- 1). Ignite the grill and turn on the searing burner or the infrared unit, if the grill is equipped with infrared.
- 2). Turn the heat on the searing unit or infrared burner to High.
- 3). Close the grill lid and allow the appliance to heat at least 10 minutes. Searing temperatures need to be in the 450- to 500-degree Fahrenheit range.
- 4). Baste steaks or chops with a light coat of high-temperature oil, such as canola, and add seasonings to taste (coarse sea salt and cracked peppercorns make a great, easy seasoning).
- 5). Place the meat on the searing unit, close the grill and cook 1 minute.
- 6). Turn the meat over and cook an additional minute over high heat.
- 7). Remove meat from the grill and place in an aluminum pan.
- 8). Set the aluminum pan on the grill's warming rack or to one side of the grill where a burner is not in use.
- 9). Close the grill and let the meat finish cooking over indirect heat, about 5 minutes for medium-rare steaks.
- 10
Use a meat thermometer to measure the internal temperature of the steaks. A medium-rare steak will read about 145 degrees Fahrenheit at the thickest portion.
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