How to Sear on the Grill

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.

Searing Prep

1
Bring to Room Temperature

Allow your meat to come to room temperature. This will help muscle fibers re-absorb juices for better flavor.

2
Pat Dry

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

1
Oil Your Grates

Make sure that your grates have been coated with cooking oil to keep your food from sticking.

2
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.

3
Quickly Sear

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.
4
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.

5
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.

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