You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing. Bigger grains dissolve slower, leading to a better crust on your steak. Step 7: When your steak hits the desired temp, remove from the grill and allow it to rest for at least 5 minutes before slicing. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. 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. Preheat your grill with all of the burners on high or the dampers open and the lid closed for 10 to 15 minutes. This will allow for a nice slow burn by adjusting your grill’s vents to maintain the grill at 225-degrees Fahrenheit. Second, while the temperature inside your grill can be anywhere from 300°F to 500°F while you’re searing your steak, the cooking grates themselves must be at least 500°F to 550°F to create sear marks. Last Updated: March 29, 2019 Putting them somewhere new ensures that the cooking grate is still hot enough to create those beautiful sear marks.

If your steak is bone-in, ensure the bone is towards the heat source.

Season with salt, or your favorite rub, about 20 minutes before placing them on the grill. 1. We use cookies to make wikiHow great. This will give your steak a better-than-steakhouse overall quality sear. The Best Tricks for Cooking a Pizza on the Kamado Grill, Today Show: Translating Grill Recipes to an Indoor Kitchen, VIDEO: Grilling Tips and My Favorite Dish on Kitchen Chat, VIDEO: Grilling Flank Steak and Mixing Chimichurri in Chicago, VIDEO: Brining Pork Chops and Talking Live Fire Cooking on Morning Blend, How to Grill a T-bone or Porterhouse Steak, Cooker Review: Slow ’N Sear Deluxe Kamado. Once your steak is cooked to your liking, remove it from the grill and let it rest for 30% to 40% of the total time on the grill. The best temperature for steaks is 450°F to 500°F. If you cut into your steak too soon, the liquid will run out and your expensive and perfectly cooked steak will end up as dry as an old catcher’s mitt. After the searing is complete your internal steak temp should be about 130-degrees Fahrenheit for a medium-rare steak and the meat should be an even caramel brown color. 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. So will try it and see what happens! For tips on finishing the steaks on the cool side of the grill, read on! 3. **A thicker steak will require a longer cooking time.