How to Make Perfectly Seared Steaks

A good sear is essential for a tasty steak, releasing sugars that are then caramelized on its surface. Follow these five, simple steps, and your steaks are guaranteed to have big "meaty" flavor.

__1.__ Ask the butcher to cut thicker steaks (1½-inches). Thin steaks are too easy to overcook, while thick steaks get a better sear on the outside without overcooking.

__2.__ Let your steaks come to room temperature before grilling.

__3.__ Trim any excess fat from them. Rib-eyes have interior fat that, as it melts, will keep the steak moist — but you should trim the external fat to ⅛-inch thick or it could melt into the flames, causing flare-ups and charred steaks.

__4.__ Blot the steaks dry to remove any moisture from the packaging (although quality steaks shouldn't really have any). Excess moisture prevents a good sear and that prevents flavor.

5. Finally, use tongs or a spatula to turn steaks, not a fork. Piercing leaves holes that cause flavorful juices to run out, and you want to keep as much juicy flavor as possible!