When cooking or grilling steak you should sear the steak first and then finish cooking or grilling the steak at a lower temperature.
Searing the steak first before grilling or cooking the steak allows for the formation of a beautiful crust and more evenly cooked steak.
You can also use the reverse sear method when cooking or grilling steak which is done by cooking the steak at a low temperature until the steak reaches the desired internal doneness.
Then you sear the steak at the end of cooking or grilling the steak.
The best grilling temperature range for searing of steak is between 300 F to 500 F and the grill grates to should be hot enough to create sear marks on the steak which ranges from a temperature of 500 F to 550 F.
The rule of 3 for grilling steaks is that you cook each side of the steak on the grill for 3 minutes over direct heat.
Then you flip and cook each side for 3 minutes again over indirect heat.
Cooking steaks or grilling steaks using the rule of 3 helps you achieve a well done sear on the exterior of the steak and also maintain a juicy, medium rare interior of the steak.
The steps for grilling steaks using the rule of 3 include.
Sear the steak on high heat on the grill for 3 minutes on each side which develops a crust.
Then move the steak to a cooler area of your grill "away from flames", and then continue to cook the steak for another 3 minutes again per side of the steak, which cooks the interior of the steak evenly.
Then after you grill the steak and it's cooked, you should allow the steak to rest for 3 minutes before you slice into the steak to allow the steaks juices to redistribute.
If grilling thicker steaks, you may have to adjust the indirect grilling time to reach the desired doneness of the steak.
And if you prefer a more well done steak, you can also increase the total grilling time of the steaks.
And for leaner cuts of steaks such as a filet steak, you should avoid cooking or grilling the steak beyond medium rare doneness.