How to Sear Meat: The Secret to a Golden-Brown Crust
That sizzle when meat hits a hot pan is the sound of flavour being made. The deep brown crust on a good steak, the golden skin on a chicken thigh, the lacy edges of a smash burger: all of it comes from searing. It will improve more of your cooking than any other technique, and it comes down to four simple rules.
Why Searing Matters
Above about 280°F (140°C), the proteins and sugars on the surface of meat react and create hundreds of new flavour compounds. Chefs call it the Maillard reaction. You call it delicious.
One myth to bin: searing does not seal in the juices. It seals in flavour, which is better. And because water boils at 212°F (100°C), a wet surface cannot brown until it has dried. That is why the first rule matters so much.
The Four Rules
Dry it. Pat the meat thoroughly with paper towels. Wet meat steams and turns grey.
Salt it. Season just before it goes in the pan, or at least 40 minutes ahead so the salt has time to soak back in. My Salt 101 guide explains why.
Get the pan hot. Use a heavy pan and a little neutral oil with a high smoke point, such as avocado, canola or grapeseed. When the oil shimmers, you are ready. Save butter and extra-virgin olive oil for later: they burn at searing heat.
Leave it alone, and give it room. Don't poke it, don't shuffle it. When the crust has formed, the meat lets go of the pan by itself. Cook in batches: a crowded pan cools down and the meat steams instead of searing.
Which Pan?
Cast iron: holds heat like nothing else, perfect for steaks and chops.
Stainless steel: builds the best brown bits, which you want for a pan sauce.
Nonstick: fine for fish and eggs, but it won't build those brown bits and shouldn't be heated this hot.
How to Tell It's Done
Colour tells you about the crust. Only a thermometer tells you about the inside. Take the temperature at the thickest part, then let the meat rest for 5 minutes: it keeps cooking by a few degrees as it rests.
Beef steak and lamb: 130 to 135°F (54 to 57°C) for medium-rare. The USDA recommends 145°F (63°C) with a 3-minute rest.
Pork chops: 145°F (63°C), then rest 3 minutes.
Chicken: 165°F (74°C).
Burgers and ground beef: 160°F (71°C).
What Can Go Wrong
Grey, not brown: the pan wasn't hot enough, the meat was wet, or the pan was crowded.
It sticks: you tried to move it too early. Give it another minute and it will release.
Smoke everywhere: the oil was too hot or the wrong kind. Turn on the fan, open a window and use a high smoke point oil.
Burnt outside, raw inside: the cut is thick. Sear both sides, then finish it in a 400°F (200°C) oven.
Spitting fat: pat the meat drier and use a splatter screen.
Practise With These Recipes
Try it on my Smash Burgers, One Pot Chicken and Rice, Beef Goulash, and the Steak au Poivre from my Disney Wonder story.
Once you've seared, don't wash that pan. The brown bits stuck to the bottom are the start of a pan sauce.
The tools I use: Cast Iron Skillet, Stainless Steel Frying Pan, and Instant-Read Thermometer.
This lesson is part of my Anyone Can Cook Kitchen School. Next lesson: How to Make a Pan Sauce.
Frequently Asked Questions
Does searing seal in the juices?
No, that is a myth. Searing creates a flavourful brown crust through the Maillard reaction. It does not stop moisture escaping.
What is the best oil for searing?
A neutral oil with a high smoke point, such as avocado, canola or grapeseed. Butter and extra-virgin olive oil burn at searing temperatures.
Should I sear meat before slow cooking or braising?
Yes. Browning adds a deep, savoury flavour to stews and braises that you can't get any other way.
Why does my meat stick to the pan?
Usually because you moved it too soon. Once a crust forms, the meat releases on its own.
How long should meat rest after searing?
About 5 minutes for steaks, chops and chicken breasts, longer for large roasts. It keeps cooking a little as it rests.
Comments