如何正确煎肉
Proper sear isn't about cooking the meat through — it's about building flavor on the outside before you finish it elsewhere (or not). This takes maybe five minutes total and changes everything about how the dish tastes. 恰到好处的煎制并不是要把肉煎熟，而是为了在后续烹饪（或不后续烹饪）前，在肉的外部产生风味。这总共可能只需要五分钟，却能彻底改变菜肴的风味。
The meat must be dry. Everything else flows from this. 肉必须是干燥的。其他一切都由此展开。
Moisture on the surface keeps the temperature too low for browning. Pat your meat with paper towels at least 30 minutes before searing — longer is better. If you salt it now and refrigerate uncovered, the surface dries further and the salt seasons deeper. This matters. 肉的表面有水分会使温度不够高而无法形成焦褐色。在煎制前至少 30 分钟用厨房纸巾将肉擦干——时间越长越好。如果此时撒盐并敞开放入冰箱，表面会进一步干燥，盐也会渗透得更深。这很重要。
- Heavy-bottomed skillet (cast iron or stainless steel) 厚底煎锅（铸铁锅或不锈钢锅）
- Paper towels 厨房纸巾
- Tongs or meat fork 夹子或肉叉
- Instant-read thermometer (optional but helpful) 即时读数温度计（可选但很有帮助）
What goes in.
- variesmeat (steak, chops, chicken thighs, pork shoulder — anything 1 to 2 inches thick) 肉（牛排、肉排、鸡腿肉、猪肩肉——任何厚度在 2.5 至 5 厘米的肉）
- to tastekosher salt 犹太盐（粗盐）
- to tastefresh cracked black pepper 现磨黑胡椒
- 2 tbsphigh-smoke-point oil (avocado, vegetable, or clarified butter) 烟点高的油（牛油果油、植物油或澄清黄油）
Don't touch the meat while it sears 煎肉时不要触碰肉
Once the meat hits the pan, leave it alone. The browning happens through direct contact with the hot surface. Flipping or moving it breaks that contact and wipes away the developing crust. Wait for the meat to release on its own — when the bottom browns enough, it will lift without sticking. 肉下锅后，就不要动它。焦褐色的形成是通过与热锅底的直接接触。翻动或移动它会中断这种接触，并擦掉正在形成的焦褐色外壳。等到肉能自行脱离锅底——当底部煎好后，它就能轻松提起而不粘锅。
The method.
Pat the meat dry thoroughly 将肉彻底擦干
Use paper towels to remove all surface moisture. Do this 30 minutes to a few hours before searing if you can. The drier the surface, the better the crust. 用厨房纸巾吸干所有表面的水分。如果可以，煎肉前 30 分钟到几小时前就进行这一步。表面越干，外壳效果越好。
Season generously with salt and pepper 充分撒上盐和胡椒
Use kosher salt — it dissolves slower than table salt and gives you control. Season both sides evenly. Don't undersalt. If you salted it hours ago, you're done. If now, wait 5 to 10 minutes so the salt starts breaking down the surface proteins. 使用犹太盐——它比食盐溶解得慢，能让你更好地控制。两面都要均匀调味。不要放太少盐。如果几个小时前已经撒了盐，就不用再撒了。如果现在才撒，等 5 到 10 分钟，让盐开始分解表面的蛋白质。
Heat the pan hard 将锅烧热
Place a heavy skillet (cast iron or stainless steel) over medium-high to high heat. Let it sit for 3 to 5 minutes. You want it hot enough that a drop of water dances and evaporates immediately, or wisps of smoke rise from the surface. 将厚底煎锅（铸铁锅或不锈钢锅）放在中高火或高火上。让它加热 3 到 5 分钟。你需要将其加热到一滴水滴入后会跳动并立即蒸发，或者锅表面升起缕缕青烟的程度。
Add oil just before the meat goes in 在放肉之前加入油
Once the pan is smoking, add oil with a high smoke point (avocado or vegetable oil). Tilt and swirl so it coats the bottom evenly. It should shimmer and smoke within seconds. 锅开始冒烟后，加入烟点高的油（牛油果油或植物油）。倾斜并转动锅子，使其均匀地覆盖锅底。油应该在几秒钟内闪烁并冒烟。
Place the meat in the pan with care 小心地将肉放入锅中
Lay the meat away from your body so the oil doesn't splash toward you. Use tongs or a fork to lower it gently. You'll hear it sizzle immediately — this is right. 将肉远离身体的方向放入锅中，以免油溅到你身上。用夹子或叉子轻轻放入。你会立即听到“滋滋”的声音——这是正确的。
Leave it completely alone 保持完全不动
Don't flip, don't move, don't press. Let it sit for 3 to 5 minutes depending on thickness and cut. Thicker cuts need longer. You're waiting for a deep golden-brown crust to form on the bottom. 不要翻动，不要移动，不要按压。让肉煎 3 到 5 分钟，具体时间取决于肉的厚度和种类。较厚的肉需要更长时间。你是在等待底部形成深金黄色的焦褐色外壳。
Flip once and sear the other side 翻面，煎另一侧
When the meat lifts easily without sticking, it's ready to flip. Turn it once and let it sit for another 2 to 4 minutes. This side usually needs less time because the pan is stabilized and the meat is now warm inside. 当肉能轻松提起而不粘锅时，就可以翻面了。翻一次面，再煎 2 到 4 分钟。这一面通常需要的时间更短，因为锅的温度已经稳定，而且肉的内部已经变热。
Check for doneness if needed 如有需要，检查熟度
For beef, a quick touch test works — rare feels soft like the fleshy part of your palm below the thumb, medium feels slightly firmer. For poultry and pork, use a thermometer: 160°F for pork, 165°F for chicken. If the meat needs to cook longer, move the pan to medium or a lower temperature rather than raising heat further. 对于牛肉，快速触碰测试即可——一分熟摸起来像拇指下方手掌肉多的部分一样柔软，五分熟则稍微软一点。对于禽肉和猪肉，请使用温度计：猪肉 71°C（160°F），鸡肉 74°C（165°F）。如果肉需要继续烹饪，请将锅移至中火或更小的火，而不是进一步提高火力。
Rest the meat before serving 上菜前静置肉
Let it sit on a cutting board for a few minutes. This lets the muscle fibers relax and the juices redistribute. Skip this and you'll cut into a meat that bleeds all its liquid onto the plate. 让肉在砧板上静置几分钟。这能让肌肉纤维放松，汁水重新分布。跳过这一步，你切开的肉会将所有汁水都流到盘子里。
Other turns to take.
Searing in butter for a richer crust 用黄油煎制以获得更丰富的焦壳
Use clarified butter or ghee instead of oil. Add a crushed garlic clove and fresh thyme to the pan while the meat sears. The milk solids brown and perfume the crust. This works especially well for steaks and thicker cuts. Watch closely — butter burns faster than oil. 使用澄清黄油或酥油代替油。在煎肉时，加入一瓣压碎的大蒜和新鲜百里香。奶固体（milk solids）会焦化并给外壳增添香气。这尤其适合牛排和较厚的肉块。要密切注意——黄油比油更容易烧焦。
Finishing in the oven after searing 煎制后放入烤箱完成烹饪
Sear the meat as directed, then transfer the whole pan to a 400–450°F oven to finish cooking through gently. This gives you a hard crust and a more even, tender interior. Thicker cuts (2+ inches) benefit most from this method. 按照指示煎肉，然后将整个煎锅放入 200–230°C（400–450°F）的烤箱中，以温和的方式完成烹饪。这样可以得到坚实的焦壳和更均匀、更嫩的内部。较厚的肉块（2 英寸以上）最适合此方法。
Searing with a crust-builder rub 用增厚焦壳的调料擦拭后煎制
Mix salt with a small amount of cornstarch or baking powder before applying. The cornstarch absorbs surface moisture and helps the crust brown darker and faster. Use sparingly — too much tastes bitter. This matters most for tough cuts and thicker pieces. 在撒盐前，将其与少量玉米淀粉或泡打粉混合。玉米淀粉能吸收表面水分，并帮助外壳更快地变成深棕色。少量使用——过量会尝起来发苦。这对于耐嚼的肉块和较厚的肉块最有效。
When it doesn't go to plan.
The meat must be at room temperature before it hits the pan. Cold meat won't brown properly and will cool the pan too much. Take it out of the fridge 20 to 30 minutes ahead. 肉下锅前必须达到室温。冷肉不易煎出焦色，并且会使锅的温度骤降。提前 20 到 30 分钟从冰箱取出。
Cast iron holds heat more steadily than stainless steel, which makes it easier to maintain a hard sear. Both work fine if they're heavy enough. 铸铁锅比不锈钢锅更能稳定地保持热量，这使得保持高温煎制更容易。只要够重，两者都可以。
If your pan starts smoking heavily while the meat is still sticking, the heat is right but the meat isn't ready. Keep waiting. Forcing a flip breaks the crust. 如果锅在肉仍粘锅时开始大量冒烟，说明温度对了但肉还没煎好。继续等待。强行翻面会破坏焦壳。
Don't crowd the pan. Leave space around each piece. Meat touching meat creates steam, not crust. Work in batches if you have to. 不要把锅塞满。每块肉之间要留有空间。肉与肉接触会产生蒸汽，而不是焦壳。如果需要，分批进行。
After searing, let the meat rest on a warm plate or cutting board, not back on the hot pan. The pan will keep cooking the outside after you've finished searing. 煎好后，将肉放在温热的盘子或砧板上静置，而不是放回热锅里。煎完后，锅子仍然会继续加热肉的外部。
The thickness of the cut matters. Thin pieces (under ¾ inch) can be cooked through by searing alone. Thicker cuts need a lower-heat finish — either in the oven or on a cooler part of the stovetop. 肉的厚度很重要。薄片（小于 1.9 厘米）可以通过单独煎制达到熟度。较厚的肉块需要较低温度的后续处理——可以在烤箱中完成，或者放在灶台上温度较低的部分。
The ones that keep coming up.
Can I sear wet meat? 可以煎湿肉吗？
No. Moisture prevents browning. The water evaporates and keeps the surface cool, so the meat steams instead of sears. Always pat it dry first. 不可以。水分会阻碍焦褐色的形成。水会蒸发并保持表面凉爽，所以肉会蒸熟而不是煎出焦壳。一定要先擦干。
Why does my meat stick to the pan? 为什么我的肉会粘锅？
Either the pan isn't hot enough, the meat isn't dry enough, or you're trying to flip too early. A properly seared crust releases naturally. If it's fighting you, wait longer. If the pan still isn't hot enough after 5 minutes of heating, crank the heat and wait again. 要么是锅不够热，要么是肉不够干，要么是翻得太早。正确煎出的焦壳会自然脱离。如果粘锅，就再等一会儿。如果加热 5 分钟后锅仍然不够热，就加大火力继续加热等待。
Should I oil the meat or the pan? 应该给肉加油还是给锅加油？
Oil the pan after it's hot, not the meat. Oil on cold meat will cool the pan when the meat hits it. Add the oil to the hot pan, let it shimmer for a second, then add the meat. 在锅热后再加油，而不是给肉加油。冷肉上的油会在肉下锅时降低锅的温度。将油加入热锅中，让它闪烁一秒钟，然后放入肉。
Does searing seal in juices? 煎制能锁住汁水吗？
No — that's an old myth. Searing builds flavor through browning (the Maillard reaction). Juices stay in because you let the meat rest afterward, not because of the sear itself. But the flavor you get from searing makes everything taste better. 不，这是一个老旧的说法。煎制是通过焦糖化反应（美拉德反应）来增加风味。汁水之所以能保留，是因为你煎好后让肉静置，而不是因为煎制本身。但煎制带来的风味会让一切都更好吃。
Can I sear in a non-stick pan? 我可以在不粘锅里煎肉吗？
Technically yes, but you won't get as good a crust. Non-stick doesn't transfer heat as efficiently as cast iron or stainless steel, and the coating can degrade at very high temperatures. Stick with heavy metal pans. 理论上可以，但你得不到那么好的焦壳。不粘锅导热效率不如铸铁锅或不锈钢锅，而且涂层在高温下可能会损坏。最好还是使用厚重的金属锅。
What's the right internal temperature? 内部温度应该多少才合适？
That depends on the meat and your preference. Beef: 125°F for rare, 135°F for medium-rare, 145°F for medium. Pork: 145°F. Chicken and turkey: 165°F. Lamb and duck: 135°F for medium-rare. Use a meat thermometer for accuracy. 这取决于肉的种类和你的偏好。牛肉：一分熟 52°C（125°F），三分熟 57°C（135°F），五分熟 63°C（145°F）。猪肉：63°C（145°F）。鸡肉和火鸡：74°C（165°F）。羊肉和鸭肉：三分熟 57°C（135°F）。请使用肉类温度计以确保准确。