How to Sear on a Uniflame Grill

Wait until lighter fluid has burned off before putting meat onto the Uniflame charcoal grill.

Contrary to popular belief, searing meat doesn't actually lock in the juices. It does, however, caramelize the sugars and brown the proteins, resulting in better color and flavor. Blue Rhino, known mainly for its propane tank exchange, has a line of outdoor grills under the brand Uniflame. Uniflame grills are available in a wide variety of charcoal and gas-burning options. You can sear a flavorful crust onto your meat using either grill type. Does this Spark an idea?

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Salt
Pepper
Olive oil
Basting brush
Grilling tongs

Instructions

- 1
  
  Set out meat until it reaches room temperature. Depending on the cut of meat, you should plan for at least 30 minutes for thawed meat in the refrigerator.
- 2
  
  Scrape off any old food or charcoal from the grill grate.
- 3
  
  Ignite the grill and turn it to high. Allow the fire to burn off any old food, then turn off every burner but one. A charcoal Uniflame grill will take longer to start. You can either use lighter fluid or quick-start briquettes. Wait until they turn gray and red. The goal is to get the grill to 350 F while leaving one area to put a steak over low direct heat after searing.
- 4
  
  Brush a little olive oil onto both sides of each piece of meat. This helps keep the meat from sticking to the grill. Season with pepper on both sides and sprinkle with salt to taste.
- 5
  
  Put the meat directly over the lit burner on the UniFlame gas grill or over the burning charcoal briquettes using the tongs. Searing times vary depending on the cut and type of meat, but typically a 2-inch ribeye should be seared for 2 minutes on each side. The key is to get a brown crust without burning. Flip the meat over on the other side and cook for the same amount of time as the first side.
- 6
  
  Move the meat to the unlit area using the tongs and close the lid on the grill. This lowers the temperature and the flame. Cook to desired temperature. A 2-inch ribeye typically takes 8 to 12 minutes, depending on the grill.

Tips & Warnings

Use a meat thermometer to ensure proper temperature for safety.
To avoid large flare-ups, or possible grease fires, clean the grill before using.
Arrange charcoal to leave space for a low heat area before lighting.
Don't add extra salt if your meat has been brined or marinated.
Food drippings can cause the fire to flare up, so be cautious and maintain a safe distance while cooking.
Even though the outside may look fully cooked, the inside of the meat might be raw.