Mastering the Sear
A proper sear is the difference between meat that sits gray and uninspired on the plate and meat that carries a deep, complex crust. It is a game of temperature management and surface moisture control.
Control the moisture, control the crust.
If the surface of the meat is wet, it will steam rather than sear. Pat your protein thoroughly with paper towels until it feels tacky to the touch.
- Heavy-bottomed cast iron or stainless steel skillet
- Long-handled tongs
- Paper towels
What goes in.
- 1Steak or thick-cut protein (at least 1 inch thick)
- 1 tbspHigh-smoke point oil (grapeseed, avocado, or canola)
- to tasteKosher salt
The weight of the meat
Once the meat hits the pan, do not move it. It will naturally release from the pan once the crust has fully developed; if it sticks, you are pulling too soon.
The method.
Temper the protein
Take the meat out of the refrigerator 30 minutes before cooking to ensure the center isn't ice-cold.
Dry and season
Pat every surface dry with paper towels. Season liberally with salt right before the meat hits the pan.
Heat the pan
Place your skillet over medium-high heat. Add the oil and wait until it shimmers and just begins to wisp smoke.
The initial sear
Lay the meat into the pan away from you to avoid splatter. Let it sit undisturbed for 3–4 minutes until a deep brown crust forms.
Flip and finish
Flip the protein and sear the other side. Use tongs to sear the edges if there is a fat cap.
When it doesn't go to plan.
Use a pan that fits your protein comfortably; crowding the pan drops the temperature and leads to steaming.
If the pan starts to smoke excessively, turn the heat down slightly rather than moving the pan off the burner.
Let the meat rest for at least five minutes after searing to allow the juices to redistribute.
The ones that keep coming up.
Why does my meat turn gray instead of brown?
The pan was not hot enough, or the meat was too wet when it hit the oil.
Can I use olive oil to sear?
Extra virgin olive oil has a low smoke point and will burn and turn bitter before the crust develops. Stick to oils with high smoke points.