaks-on-the-Grill-Step-1-Version-2.jpg\/aid1881761-v4-728px-Sear-Steaks-on-the-Grill-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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