How to Sear Steaks on the Grill

It's summertime and that means longer days, trips to the beach and firing up the old grill. And what tastes better than a tender, perfectly seared, juicy rib-eye or strip steak? You can learn to sear steaks like a master.

Things You'll Need

• 1 1/2 inch thick steaks
• Gas or charcoal grill
• Paper towels
• Olive oil, salt, pepper and garlic
• Tongs

Instructions

1. Preheat the grill. Wrap steaks in paper towels and set on a plate or cookie sheet. Allow the steaks to come to room temperature, which takes about thirty minutes.

2. Coat both sides of the steak with olive oil, salt, pepper, and crushed garlic or garlic powder. Add any other seasonings you enjoy as well. You can also marinate the steaks for one-half to three hours prior to grilling.

3. Use the tongs to place the steaks over direct heat and allow to sear for one to two minutes. Use the tongs to lift the steaks, but don't flip them just yet! Rotate them a quarter turn (about ninety degrees); this will give them steakhouse-worthy grill marks. Let the steaks sear for another one to two minutes.

4. Flip the steaks over using the tongs. You don't have to create cross-hatch grill marks on the second side unless you want to, since you can plate them with the crisscrossed grill marks facing up. Allow to cook over direct heat for eight minutes. If they do not reach desired doneness by that time, move to indirect heat so that they do not get too done on the outside.

5. Remove steaks from the grill and place in a shallow bowl or a cookie sheet with edges. Let stand for 5 to 10 minutes. The steaks will continue to cook during this time and some of the juices will ooze out. As the steak cools it will reabsorb the juices, providing a perfectly seared, juicy plate of steaks.

Tips & Warnings

• Always use tongs to flip and move meat on the grill, as a fork piercing it will allow juices to escape.

• You might be asked to man the grill at all your get-togethers from now on.

Resources

• Marinade Recipes