Mastering the Pan Sear
A proper sear is about timing and surface moisture control rather than fancy equipment. Once you stop checking the underside of your protein, the heat does the work for you.
Dryness is your best friend.
Moisture creates steam, and steam prevents a crust. Pat your protein dry with paper towels until they come away clean, then salt it immediately before hitting the pan.
- Cast iron or stainless steel skillet
- Long-handled tongs
- Instant-read thermometer
What goes in.
- 2thick-cut ribeye steaks or chicken breast fillets
- 2 tbsphigh-smoke point oil, such as grapeseed or avocado
- 1 tspkosher salt
- 2 tbspunsalted butter (optional, for finishing)
The Release Point
The protein will naturally stick when it first hits the pan. Do not force it; it will release from the metal on its own once a crust has fully formed.
The method.
Temper the protein
Take your protein out of the refrigerator 20 minutes before cooking so the center isn't ice-cold.
Heat the pan
Place the skillet over medium-high heat until the oil begins to shimmer, but before it reaches a smoking point.
Sear the first side
Place the protein in the pan away from you to avoid oil splatter. Leave it entirely untouched for at least 3 minutes.
Check the crust
Gently nudge the edge; if it sticks, give it another 30 seconds. Once it releases easily and shows a deep mahogany color, flip it.
Finish and rest
Lower the heat, add butter if desired, and baste until the internal temperature meets your preference. Rest for at least 5 minutes before slicing.
Other turns to take.
Aromatic Sear
Add crushed garlic cloves and fresh thyme to the pan during the final two minutes of cooking, spooning the foaming butter over the protein.
When it doesn't go to plan.
Crowding the pan drops the temperature; cook in batches if your pan is smaller than your portion sizes.
Use a splatter screen if you are sensitive to oil droplets, but avoid covering the pan with a lid, as this traps steam.
If the sear is darkening too quickly but the center remains raw, finish it in a 350-degree oven.
The ones that keep coming up.
Why does my pan smoke so much?
You are likely using an oil with a low smoke point, like extra virgin olive oil. Switch to refined oils for high-heat searing.
How do I know when it is done?
Ignore the clock and use an instant-read thermometer. Pull the protein when it is 5 degrees below your target temperature.
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