Techniques: Searing

Searing is when the surface of food is cooked at high temperature, just until a golden-brown, caramelized crust forms. Often used in grilling, braising, roasting, and sautéing, a good sear during the cooking process adds a satisfying depth of flavor, especially with meat.

Pork chops, lamb chops, and beef steaks like t-bones are at their best with a good sear on both sides. For a bit more control, you can start with a sear on a grill, but then finish cooking in a 200℉ oven. If you are searing your meat in a pan, butter, herbs and garlic can be added and then spooned over the meat, until the desired done-ness is reached.

Basic Tips for Pan-Searing Meat

Pat the Meat Dry. Searing requires the surface of the meat to be dry in order to get the best browning. Only add salt and pepper to the meat right before you are going to add it to the pan.

Use a Hot Pan. Cast-iron or stainless steel work best. Heat a small amount of vegetable oil over medium-high heat. The oil should thinly coat the bottom of the pan. Wait for it to shimmer, and when it barely starts to smoke, that’s when it’s time to add the meat.

Don’t Crowd the Pan. Steam will prevent proper searing, so it’s important to keep pieces of meat from being too close to each other. Smaller cuts should have about an inch of space in between them. If needed, cook in batches. For big cuts, like roasts, make sure to use a large enough skillet that there is a gap around the edge of the meat, which will let steam escape as it sears.

Wait for It! After you’ve placed the meat in the hot pan, leave it alone for a minute or two. When the meat first makes contact with the pan, it will stick, but after enough time it will release can then be flipped. Continue cooking until there is a golden-brown sear on both sides. It’s perfectly OK to flip more than once, just make sure not to overcook the interior of the meat, which can happen quickly over high heat.

Use a Meat Thermometer. The only surefire way to tell when your meat is done. Remember that the internal temp will continue to rise another few degrees after removing the meat from the heat, so keep that in mind to avoid overcooking.

Let it Rest! Once the meat has finished cooking, take it out of the pan and allow it to rest for 5 - 10 minutes before cutting into it.