How To Properly Sear A Steak

searing steak on the Baking Steel Griddle

With a Baking Steel Griddle up your sleeve, your searing game can increased ten-fold. Get your steel, grab a delicious steak and your favorite pair of tongs, it's time to start searing steaks on your Baking Steel Griddle.

We have found the best match for cooking steaks at home. With the collaboration of our insanely hot Griddle and a beautiful Ribeye from Wholefoods, we have created another "crust to crave.". The sear you get off the Griddle, with any food,  is amazing.  Both sides of your steak will have an even, deep brown color resulting from the caramelizing of proteins. Our Griddle was up to about 550 degrees for this steak, which cooked to a perfect medium rare. Season your steak with a little salt and pepper, and you are good to go. 

Ribeye from Wholefoods Hingham

The key to getting an even cook and a beautiful sear on your steak involves a few easy steps. First, let your steak come close to room temperature, so take it out of the refrigerator 10-15 minutes before searing. Second, season your steak ahead of time. Third, use high heat to get a hard sear and crust on all sides. Fourth, and most importantly, let the steak rest after the sear, give it 5 minutes to lock in the juices before slicing.

The Baking Steel Griddle at 550 F, the Sear
Seared Ribeye on the Baking Steel Griddle
Sliced Ribeye after a sear on the Baking Steel Griddle
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