Searing a Steak to Ensure Maximum Flavor

Chris Flouhouse who lives in Charlotte enjoys grilling whenever possible. As a barbecue enthusiast, Chris Flouhouse enjoys grilling using the freshest local ingredients available.

Grilling steak is an art that seems simple but has a number of critical steps that, if neglected, lead to a bland, overcooked piece of meat. The key to creating a steak with the perfect color, texture, and flavor involves searing it. This requires intense heat either from a hot pan or the direct heat of a grill.

When using charcoal build up a large stack of coals, two layers or more deep and spaced evenly. Leave a space next to the pile as a “safe zone,” above which the steaks can be placed when high heat is no longer needed. One thing to be aware of is that the steak, when confronted with a temperature of between 500 to 600 degrees, will begin sizzling immediately and quickly turn a darker shade. 

With the browning process occurring rapidly, have an instant-read thermometer ready, as the surface may be done while the inside remains rare. When the steak threatens to burn, make liberal use of the cooler section of the grill and allow the steak to continue the cooking process on its own.