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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 flavour 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 fibres re-absorb juices for better flavour.
  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 1-½ 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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