Mastering the Pan Sear
A proper pan sear relies on a dry surface, a heavy-bottomed skillet, and the patience to leave the meat undisturbed until it releases itself from the metal. By removing excess moisture and heating the pan until it glows with heat, you create a deep, crusty browning that serves as the foundation for the entire meal.
Dryness is your most important ingredient
If the surface of your protein is wet, it will steam rather than sear. Pat it down with paper towels until the meat is tacky to the touch.
- Cast iron or stainless steel skillet
- Long-handled tongs
- Heavy-duty paper towels
What goes in.
- 2steaks, 1-inch thick, room temperature
- 2 tbsphigh-smoke point oil, such as grapeseed or avocado
- 1 tspkosher salt
- 2 tbspunsalted butter
- 2garlic cloves, smashed
Checking the heat
Before adding oil, heat the pan until a droplet of water dances and skitters across the surface before vanishing; this indicates the pan is ready to form a crust.
The method.
Prep the meat
Pat the steaks bone-dry. Season liberally with salt on all sides, ensuring the edges are coated.
Heat the pan
Place the skillet over high heat. Add the oil and wait for it to shimmer and just barely begin to smoke.
Establish the sear
Lay the steaks into the pan away from your body. Do not move them for at least 3 minutes. The crust is formed only when the meat releases from the pan on its own.
Flip and finish
Flip once a dark, mahogany crust has formed. Drop in the butter and garlic, tilting the pan to baste the meat with the foaming liquid for the final minute of cooking.
Rest
Remove the steaks to a board and let them rest for at least 5 minutes before slicing to allow the juices to settle.
Other turns to take.
Aromatic Sear
Add two sprigs of fresh rosemary or thyme during the basting phase to infuse the butter.
Crusted Finish
Press the surface of the meat into cracked black pepper or coriander seeds before searing for added texture.
When it doesn't go to plan.
Use a stainless steel or cast iron pan; non-stick coatings cannot handle the heat required for a deep sear.
Crowding the pan drops the temperature; sear one or two pieces at a time to keep the oil hot.
Always place the meat in the pan by laying it down away from you to avoid oil splatters.
The ones that keep coming up.
Why does my meat stick to the pan?
Sticking is a sign that the sear is incomplete. If the meat resists when you try to lift it, the proteins haven't finished browning; give it another 30 seconds.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and will burn and turn bitter at the high temperatures required for a proper sear. Stick to oils that can handle intense heat.
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