How To Sear A Steak Before Grilling

Searing a steak before grilling locks in those delicious juices and adds a mouthwatering crust to your steak, elevating your barbecue experience.

In this guide, you'll discover the essential steps and techniques to achieve a perfect sear for your steaks.

Choosing the Right Steak

Seared Grilled Steak on a Plate

Selecting the right cut of steak is crucial. Opt for thick cuts like ribeye, New York strip, or filet mignon.

The thickness matters because it allows for better searing without overcooking the meat.


Prepping Your Steak

Remove your steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature.

Season it generously with kosher salt and freshly ground black pepper. You can also add other seasonings to suit your taste.

Preheating Your Grill

Preheat your grill to high heat, around 450-500°F (232-260°C).

It's essential to have a hot grill to create a sear that locks in the steak's juices and flavors.

Oil and Grill Grates

Steak Kabobs on Oiled Grill

Before placing your steak on the grill, brush the grates with a high-heat oil, such as canola or vegetable oil.

This prevents sticking and promotes even searing.

Additionally, if you plan to season the steak before grilling, make sure to add a little time to your grill schedule.


Searing the Steak

Place your steak on the hot grill and sear it for 1-2 minutes per side, depending on the thickness and desired doneness.

Avoid moving the steak around too much; let it develop a crust.

Don't forget to add your favorite seasonings to your steak.

Checking Doneness

Use an instant-read meat thermometer to check the internal temperature.

For medium-rare, aim for around 130-135°F (54-57°C), and adjust for your preferred level of doneness.

Resting Your Steak

A Well Rested Steak on a Plate

Once your steak reaches the desired temperature, remove it from the grill and let it rest for 5-10 minutes.

Resting allows the juices to redistribute, ensuring a juicy and flavorful result when you cut into it.


Carving and Serving

After resting, slice your steak against the grain and serve it hot.

You'll enjoy a perfectly seared steak with a beautifully caramelized crust and a tender, juicy interior.