temperatures like olive oil or lard. When oil breaks down it causes
smoke and will leave an unpleasant taste to your meat.
The next thing is to make sure the surface of the meat is dry. If you
use a marinade, make sure all the marinade is dripped off the meat
before placing on the grill.
Now that you have a dry piece of meat and a clean grill, you will need
to preheat the grill. If you are using a gas grill you will need to set
both of the grills main burners to high and close the grill cover. You
will want to let the grill get as hot as you can get it. If you know your
grill you will know how long this takes. If you are a beginner about 10-
15 minutes should do it.
If you are using a charcoal grill, you will need to build a two layer fire.
This, as covered in a previous chapter requires that you build a two
layer fire on one side of the grill and a single layer on the other. You
will then sear the meat on one side of the grill and cook it the rest of
the way on the other. Charcoal fires are ideal for searing because you
get a more intense heat. You can tell when the charcoal fire is hot
enough to sear by the hand test. You will not be able to hold your
hand over the searing fire. For the finishing fire you want it at about
medium-high heat (you can hold your hand over it for a count of
The grill is now ready for searing. Have everything you need close by
because you will have to move fast. This is especially true for the gas
grill. The grill has stored up as much heat as it can by now and you
will want to keep as much of that heat inside the grill as possible. You
will now need to lift the lid and get the meat on the grill as fast as you
can and then re-close the lid.
If you are a beginner you are going to turn the meat after one minute.
As you gain experience you can adjust this time so that you get the
perfect browning. Your aim is to get a nice dark brown color to the
meat without lifting the grills lid to check it. When turning the meat
you want to act fast, as before, and position the meat as you turn it so
that it is on a previously unused part of the grill. Sear this side for 1
minute and then open the grill. On a gas grill turn the heat down to
medium-high and finish cooking , on the charcoal grill you will want to
move the meat to the side with the single layer fire to finish. When
you move the meat turn it the opposite way so that you get a criss
cross grilling pattern on the meat.