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Use temperature to check for the perfect steak doneness. This is how we get perfect doneness without over or under doing the outside! Here, the steak will continue to cook over much more gentle heat. Once you have achieved the nice starting color, move your steak across to the cool side of the grill away from the coals. Stick with it because you’re on your way to the perfect crust! The total time to build the base color will be about 5 minutes (remember, you are flipping constantly during this initial time). On your first flip, the steak will look underwhelmingly pale.
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Turn the steak every 45 seconds or so, until you have built up a nice starting color and the fat has started to render. Then, place it over the hot side of your grill to start cooking. Pat your steak dry with a paper towel, then sprinkle a generous amount of kosher salt on both sides of the steak. The grill should be nice and hot, running over 400f. Set up your grill and pat dry your steak.įollow the instructions linked above to create a two zone grill. Invest in a quality one like this Thermapen, you will use it for SO many meals to come. Thirdly, you absolutely must have a meat thermometer to check the internal temperature. I recommend using charcoal over gas (I use Kingsford original briquettes) because it really does make a difference to the finished flavor.
#Searing steak on grill full#
You can see the full how-to on setting up a two zone grill here. You will need to use a two-zone setup for your grill, which basically means you are creating a hotter and cooler side. The second essential is how you configure or set up your grill.
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Try to buy the best quality meat you can afford – the more marbling (those tiny seams of fat inside the steak) the steak has, the better the final taste will be both in flavor and tenderness. Even better if you can get it thicker, 1.5″ is my ideal size. The steak needs to be at least one inch thick for this to work. There are basically three essentials here. The essential tools for the perfect steak crust on a grill: I’m here to say: don’t settle! Getting a phenomenal crust on your steak while keeping it perfectly medium rare IS possible, and even easy once you know how. So, a lot of folks just throw their hands up and say ‘too hard’, or settle of second best. But to keep it the exact doneness you want, often the crust won’t form. To get the crust, the steak might overcook. It seems counterintuitive that you can have one without the other. Most of us strive for a perfect medium rare, but we also want that incredible crispy, crust, perfectly charred outer crust. Print Recipe Learn the simple tricks to nailing the most spectacular crispy, charred steak crust using your grill.Ĭooking steak is intimidating.