Searing is a technique used to cook meats at a high temperature in order to create a caramelized crust. Caramelizing, or the “Maillard Reaction,” is the process during which the natural amino acids and sugars move to the surface of the meat and create flavor compounds.
A TRU-Infrared™ Grill will provide you the perfect searing temperatures. First sear with the burners on high. Then lower the heat to finish cooking.
BRING TO ROOM TEMPERATURE
Allow your meat to come to room temperature. This will help muscle fibers re-absorb juices for better flavor.
Make sure to pat your meat dry, even if using a marinade. This will allow the meat to sear vs. steam.
HOW TO SEAR ON THE GRILL
OIL YOUR GRATES
Make sure that your grates have been coated with cooking oil to keep your food from sticking.
MAKE IT HOT
Heat is the answer to searing. You’ll need temperatures of 400°F and above. You want to hear a sizzle when it hits the grates.
Sear your steaks or seafood for no more than for 2-3 minutes on the first side. Flip your food over for another 1-1/2 minutes on the other side. Look for a crisp brown crust and be careful not to flip too soon.
HOT TIP:Lift the corner of your food to see if the crust has formed prior to flipping.
FINISH WITH INDIRECT HEAT
Once you’ve seared both sides, move your meat to a cooler part of the grill. Finish cooking with indirect heat.
CHECK THE TEMPERATURE
For safe internal temperatures, make sure you use a meat thermometer. The outside may be brown but the inside can still be undercooked.