Searing Proteins
A good sear is the difference between meat that looks boiled and meat that commands attention. Focus on the transition from raw surface to deep mahogany, and avoid the urge to move the protein until it releases itself from the metal.
Dryness is your greatest ally.
Moisture is the enemy of a proper crust because it creates steam, which prevents browning. Pat your protein with paper towels until the surface is matte, and season only moments before it hits the pan to prevent drawing out internal juices.
- Cast iron or carbon steel skillet
- Heavy-duty stainless steel tongs
- High-smoke-point oil (grapeseed, avocado, or refined coconut)
What goes in.
- 1-2 lbsSteak, pork chop, or thick fish fillet
- 1 tbspHigh-smoke-point oil
- to tasteKosher salt
Don't Force the Flip
The protein will naturally stick to the pan when it first hits the heat. Do not pull. When the crust is fully formed and browned, the meat will naturally release from the surface of the metal.
The method.
Prep the surface
Pat the protein completely dry with paper towels. Season liberally with salt on all sides.
Heat the pan
Place your skillet over medium-high heat. Add oil and wait until it shimmers and begins to wisp smoke. If the oil isn't hot, the meat will steam instead of sear.
Place the protein
Lay the meat into the pan away from you to avoid oil splatter. Press it gently to ensure full contact with the metal.
Monitor the crust
Let the protein sit undisturbed for 3 to 5 minutes. Check a corner; if it lifts easily and looks dark brown, it is ready to flip.
Finish the cook
Sear the other side until browned, then lower the heat if the internal temperature needs to rise further without burning the exterior.
When it doesn't go to plan.
Use a heavy pan that retains heat well; thin aluminum pans will lose their temperature the moment the cold meat touches them.
Don't crowd the pan. If the pieces are touching, they will release moisture and boil in each other's juices.
Let the protein rest for at least five minutes after removing it from the heat to allow the juices to redistribute.
The ones that keep coming up.
Why does my meat stick and tear?
The pan was likely not hot enough, or you attempted to flip the protein before the Maillard reaction had time to build the crust.
Should I use butter during the sear?
Butter burns at high temperatures. Add a knob of butter only in the final minute of cooking, basting the meat with the foaming fat instead of using it as the primary searing medium.
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