The Armoury Difference: Grill Marks or Armoury Crusty Sear

bobo The
15 minutes ago
3 min read

One of the key differences between Armoury and many other casual and premium casual steakhouses is our obsession with the Crusty Sear of our steaks.

We believe the crust is where flavor begins—it’s the perfect counterpoint of texture and taste against the tender, savory interior. A truly superior crust is not just a sear; it is a deeply flavored, structural layer that locks in the juices and creates the signature aroma of a world-class steak.

This flavor richness comes from the Maillard reaction, the complex chemical process where amino acids and sugars react under high heat. Our use of a specially seasoned, hyper-heated griddle is calibrated to maximize this reaction, creating the hundreds of new flavor compounds that deliver that distinctive, savory umami and perfect crunchy texture that defines an Armoury steak.

Why We Focus on the Crust

For years, the gold standard for steak crust has been the high-heat infrared broiler used in modern, high-end American steakhouses. This technology achieves the Maillard reaction almost instantly, creating an incredibly rich, dark, and flavorful crust that few other methods can replicate.

At Armoury, we were excited to recreate this superior experience at a more accessible and affordable price point for the everyday steak lover. We realized that while an infrared broiler wasn't feasible for our premium casual model, a refined technique could achieve a comparable, perhaps even more flavorful, result.

Our Solution: The Seasoned, High-Heat Griddle

We achieve our signature crust through two key innovations:

Our Signature Seasoning Blend: We developed a proprietary seasoning, applied generously just before cooking, that enhances the Maillard reaction. This blend is calibrated to create a complex, savory, and slightly smoky flavor profile that becomes part of the crust itself, not just a topping.
The Hyper-Heated Griddle Technique: Instead of relying on oven heat, we use a specially prepared, high-temperature griddle surface. This method provides the maximum, consistent surface-level heat transfer necessary to instantly create a thick, crunchy crust that encapsulates the steak, just like a high-end broiler would.

This focused approach allows us to deliver the richness and textural excellence of a premium steakhouse crust—a perfect, crunchy, salt-and-savory layer—while keeping our focus on premium, yet affordable, cuts like our prized Japanese Wagyu. It’s the no-frills, premium difference you can taste in every bite.

This combines the best elements of our previous discussion into a focused, powerful statement that addresses both the premium quality of the Wagyu crust and the practical constraints of thinner cuts.

🥩 The Ultimate Crust: Why Wagyu Wins and Thickness Matters

At Armoury, the Crusty Sear is a foundational element of our premium casual experience. We engineer our hyper-heated griddle and signature seasoning blend to maximize the Maillard reaction, creating the deep, savory umami and perfect crunch that defines a world-class steak.

The Wagyu Advantage

The undisputed champion of the crust is our Japanese Wagyu Ribeye. Its high, fine marbling provides the perfect mix of rendered fats, amino acids, and sugars. This richness accelerates the Maillard reaction, resulting in a crust that is not only crispy and deep in flavor but also supremely tender and seamlessly integrated with the meat—a truly superior experience.

The Solo Cut Limitation: Partial Crust

We prioritize serving generous 500g cuts because their thickness allows the steak to endure the high-heat needed for a full, uniform crust across the entire surface without overcooking the interior.

However, when preparing thinner 'Solo' cuts (200g and 250g), this balance becomes a precise challenge. The extreme heat required for a deep sear penetrates thinner meat too quickly. To ensure the interior remains juicy and cooked to your desired doneness, we focus on achieving a high-impact, partial crust. This ensures you still get our distinctive flavor and crunch, prioritizing the perfect temperature inside the cut.

BIG CUTS, 500gm and above

Tomahawk: ⭐⭐⭐⭐⭐

A5 Japan Wagyu Ribeye: ⭐⭐⭐⭐⭐

MB6/7 Australia Wagyu Ribeye: ⭐⭐⭐⭐

Australia Black Angus Ribeye: ⭐⭐⭐

Grainfed Ribeye: ⭐⭐⭐

Solo Cuts (Partial Crust)

Australia Black Angus Ribeye, 250g: ⭐⭐

Grainfed Ribeye, 250g: ⭐⭐

Black Angus Striploin, 200g: ⭐

The Ultimate Crust - Tomahawk: ⭐⭐⭐⭐⭐