Why high heat works best for steaks
When grilling, high temperatures produce a stunning, uniform sear. The Maillard reaction, which is responsible for the appealing browning on steak as it cooks, begins at around 300 degrees Fahrenheit, and you can certainly cook a steak safely at 350 degrees. However, this takes longer, and those attractive grill marks are best achieved at higher temperatures.
Brad Wise, chef-owner of Trust Restaurant Group and an expert in live fire cooking, recommends grilling at temperatures between 450 and 500 degrees Fahrenheit to enhance the steak's flavors and caramelize its surface. But before you place the steak on the grill, there's an important step to take. He advises, "Ensure your grill grates are hot and clean—use a wire brush to give them a thorough cleaning before adding your steak." If you don’t have a wire brush, a simple and effective alternative is to use half an onion on the end of a long grilling fork. Regardless of the method, it’s essential to clean the grates. Any debris can hinder air circulation, resulting in less-than-ideal cooking conditions.
When you're ready to grill the steak, check the temperature of the grates and make any necessary adjustments. The most accurate way to measure this is with a device like the Etekcity infrared thermometer. Using this tool, along with a proper cleaning of your grill beforehand, will ensure that your steak's flavor and texture are at their best, no matter how you prefer it cooked.
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