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

WATCH: How to Quickly Defrost Meat

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

MORE RECIPES:

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:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

[TheOtherPhotoGuy]

I'm starting to think this method wont work, my steak has been in the freezer for six years now and still isnt seared, can you advise what I'm doing wrong?

[billbeliakoff]

This is the first time that I've heard someone say to put the steaks in the FREEZER before grilling. All the grill masters that I've read say get them to room temperature.

[furroy]

i've always found the steaks cook better when you put them over some heat instead of putting them in the freezer.

[ultimaetsolder]

Put the meat in the freezer.
Don't show end result.
Total fail video.

[thebewitchinghour]

I’m just hitting a visual thumbs up for all of the great comments listed for this video. The comment section is better than the video itself.

[jbooks]

If you ever have a steak with a nice piece of fat like these steaks, do yourself a favor and cook the steak by holding it up on it's edge, so the fat can get a head start at cooking out - at least one minute before you cook the other sides. Then you will have a lovely crisp piece of fat, assuming you like to eat fat!

[olanrichards]

Hmmm a video of how to freeze steaks, well done!

[MrRamplead]

corn starch and flour is great for a crispy chicken wing.

[smug]

I usually hand rub my steaks with a half a cup of Bon Ami. Reals sharpens up the taste.

[kourosh]

What a shame we didn't see the result!! That was silly of you not to show the cooked stakes in the end.

[adi-k]

Video probably meant to be published on April 1st but for some reason it went out 25 days later

[davedube]

For indoor cooking I use a griddle pan, olive oil, & sear 3-4 minutes on each side then finish in a 325 deg. F. oven. Once done, cover loosely with foil and rest for 10 min. I saw this method on food network and it works great. Cooking time varies but approx. 10-12 min. in the oven for medium for an 1.5" thick strip steak.

[LinA-itvd]

I think a rib eye outshines a strip any day.

[dinodip]

Place the steaks outside in direct sunlight for 3-4 days to take away all of that unwanted moisture then pan fry the steaks on full heat for 30-35 on each side for a better charred crust! 

[PurpleyApple]

Wow the best way to sear a steak, i have always wanted to know how to best sear a steak. Thank You lady for teaching me how to sear the steaks of America

[mjSnap]

America's Test Kitchen... testing the patience of food lovers everywhere...

[cydrych]

Hot cast iron skillet+butter+seasoned Ribeye.

Burnt cornstarch doesn’t sound the least bit appealing.

[djlowtek]

"Best Way to Sear a Steak" yet there was literally no searing in the video

[chrishamill]

Enjoyed this! Thank you for the tip with the corn starch. Every “expert” I have heard says to bring the meat to room temperature. My best steaks only partially defrosted, salt and pepper or montreal steak seasoning...put on hot grill...outer has beautiful browness, inner just perfect for medium rare and very juicy and tender. You don’t lose the juices. Hope more people will try something different. Have been cooking and preserving food over 50 years.

[pokerslob]

mmmm...charred corn starch.  Sounds luscious