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The Best Way to Sear a Steak (Hint: We Use a Secret Ingredient)

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Published on Apr 26, 2012

Love cooking steak? Don't miss our MEAT COOKBOOK: http://amzn.to/1Bbpdde
The America's Test Kitchen Cooking School Cookbook: http://amzn.to/16ZHKaY

Getting a perfect sear without overcooking a steak can be tough. Bridget Lancaster shows how to sear steak & with the Test Kitchen's secret technique for perfectly seared steaks. Learn more in the Cooking School: http://onlinecookingschool.com/?extco...

WATCH: Learn how to Make the Most Perfect Bacon Ever https://www.youtube.com/watch?v=2guC4...

WATCH: How to Quickly Defrost Meat
https://www.youtube.com/watch?v=4a2hQ...

The Best Way to Sear a Steak:

To get a deep brown char on the meat without overcooking it, the meat must be completely dry. To achieve this, we use a two-pronged approach. First, place steaks on wire rack set in rimmed baking sheet. Rub entire surface of steaks with mixture of 1 tablespoon cornstarch and 2 tablespoons kosher salt. Place steaks, uncovered, in freezer until very firm, about 30 minutes.

Light a large chimney starter filled with charcoal (about 6 quarts) and allow to burn until the coals are partially covered with a thin layer of ash, about 20 minutes. Build a single-level fire by arranging the coals evenly over the bottom of the grill and place the wood chunks directly on the coals, spacing them evenly around the perimeter of the grill. Set the cooking grate in place, cover, and heat the grate until hot, about 5 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in vegetable oil; holding the wad with tongs, oil the cooking grate.

How to Cook Steak:

Season the steaks with black pepper. Place the steaks on the grill, cover, and cook until the steaks begin to char, 2 to 3 minutes. Uncover the grill, flip the steaks, and cook on the second side until beginning to char, 2 to 3 minutes. Flip again and cook the first side until well charred, 2 to 3 minutes. Flip one last time and continue to cook until the second side is well charred and the center of the steak registers 115 degrees for rare (about 2 minutes) or 120 degrees for medium-rare (about 4 minutes) on an instant-read thermometer. Transfer to a large plate and let rest, loosely tented with foil, for 10 minutes. Slice and serve.

RECIPE: Grilled Steaks with Chimichurri Sauce
https://www.onlinecookingschool.com/l...

MORE RECIPES:
Cast Iron Thick-Cut Steaks with Herbed Butter: http://cooks.io/2lto1yt
Great Pan-Seared Flank Steak http://cooks.io/2ltelnT
Paleo Seared Flank Steak with Chimichurri Sauce: http://cooks.io/2ltjrjZ

What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join.

Learn more at:
http://onlinecookingschool.com/?extco...

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