There’s a reason steakhouse cuts hit the tastebuds differently. That golden crust. The smoky intensity. The deep, rich aroma that wafts through the air as it arrives at the table. Most of that comes down to one powerful technique: searing. It’s the part of the cooking process that locks in moisture, amplifies flavour, and creates the crust that steak lovers strive for.
In this guide, we’ll break down how to sear steak the same way it’s done in the restaurants, just like it is here at Hunter & Barrel UAE. From the science of the crust formation to the methods that make it foolproof, here’s how to sear a steak, the right way.
What Is Searing
So what does it mean to sear a steak? Searing means applying a high, direct heat to the surface of your steak. The outside browns rapidly through a process called the Maillard reaction—a chemical reaction that occurs when proteins and sugars are heated. What results is a deep, complex flavour and that trademark charred, golden crust. It’s what creates that smell that emanates from a flame grill. The one that signals that something delicious is being concocted.
Why Do Chefs Always Sear Their Steak First
Ask any chef who knows their steak, and they’ll tell you one thing. Searing is vital. It’s the first step when the steak hits the pan. That first contact with heat creates the crust while also gently raising the internal temperature. If searing is attempted afterwards, it could potentially lead to dryness and overcooking.
More than that, searing adds variety to every bite of the steak. The contrast between the lightly crisp outer crust and the tender, juicy inside creates a different taste in every bite. Paired with a hearty side or two and a classic steak sauce, a simple piece of beef turns into an exciting, complexly flavourful dish.
Which Steaks Benefit Most From Searing
Most cuts excel from a good sear. The ones that really stand out are those with marbling. Those streaks of white intramuscular fat that melt as they cook. This process not only adds a richer flavour, but also creates a self-basting effect. A breed like Wagyu, for example, requires no extra oil, just high heat, because the high fat content is the oil. Searing steak well brings out previously hidden flavours in any cut or breed, no matter the marbling or fat content.
How to Properly Sear a Steak to Perfection
Preparation: Set Yourself Up for Success
First, let the steak reach room temperature from the fridge. This ensures the inside cooks evenly with the outside. Then, pat it completely dry with paper towels. Do this with care, as the more moisture you remove, the better the browning will be.
For seasoning, simple is better. Apply a generous amount of salt and cracked pepper if you desire. If you want to experiment, you could add garlic powder, dried herbs, or a dry rub, but don’t overdo it. Steak shines on its own, without any of the added flair.
Lastly, preheat your pan or cooking surface on high heat. This part is vital. You want your steak to sizzle aggressively the moment it hits the heat.
Pan vs Grill vs Coal
Different cooking methods yield different results.
Pan searing:
A straightforward method, and the most reliable. Use a heavy-bottomed pan, like cast iron or stainless steel. These materials hold heat well, which is key for a good sear.
Grilling:
Offers a subtle smoky note and those picturesque grill marks. Always use a two-zone setup, sear over high heat, then finish it over low heat to cook the inside without burning your beautiful sear.
Coal grilling:
This is how we sear our steaks at Hunter & Barrel UAE. Cooking directly over coals adds intensity and a deep char that’s hard to replicate any other way. Similar to grilling, arrange the charcoal unevenly to imitate a two-zone heat set-up. Start on the high, finish on the low.
Technique: Timing and Turning
Once the surface is scorching hot, carefully lay the steak away from you to avoid splashback, then leave it. Don’t move it around, check underneath, or flip it. The magic comes from restraint. Sear each side for 1–2 minutes. If the steak is particularly thick, hold the edges against the heat for 30–45 seconds to develop colour all around.
Turn the heat down to low, or shift to the cooler zone if grilling. Use a meat thermometer to monitor the internal temperature, and pull from the heat when it hits 3–5°C under the desired temp.
Lastly, and importantly, let the steak rest. Just 5–10 minutes on a board allows the juices to redistribute and the fibres to relax as they cool slightly. The result is a tender, moist steak that’s still piping hot.
Ready to Taste the Difference
Learning how to sear a steak is a skill that takes practice, but if you don’t want the hassle, we’ve got the answer. At Hunter & Barrel UAE, every steak is seared over live coals by chefs who’ve perfected the art of searing. We serve premium cuts like Wagyu and Black Angus, each cooked to order and served with delicious accompaniments. Book your table now or explore our full menu today.
