Pan Seared Steak On Grill

Oil the grill grates a bit and add the steak over high heat.

Pan seared steak on grill.

The pan sear method will work for either thin or thick steaks. Step 3 remove the pan from the oven and flip the steak over. For thick cuts such as ribeye strip steak or t bone choose steaks that are 1 1 2 to 2 inches thick for maximum juiciness. Shut the lid and sear for about 1 3 minutes until grill marks show.

Next place the grill grate 2 3 inches above the charcoals and coat the grate with nonstick cooking spray. Start off high or medium high heat and let the pan or grill heat up before adding the meat. Finish the steak with a pan sear to yield a brown crust and cook to desired doneness. And by a good sear i mean a dark crusty brown.

Remove the steak from the grill pan and let it rest for 5 minutes. To sear steaks on the grill let the steaks come to room temperature and season both sides liberally with salt and pepper. If you sear the 2nd side first then put it in the oven that side will continue past browning and on to burning. Then light the coals and let the temperature reach 500 degrees fahrenheit.

This pan seared steak with garlic butter is incredibly juicy tender and delicious. Topped with garlic herb butter this will quickly become your go to steak recipe. Pan seared steak can be a challenge for most of us if you don t have a fancy sear burner built in to your gas grill. Turn the heat to low.

This popular technique reverses the steps to produce a juicy tender steak. Bake a thick steak in the oven at 275 f and cook until the internal temperature reaches about 100 f. Return the pan to the oven and broil for an additional 10 to 15 minutes. Once the steak is flipped to sear and brown the 2nd side it should immediately be placed in the oven.

At 10 minutes check the temperature in the center of the meat. If you are nervous that your steak won t be cooked enough insert a meat thermometer sideways into the center of the steak. The meat will sear and brown properly with the residual heat of the pan especially if it is cast iron. You will want it to read 125 130 degrees since the internal temperature of the steak will increase slightly as it rests.

This browns the meat on the outside and seals in the juices. Don t over cook the steak. Broil the steak for 10 minutes. Speaking of hot pans sear the steaks in a very hot pan or hot grill.

Move the steak to your low heat zone if you aren t using gas. You can quickly cook this steak on your stovetop and it s great for an easy weeknight meal. Even on charcoal you have to go to extra lengths to get a good sear.