How To Correctly Sear A Steak
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It is the desire of nearly every backyard chef to grill the perfect steak. In order to do so it is necessary to master the art of searing. It is an art because not every steak is the same. The age of the steak, the animal it comes from, the thickness, and the cut all play into getting the perfect sear. The following tips will help you to sear any steak perfectly with a little practice.
What does searing actually do? Searing, contrary to popular belief does not seal in the juices of a steak; in actuality it produces the Maillard Reaction which gives the steak that caramelized outer crust that we all love. In short searing produces immensely delicious flavor.
So, how is it that you can produce the perfect sear? The first key to produce a perfectly caramelized steak is to not be afraid of the heat. Starting to brown is not the same as caramelizing. Don’t flip a steak until the underside has reached a deep dark brown color. A golden brown steak will not have the flavor that you are looking for. Don’t be afraid of burning the steak.
The second key to searing a great steak is to be patient. Don’t flip the steak every thirty seconds. It takes time to caramelize the outside of the meat. Let it sit on one side until it becomes dark brown, and then flip only once. If the sear has been completed and the steak is not yet cooked to temperature, then move it over to indirect heat to finish the cooking process.
It will take a few practice rounds to get the process down pat, but with a little work you will be able to sear the perfect steak every time. After you have practiced a couple of times, invite some friends over and show off your new found grilling skills. Remember that the taste of your steaks doesn’t rely on the beauty of you stainless steel BBQ grill or massive size of a brick built in BBQ, it really depends on the sear.
Other articles of interest include topics: bbq smoker, stainless steel bbq, portable bbq grill.
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