Searing the perfect steak: Haloodiefoodie style

Do you have problems cooking the perfect steak? Are your steaks always overcooked, dry and chewy!

I saw a article by Craig ‘Meathead’ Goldwyn about the afterburner method, which involves searing at super high temperatures (400°C+). Meathead’s Afterburner technique achieved a wonderfully caramelised crust, yet a super moist and juicy ‘pink’ centre. Additionally he only used a simple Charcoal Chimney Starter and a grate!

This technique can be used for steaks with thickness between 1-2cm. Salt your steak prior to searing, this allows the salt to dissolve into the meat improving the taste of the steak. Just before searing your steaks, brush a little oil onto your steaks, this will aid the Caramelisation process. Don’t add any seasoning including pepper, as you risk scorching the spices which will result in a bitter tasting steak.
Half fill the charcoal chimney starter and light the charcoal according to a the usual instructions. When the coal is covered with a white ash, you are ready to cook.
Place your grill grate on top of chimney starter, make sure that the grate sits on top of the chimney starter and there’s little or no risk the grate falling. I usually use my BBQ to house the chimney starter.

Place the steak on the grate directly on top of the chimney. You will be cooking for around 3-4 minutes whilst flipping every 30 seconds to get an even sear. Be careful the flames will rise around the steak, especially during the final parts of the searing process. Once you achieve a dark Caramelised crust remove from the grate and set aside for 2 mins before you eat.
The high temperatures allows the crust to develop at super sonic speed. The internal temperature doesn’t rise as fast, thus allowing a perfectly medium and juicy interior. Finally, I added a little herby garlic butter to complete the indulgence.

See my video demonstration below:


Steaks should be cooked to medium rare/medium. Many people of my cultural background may feel that the meat juices from a medium cooked piece of meat is filled with blood! The red liquid comes from the breakdown of the protein myoglobin which is found in muscle fibres.. it’s certainly not blood, cooked blood would become become congealed and have a dark complexion.
Many people would cook and cook their meat until there is no liquid left and the meat becomes grey, dry and chewy.

Why do you want to spend good money on a steak and then cook all the moisture out of your steaks? We then have the audacity to complain that beef is chewy!!
My advice is to cook your steaks to medium well.. around 65°C and slowly move (up!) to medium at just below 60°C. I cannot emphasise the use of a good quality digital thermometer such as a Thermo-pen from Thermoworks.

I hope you get to enjoy perfectly cooked steaks. Please feel free to forward pics of your amazing steaks and other cooking via our social media channels.

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