Pan Seared Steak On Grill

Remove the steak from the grill pan and let it rest for 5 minutes.

Pan seared steak on grill.

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. Keep the door open just a crack to discourage smoke from building up inside the oven. Twenty minutes on the counter before hitting the hot pan will make for better steaks. Flip the steak and sear the other side for another 1 3 minutes.

If you sear the 2nd side first then put it in the oven that side will continue past browning and on to burning. The pan sear method will work for either thin or thick steaks. The meat will sear and brown properly with the residual heat of the pan especially if it is cast iron. Even on charcoal you have to go to extra lengths to get a good sear.

You will want it to read 125 130 degrees since the internal temperature of the steak will increase slightly as it rests. Next place the grill grate 2 3 inches above the charcoals and coat the grate with nonstick cooking spray. Shut the lid and sear for about 1 3 minutes until grill marks show. Topped with garlic herb butter this will quickly become your go to steak recipe.

Turn the heat to low. And by a good sear i mean a dark crusty brown. If you are nervous that your steak won t be cooked enough insert a meat thermometer sideways into the center of the steak. Broil the steak for 10 minutes.

This browns the meat on the outside and seals in the juices. Bake a thick steak in the oven at 275 f and cook until the internal temperature reaches about 100 f. Once the steak is flipped to sear and brown the 2nd side it should immediately be placed in the oven. This popular technique reverses the steps to produce a juicy tender steak.

You can quickly cook this steak on your stovetop and it s great for an easy weeknight meal. 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. Don t over cook the steak. At 10 minutes check the temperature in the center of the meat.

This pan seared steak with garlic butter is incredibly juicy tender and delicious. Return the pan to the oven and broil for an additional 10 to 15 minutes. Then light the coals and let the temperature reach 500 degrees fahrenheit. Start off high or medium high heat and let the pan or grill heat up before adding the meat.

Oil the grill grates a bit and add the steak over high heat. Finish the steak with a pan sear to yield a brown crust and cook to desired doneness. Speaking of hot pans sear the steaks in a very hot pan or hot grill.