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