Achieve Restaurant-Quality Char on Steak with an Electric Grill

Updated at: 25/12/2024

The irresistible allure of a perfectly seared steak, boasting a deeply caramelized crust and a juicy, tender interior, is often associated with the expertise of a high-end restaurant. But what if we told you that achieving this coveted restaurant-quality char is entirely within your reach, even with the humble electric grill? Forget the limitations you may have associated with electric grilling; modern appliances offer surprising power and precision, capable of delivering stunning results. The key lies in understanding the right techniques and utilizing the unique capabilities of your electric grill.

This misconception that only gas or charcoal grills can produce restaurant-worthy char is about to be shattered. In this guide, we'll walk you through a simple yet effective step-by-step process, revealing the secrets to mastering the art of steak grilling on an electric surface, ensuring your next meal is a culinary masterpiece. Prepare to elevate your grilling game and impress your guests with steaks that rival the best steakhouses.

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Always ensure your electric grill is placed on a stable, heat-resistant surface, away from flammable materials. Never leave the grill unattended while in use.
  • Use caution when handling hot grill surfaces and cooking utensils. Use heat-resistant gloves to protect your hands from burns.
  • Never attempt to use water or other liquids to extinguish a grease fire on the electric grill. Turn off the power and cover the flames with a lid or baking soda.

Step-by-Step Instructions

  1. Prepare the Steak

    • Mix 1 tablespoon of salt and 1 teaspoon of cornstarch. Rub this mixture all over the steak.
    • Pat the steak dry with paper towels to remove excess moisture.
    • Place the steak on a wire rack over a pan and freeze for 30 minutes.
    Place the steak on a wire rack over a pan and freeze for 30 minutes.Place the steak on a wire rack over a pan and freeze for 30 minutes.Place the steak on a wire rack over a pan and freeze for 30 minutes.
    Prepare the Steak

  2. Season and Pre-Cook

    • Season the steak with cracked black pepper and red pepper flakes.
    • Grill the steak indirectly at 250°F for about 20-30 minutes, until it reaches an internal temperature of 140°F (medium).
    Grill the steak indirectly at 250°F for about 20-30 minutes, until it reaches an internal temperature of 140°F (medium).Grill the steak indirectly at 250°F for about 20-30 minutes, until it reaches an internal temperature of 140°F (medium).
    Season and Pre-Cook

  3. Sear the Steak

    • Sear the steak in a smoking hot cast iron skillet for 1-2 minutes per side.
    • Add butter, fresh thyme, and garlic to the skillet; baste the steak with the melted butter mixture for a couple of minutes.
    Add butter, fresh thyme, and garlic to the skillet; baste the steak with the melted butter mixture for a couple of minutes.Add butter, fresh thyme, and garlic to the skillet; baste the steak with the melted butter mixture for a couple of minutes.
    Sear the Steak

  4. Rest and Serve

    • Rest the steak in foil for 10 minutes before slicing and serving.
    Rest the steak in foil for 10 minutes before slicing and serving.
    Rest and Serve

Read more: Deep Clean Your Weber Q 2400 Electric Grill: A Comprehensive Guide

Tips

  • Freezing the steak before grilling helps to create a better sear.
  • The cornstarch helps to draw out moisture, resulting in a better sear.
  • Use a very hot cast iron skillet for searing to achieve maximum char.

Common Mistakes to Avoid

1. Overcrowding the Grill

Reason: Too much steak on the grill at once lowers the temperature, leading to steaming instead of searing.
Solution: Cook steaks in batches, ensuring adequate space between each for even heat distribution.

2. Not Preheating the Grill Properly

Reason: A cold grill won't sear the steak effectively, resulting in a lack of char and uneven cooking.
Solution: Preheat your electric grill to high heat for at least 10-15 minutes before placing the steaks on the grates.

3. Using the Wrong Oil or Too Much of It

Reason: Low smoke point oils will burn before achieving a good sear, while excessive oil creates flare-ups and a greasy steak.
Solution: Use a high-smoke-point oil like avocado or grapeseed oil and apply a thin, even layer to the steaks and grill grates.

FAQs

Can I achieve a good sear on an electric grill without a cast iron or stainless steel grilling plate?
While cast iron and stainless steel plates retain heat better and contribute to a better sear, you can still get a decent char on an electric grill with its standard grilling surface. The key is to preheat the grill to its highest setting for at least 15-20 minutes, ensuring the grates are very hot. Pat your steak very dry before grilling and avoid moving it too often during the sear. The sear might not be quite as deep or dark, but you can still achieve good results with proper technique.