How to Properly Sear Meat
A good sear is the difference between a steak that tastes like steamed grey matter and one with depth. It is about patience and surface moisture control, not just turning up the dial on your burner.
Dryness is your best friend.
If the meat is wet, it will steam instead of brown. Pat it thoroughly with paper towels until the surface is tacky to the touch.
- Cast iron or stainless steel skillet
- Heavy-duty tongs
- Paper towels
- High-smoke point oil
What goes in.
- 1 lbsteak, chop, or chicken breast
- 1 tbsphigh-smoke point oil (grapeseed, avocado, or canola)
- 1 tspkosher salt
Evaporation precedes browning
Water boils at 212°F, but browning happens above 300°F. You must evaporate the surface moisture before the meat can begin to crust.
The method.
Temper the meat
Take the meat out of the refrigerator 30 minutes before cooking to ensure an even cook.
Remove moisture
Pat the meat completely dry with paper towels. Season generously with salt immediately before placing it in the pan.
Heat the pan
Place the skillet over medium-high heat. Add oil and wait until it shimmers and begins to wisp smoke.
The first sear
Lay the meat into the pan away from you to avoid splashes. Do not move it. Let it sear undisturbed until it releases from the pan naturally, usually 3 to 4 minutes.
Flip and finish
Flip once. Cook until the desired internal temperature is reached. Use an instant-read thermometer if you aren't sure.
Other turns to take.
Butter Basting
Add a tablespoon of cold butter, a clove of smashed garlic, and a sprig of thyme during the last minute of searing, spooning the melted fat over the meat.
Reverse Sear
Bake meat at a low temp until it reaches 10 degrees below your target, then sear in a ripping hot pan for 60 seconds per side.
When it doesn't go to plan.
Use a heavy pan that retains heat well; thin pans will drop in temperature the moment the meat touches them.
Don't overcrowd the pan, or the temperature will plummet and the meat will stew in its own juices.
If the pan starts smoking excessively, your heat is likely too high; turn it down slightly to avoid burning the fats before the crust sets.
The ones that keep coming up.
Why does my meat stick to the pan?
The meat isn't ready to flip yet. It will naturally release from the pan once a sufficient crust has formed.
Do I need to oil the meat or the pan?
Oil the pan. It ensures even coverage and prevents the meat from sitting in cold oil pockets.
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