Mastering the Pan Sear
The goal is contrast: a crisp, dark exterior giving way to a tender, uniform interior. If you move the food too soon, you lose the sear and leave your flavor stuck to the bottom of the pan.
Dryness is your best friend.
Moisture is the enemy of the sear; if the surface of your ingredient is damp, it will steam rather than brown. Pat everything thoroughly with paper towels before it touches the heat.
- Heavy-bottomed stainless steel or cast iron skillet
- Metal tongs
- Thin metal spatula
What goes in.
- 2steak or thick-cut protein, room temperature
- 1 tbsphigh smoke-point oil (grapeseed, avocado, or clarified butter)
- to tastecoarse kosher salt
Don't force the flip
When the proteins are properly seared, they will naturally detach from the pan surface. If you feel resistance when you pull at the meat, it needs another thirty seconds.
The method.
Prepare the ingredient
Salt the protein liberally on all sides ten minutes before cooking. Blot the surface completely dry with a clean cloth or paper towel.
Heat the pan
Place your skillet over high heat. Add the oil and wait until it shimmers and just begins to wisp smoke. If the oil isn't hot enough, the meat will stick.
The initial sear
Lay the protein away from you to avoid oil splatter. Press it gently to ensure full contact. Do not touch it for at least two to three minutes.
Flip and finish
Once the crust is a deep mahogany, flip the piece once. Sear the other side, then reduce heat to medium to finish cooking through to your desired temperature.
Other turns to take.
Basting
In the final two minutes, drop in a knob of butter, a clove of crushed garlic, and a sprig of thyme. Tilt the pan and spoon the foaming butter over the meat.
When it doesn't go to plan.
Never overcrowd the pan; if the pieces are touching, the temperature will drop and the liquid will pool, causing the meat to boil in its own juices.
If using a thick steak, sear the fat cap first by holding it upright with tongs until the fat renders and turns golden.
Let the protein rest on a warm plate for at least five minutes before slicing to allow the fibers to relax.
The ones that keep coming up.
Why is my meat sticking to the pan?
Either your pan wasn't hot enough initially, or you tried to flip it before the crust had fully formed. Patience is the only fix.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and will burn and turn bitter at the high temperatures required for a proper sear. Use refined oils instead.
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