Searing vs. Grilling?

Question

I'm looking to buy a gas grill. I'm interested in one of two models. One has a Searing element. The other is just a straight-ahead grill. Is "Searing" something that I won't be able to do without once I try it? Or is it just one of those cool things to have that is fun to use at first, but then goes without being used down the road?

Answer 1

First let me say,.First, if you like your steak more than medium you shouldn’t try searing your steaks. You’ll end up with a charred piece of dry beef.By definition, searing is to cook something hot and fast to brown the surface and to seal in the juices. Yet many of the leading cooking experts agree that searing does not seal in juices. Frankly the idea that you can somehow melt the surface of the meat into a material that holds in all the juices seems a little strange to me. But whether you believe searing seals in juices or not, a great cut of meat needs hot, dry heat to caramelize or brown the surface to give it that great flavor. If searing seals in moisture all the better.
I say grilling is better, you can sear in the house!!

Answer 2

First off, I didn't know that there was a grill out there that had a searing method. I will tell you this. I used to work for a restaurant that offered "grilled" or "seared" sourdough bread, and most of my clientele ordered "seared" bread. The reason being is because it was buttered on both sides and grilled bread was not. When I ordered a sandwich, I would ask that my bread be "seared". So the answer to your question just might be to get the "seared" element. You absolutely can live without a "seared" element, however it would be up to your own personal preference. Good luck to you.

Answer 3

Generally you want to sear the meat, then finish by grilling. Searing seals the pores and so seals in the juices. Most grills can accomplish this by either turning up the heat (gas) or lowering the grill closer to the heat (gas & charcoal). Then you back off the heat or raise the grill to finish cooking after you've seared.

Answer 4

The nice thing about grills is the simplier the better, in my opinion. The only reasons to sear the meat is before grilling you're essentially browning the outer layer of meat to keep in the juices for longer cooking. Or you're just searing the meat for a rare quality. You can always do this in a pan on your stove before grilling if you wanted to. Simple is better, my grill is charcoal all the way!

Answer 5

You can certainly sear meat without a special element. All you need to do is cook meat at high temperature (like broiling) for a short period of time, then turn down the temperature to complete the cooking. It's a good way to grill meat and fish to seal in the juices and make it delicious!

Answer 6

Searing seals in all the juices which makes for a better cut of meat. I sear the meat frist then grill on a low heat to better hold the flavor in.

Answer 7

I think having a searing element would be very handy, and something that one you started you wouldn't be able to stop.

Think about the different things that you could do other than searing on it. You should stirfry your veggies right there to go with your steaks, you could use it to keep your sauces warm, and so on.

I say go for the searing/grilling, I think it has lots of potenial.

Answer 8

the only thing that searing is , its really high heat that cooks a piece of meat at a rare temperature. You can't cook meat with it without burning it. My suggestion get a grill with the stove tops on the side so you can do other things with it while grilling.

Answer 9

Searing meat will give the meat more flavor. You can still grill the meat over indirect heat after searing.

Answer 10

The searing grid is best for delicate foods such as fish and shell fish that you may not want to exspose to open flames... I have both on the webber out door kitchen range that I have and I use it alot... if you can get one with a combo get it,if not, you can get the same effects with a piece of heavy duty foil on your grill.