Dial In the Sear on Those Steaks!
- 350-400F Roasting temps for vegetables and for longer poultry cooks such as spatch-cocked chicken
- 400-500F Golden brown sear marks on steaks and ideal temps for most fish and poultry, and hamburgers
- 550-650F Darker near black sear marks- This is where most of our championship buddies are cooking their steaks. Primarily steak and tuna temps above 550F.
- 700-850F Black and crunchy sear marks on steaks- for those who like more of a char that lingers on your pallet. Also great for quick searing Tuna and wahoo. Otherwise these temps will overwhelm most other foods and leave a very rare center.
This collage featuring Brett Gallaway of USA Cook Team highlights the delicious range of sear-marks and varying degrees of char on steaks. No photoshop on these pics either!
I’ve been wavering from a super hot and fast seared and charred method back toward golden brown sear marks with less char. This also gives the meat more time on the grill for the magic The Malliard Reaction! I figure I’ve got another 30 years of R&D to do!