How to Properly Sear Meat
A good sear is the difference between meat that tastes like it was steamed and meat that has depth. It is not about sealing in juices; it is about building a foundation of flavor through the Maillard reaction.
Control the temperature and the surface
If the meat is cold from the fridge, it will drop the pan temperature too fast and end up steaming. Let it sit for 20 minutes before you start.
- Heavy-bottomed cast iron or stainless steel skillet
- Kitchen tongs
- Paper towels
- High-smoke point oil like grapeseed or avocado
What goes in.
- 1-inch thicksteak, chop, or chicken breast
- 1 tbspneutral oil with high smoke point
- to tastekosher salt
Don't Force the Flip
When meat sticks to the pan, it is not ready. Wait until the crust forms, at which point the meat will release cleanly from the metal.
The method.
Dry the surface
Use paper towels to remove all surface moisture. Even a thin layer of water will turn into steam and prevent a hard sear.
Heat the pan
Place your skillet over medium-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.
Place the meat
Lay the meat into the pan away from your body to avoid splatter. Press it down lightly with your tongs to ensure even contact.
Develop the crust
Leave the meat alone for 3 to 4 minutes. Watch the edges; you will see the browning creeping up the side of the meat.
Flip and finish
Flip once the meat releases easily. Sear the other side to match the color, then remove to a board to rest before slicing.
Other turns to take.
Basting
In the last minute of searing, drop a knob of butter and a sprig of thyme into the pan and spoon the foaming butter over the meat.
When it doesn't go to plan.
Never crowd the pan. If the pieces touch, they steam rather than sear.
Use stainless steel or cast iron; non-stick coatings usually cannot handle the heat required for a deep sear.
If your pan has built-up bits on the bottom after searing, that is fond; use it to make a pan sauce.
The ones that keep coming up.
Should I oil the pan or the meat?
Oil the pan. Oiling the meat directly often leads to uneven browning and more smoke than necessary.
Why did my meat turn gray?
Your pan was not hot enough, or there was too much moisture on the surface of the meat.
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