Mastering the Pan Sear
The difference between grey, steamed meat and a properly seared piece lies in the contact point. Focus on removing surface moisture and choosing an oil with a high smoke point to ensure the pan does the work for you.
Control the moisture, control the crust.
If the surface of your steak or chop is wet, you are steaming, not searing. Use paper towels to pat the meat dry until they come away clean.
- Cast iron or stainless steel skillet
- Tongs
- Paper towels
- High-smoke point oil (grapeseed, avocado, or canola)
What goes in.
- 1.5 lbprotein of choice (steak, thick-cut pork, or skin-on chicken)
- 2 tbspneutral oil with high smoke point
- To tastecoarse kosher salt
- 1 tbspunsalted butter (optional, for basting)
Trust the crust
Never force the meat off the pan. If it sticks, it isn't ready. The surface will naturally lift away from the metal once the browning is complete.
The method.
Dry and season
Pat the protein thoroughly with paper towels. Season liberally with salt right before it hits the pan to prevent drawing out too much moisture.
Heat the oil
Place your skillet over medium-high heat. Add the oil and wait until it shimmers and begins to wisp smoke. This is the temperature threshold for browning.
Lay away from you
Place the meat into the pan moving away from your body to prevent hot oil splatter. Do not move it once it lands.
Sear to release
Let the protein sit undisturbed for 3 to 5 minutes. Peek at the edge; if it moves freely and shows a deep mahogany color, flip it.
Finish and rest
Reduce heat to medium. Add butter if using, and spoon the melted fat over the meat for the final minute. Remove from heat and let it rest on a board for at least 5 minutes before slicing.
Other turns to take.
Aromatic Sear
Add two smashed garlic cloves and a sprig of rosemary to the butter during the final minute of cooking.
Hard Sear
For thinner cuts, use a screaming hot pan and sear for 90 seconds per side for maximum color with a rare center.
When it doesn't go to plan.
Crowding the pan drops the temperature; sear in batches if you are cooking for more than two.
If your pan starts to smoke excessively, pull it off the heat for a few seconds rather than turning it down.
Always place the meat on a rack to rest so the bottom doesn't get soggy from its own juices.
The ones that keep coming up.
Why is my meat sticking to the pan?
You likely tried to flip it too early or the pan wasn't hot enough. The proteins need to caramelize to release from the metal.
Can I use olive oil?
Only if it is a refined light olive oil. Extra virgin olive oil has a low smoke point and will burn and turn bitter before you get a good sear.