How do you sear?

[Jason]

make sure your steaks come up to room temp while salted, key to a good crust and getting a nice med rare after 3-4 min sear per side with a 1"+ cut, I use cast iron hot as I can get it

[CigarNut]

Originally Posted by Jason

make sure your steaks come up to room temp while salted, key to a good crust and getting a nice med rare after 3-4 min sear per side with a 1"+ cut, I use cast iron hot as I can get it

I also prefer to let my steaks come up to room temp, but I know that alot of people are against this. I think this gives any seasonings/marinades time to soak in...

Just my

[fxpose]

For a supercharged sear I like to use my charcoal chimney starter with a small cast iron grate sitting on top. A quick 30 second sear per side on the ahi is all it needs.

My Lodge cast iron hibachi is perfect for searing steaks too. Superhot and perfect grill marks too.

[timj219]

Originally Posted by Jason

make sure your steaks come up to room temp while salted, key to a good crust and getting a nice med rare after 3-4 min sear per side with a 1"+ cut, I use cast iron hot as I can get it

It helps to blot the steaks with paper towel just before throwing on the fire. Any moisture that collects while the steaks sit out (especially if salted) will diminish the sear.

Pan seared a steak for lunch. I think grilled is a bit better but searing is a lot better than broiled.
Just my first try though.

[68TriShield]

[Aero95]

Originally Posted by 68TriShield

Works great on steaks and lighting cigars at a herf!!

[OLS]

I like the Mallard reaction, too....throw bread in water and they come from nowhere.

[dadof3illinois]

Originally Posted by OLS

I like the Mallard reaction, too....throw bread in water and they come from nowhere.

But it makes them so easy to shoot!!!!!!.......LOL

If you wanted to add a bit of flavor use salt and ground pepper, and use it to coat the top and bottom where you are searing it.