Grilling on an Infrared Sear Zone

Outdoor searing stations cook food 50% faster and are used to sear, brown, and caramelize food products. These stations can heat up in a few minutes and can hit temperatures up to 1500 degrees!  The best chefs in the world know that the best way to prepare a juicy delicious steak is to sear the outside and lock in the juices to keep the moisture inside.  Throw a steak on the infrared burner for about 2 minutes on each side, you have the perfect rare steak. Move the steak over onto medium heat for 2 more minutes one each side, and you have the perfect medium steak. A well done steak will take about 12 minutes.  

There are a few things you should know about searing stations or infrared sear zones. First, searing is not for steaks only. This type of cooking can benefit pork, chicken, and even fish. Getting those grill marks on a nice piece of chicken can get your appetite going. With any type of food you use, meats should be seared at a high temperature and then moved to a lower temperature to finish cooking.

Also, if you’re going to sear, you cannot be timid. The idea is to lock in those juices. So flipping the meat before it’s ready can cause the meat to dry out in the final cooking stage. For example, chicken will release from the grill when it’s ready to be flipped, so if you’re leaving chicken pieces on the grill you’re flipping too early. Other meats will need to stay on until a dark brown, not always black. Thirdly, sear stations are easy to clean up, just turn it up high and watch the food particles and residues quickly disappear.   

This cooking method may take you a few times to get right, but once you get it down you won’t want to go back.