Mastering the Sear: How to Brown Meat
The difference between grey, steamed meat and a piece with a developed crust is often just a few minutes of patience. If the pan isn't hot enough or if the meat is crowded, you end up boiling the protein in its own juices rather than searing it.
Dryness is your best friend.
Moisture is the enemy of a hard sear. Pat your meat thoroughly with paper towels until it feels tacky, not damp.
- Heavy-bottomed stainless steel or cast iron skillet
- Tongs
- Paper towels
- High-smoke point oil (grapeseed, canola, or avocado)
What goes in.
- 1-2 lbBeef, pork, or poultry, cut into pieces or whole steaks
- 2 tbspHigh-smoke point oil
- to tasteKosher salt
Don't touch the meat
Once the meat hits the pan, leave it alone. The sear is only achieved when the meat releases itself from the metal; if it is still sticking, it is not yet browned.
The method.
Dry the protein
Place the meat on a wire rack or cutting board and pat every surface with paper towels. If it is wet, it will steam instead of searing.
Season
Apply salt just before the meat hits the pan. Salting too early draws out moisture, which you want to keep inside the meat, not on the surface.
Heat the pan
Place your skillet over medium-high heat. Add oil and wait until it shimmers and begins to show wisps of smoke. This is the signal that the pan is ready.
Sear in batches
Place the meat in the pan, ensuring there is at least an inch of space between pieces. If the pan is crowded, the temperature will drop and the meat will release juices.
Monitor the crust
Wait for the meat to develop a deep brown color. Check a corner; if it lifts easily from the pan, it is ready to flip. If it resists, give it another 30 seconds.
Other turns to take.
Deglazing
After removing the browned meat, pour a splash of stock or wine into the hot pan to scrape up the browned bits, known as fond, which serves as the start of a pan sauce.
When it doesn't go to plan.
Use a heavy pan to maintain consistent heat when the cold meat hits the surface.
Avoid olive oil or butter for initial searing, as they burn at the temperatures needed for a deep crust.
If searing large roasts, sear one side at a time until the entire exterior is uniformly dark.
The ones that keep coming up.
Why is my meat grey?
The pan was not hot enough, the meat was wet, or there was too much meat in the pan at once, causing it to steam.
Should I oil the pan or the meat?
Oil the pan. It ensures even coverage and prevents hot spots.
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