How to Sear Meat
A proper sear is the difference between a steak that looks steamed and one that commands attention. You are not looking for color; you are looking for a complex, crusty foundation that develops only when the surface moisture evaporates completely.
Dryness is your greatest ally.
Moisture is the enemy of the Maillard reaction. If the meat is wet, it will steam rather than sear.
- Cast iron or carbon steel skillet
- Heavy-duty tongs
- Paper towels
- High smoke-point oil (grapeseed, avocado, or canola)
What goes in.
- 1 to 2 lbMeat, cut at least 1-inch thick
- 1 tbspHigh smoke-point oil
- to tasteKosher salt
The Release Rule
The meat will naturally release from the pan once the crust is fully formed. If you have to fight the meat to turn it, you are tearing away the sear; walk away and wait another minute.
The method.
Surface preparation
Pat the meat dry with paper towels until the surface is tacky to the touch. Season heavily with salt just before it hits the pan.
Heat the pan
Place your pan over medium-high heat. Add the oil and wait until it shimmers and just begins to wisp smoke. If the pan isn't hot enough, the meat will grey rather than brown.
Lay and leave
Lay the meat into the pan away from you to avoid splatter. Do not move it. Let it sit undisturbed for 3 to 5 minutes depending on the thickness.
The flip
Check for a dark mahogany crust. Use your tongs to test the release; if it lifts easily, flip. Brown the second side, then pull it off the heat once it reaches your desired internal temperature.
Other turns to take.
Pan-Basting
In the final two minutes, drop a knob of butter, a clove of smashed garlic, and a sprig of thyme into the pan. Tilt the pan and spoon the foaming butter over the meat.
When it doesn't go to plan.
Bring meat to room temperature for 30 minutes before cooking to ensure even browning.
Do not crowd the pan; if the pieces are too close, the pan temperature will drop and the meat will boil in its own juices.
Use a thermometer rather than timing the cook, as thickness varies between cuts.
The ones that keep coming up.
Should I use olive oil?
Extra virgin olive oil has a low smoke point and will burn and turn bitter at searing temperatures. Stick to oils that can handle high heat.
Why is my meat grey in the middle?
This happens if the pan isn't hot enough or if the meat was too cold when you started. It requires longer cook time, which drives the heat through the center before the outside can brown.
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