Mastering the Sear: How to Build Crust on Protein
A dull, grey piece of meat is the result of a crowded pan or a cold surface. When you commit to the sear, you are trading raw, soft edges for texture that provides the foundation for the rest of your cooking.
Dryness is your best friend.
Moisture creates steam; steam prevents browning. Use paper towels to pat your protein until it is bone-dry before it ever touches oil.
- Heavy-gauge stainless steel or cast iron skillet
- Tongs
- Paper towels
- High smoke point oil (grapeseed, avocado, or canola)
What goes in.
- 1 lbprotein of choice (steak, chicken breast, or firm fish)
- 2 tbspneutral oil with a high smoke point
- 1 tspcoarse kosher salt
The Water Drop Test
Drop a tiny bead of water into your empty pan. If it skitters across the surface like a marble, the metal is hot enough to add the oil and the protein.
The method.
Prep the surface
Pat your protein dry with paper towels. Season liberally with salt just before it hits the pan; if you salt too early, the salt will draw moisture back to the surface.
Heat the vessel
Place your pan over medium-high heat. Add the oil and wait until it ripples and just barely begins to whisper smoke.
Lay it away from you
Gently place the protein into the pan, laying it down away from your body to prevent hot oil splatter.
Leave it alone
Do not touch the protein for at least three minutes. The meat will naturally release from the pan once a crust has formed. If it sticks, it isn't ready to turn.
Check the sear
Use your tongs to lift an edge. You are looking for a deep, mahogany brown color, not light tan.
Other turns to take.
Butter Basting
Once the sear is achieved on both sides, drop in a knob of butter, a smashed clove of garlic, and a sprig of thyme, then tilt the pan and spoon the foaming butter over the protein.
When it doesn't go to plan.
Never crowd the pan. If the pieces are too close, the temperature drops and you end up boiling the meat in its own juices.
Use a heavy pan. Thin pans lose heat the moment you add a cold protein.
Let the meat come to room temperature for 15-20 minutes before searing to ensure the center isn't ice cold when the crust is finished.
The ones that keep coming up.
Why does my meat stick to the pan?
You either moved it before the crust had fully formed, or the pan wasn't hot enough when you started.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and will burn and turn bitter at the temperatures required for a proper sear. Stick to refined oils.
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