How to Make Perfectly Seared Steaks

To achieve delicious results on the grill, a good sear is a must. Follow these five, simple steps to get the most flavor from your steak.

How to Make Perfectly Seared Steaks

A good sear is essential for a tasty steak, releasing sugars that are then caramelized on its surface. Follow these five, simple steps, and your steaks are guaranteed to have big "meaty" flavor.

 

    __1.__ Ask the butcher to cut thicker steaks (1½-inches). Thin steaks are too easy to overcook, while thick steaks get a better sear on the outside without overcooking.

 

    __2.__ Let your steaks come to room temperature before grilling.

 

    __3.__ Trim any excess fat from them. Rib-eyes have interior fat that, as it melts, will keep the steak moist — but you should trim the external fat to ⅛-inch thick or it could melt into the flames, causing flare-ups and charred steaks.

 

    __4.__ Blot the steaks dry to remove any moisture from the packaging (although quality steaks shouldn't really have any). Excess moisture prevents a good sear and that prevents flavor.

 

5. Finally, use tongs or a spatula to turn steaks, not a fork. Piercing leaves holes that cause flavorful juices to run out, and you want to keep as much juicy flavor as possible!

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