The missing link to the perfect steak and an average one, was in the searing. You see, you don’t just cook a steak, you also sear it– a technique where the steak’s surface is cooked at an extremely high temperature until a caramelised crust forms.

The key was the temperature and the direction from which that heat was coming from.

From that day the two owners of Searsmiths vowed:

No longer shall steakhouse quality steak be confined within the walls of fine establishments that require a booking.
No longer shall our homemade meat be kept on an amateur level.
No longer shall we accept such ludicrous conditions.

 For all those who take their meat seriously, the moment has arrived.

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