The Common Pantry Ingredient You Should Coat Steaks With For The Best Sear

When you're having a cookout, there's nothing better than a thick, juicy steak with a perfectly seared crust. But what if you can't get that sear, no matter what you try? That's when you may wish to reach for a common pantry ingredient to coat your steak for a perfect sear. No, it's not the pepper shaker. We're talking about cornstarch, which could be just the key to helping you achieve a crispy steak sear. 

It works by helping to keep the surface of the meat dry and absorbing moisture that would otherwise get in the way of the Maillard reaction. The Maillard reaction occurs when sugars and amino acids in food react to high temperatures and create the browning that gives a steak that perfect sear. By removing water from the surface of the steak, cornstarch can get hot enough for the reaction to take place, resulting in the crispy, brown, flavorful crust that you've been looking for.

Using cornstarch to sear your steaks is simple. It works whether you're using a cut of expensive Japanese wagyu beef or cheaper but still expensive-tasting steaks from the grocery store. Just dry the protein and sprinkle on a light coating of cornstarch before you put it on the grill. Remember that this drying step is key. If you put cornstarch on a wet steak, the starch will absorb all that water instead and get in the way of cooking. As long as you take an extra minute to dry the cut, the cornstarch can give your steaks the delicious sear of your dreams.

If you're working with a standard steak, you only need to apply the cornstarch to either side. If you're working with a very thick cut, like ribeye for example, coat the edges, as well. You want that perfect sear to be even, after all. While you're at it, take care to coat your steak evenly to achieve that crispy texture you're after.

You don't have to use cornstarch solo, either. Mix it with different spices and seasonings to give your steak some extra flavor. Salt, for example, not only adds flavor but is the secret to cooking a juicy steak and it's far from the only seasoning at your disposal. Anything you would ordinarily put on your steaks can work with cornstarch. Experiment with things like thyme, rosemary, oregano, or garlic or onion powder.

Finally, when using cornstarch, remember to use a thin layer only. Applying too thick a layer is a big steak cooking mistake, as it can easily make the surface of your steak gummy. This is because the cornstarch forms a sort of gel when combined with heat and water. At high temperatures, that gel "cooks off" and degrades, leaving the surface of the meat browned and crispy. Too much cornstarch, however, just stays there and results in a gummy steak.