If you are having trouble getting sear marks on your food, please consider the tips below.
Pre-heat: This is the number one thing to consider. Always make sure that you are preheating your grill for 10 to 15 minutes with the lid closed before you begin cooking.
Direct heat: Make sure you are grilling over direct heat.
Positioning: Re-position your food to a different section of the cooking grate after making the first set of sear marks. The spot where the food was just sitting will be cooler than other areas because the food absorbed the heat from that section of the cooking grate.
- Reverse Sear: The reverse sear is a technique that can be used for extra thick steaks, which can be a little trickier to sear if you want them to turn out medium rare or rare. Click here to learn about the reverse sear technique.
For more tips on searing please click here.
The video below has tips on making crosshatch marks that are sure to impress your guests.