Searing
Cooking at very high temperature to create a browned, flavorful crust through Maillard reaction. Usually done before slower cooking methods.
When to Use This Technique
- Before roasting or braising meat
- Cooking steaks and chops
- Creating flavor base for stews
- Finishing fish fillets
Temperature Guide
Temperature Range
Very high heat (400-500°F / 200-260°C)
Visual Cue
Oil shimmers and ripples, slight smoke, pan is screaming hot
Readiness Test
Drop of water evaporates instantly with loud sizzle
Step-by-Step Instructions
Pat meat completely dry with paper towels
Tip
Moisture prevents browning and causes steaming instead
Common Mistake
Skipping this step leads to gray, steamed meat instead of brown crust
Season generously with salt and pepper
Tip
Season just before searing to prevent drawing out moisture
Heat pan over high heat until smoking hot (3-4 minutes)
Tip
Pan must be extremely hot for proper sear
Add high smoke point oil and swirl
Tip
Use avocado, grapeseed, or refined oils. Not butter or olive oil.
Add meat and DON'T MOVE for 2-3 minutes
Tip
Letting it sit allows crust to form. It will release when ready.
Common Mistake
Moving meat too early tears the crust and prevents browning
Flip only once when deep brown crust forms
Tip
Meat should release easily from pan when crust is ready
Visual Cues to Look For
- Deep golden to mahogany brown color
- Crusty texture forms on surface
- Meat releases easily from pan when ready
- Intense savory aroma
- Some smoke is normal
- Fond (brown bits) forms on pan bottom
Regional Variations
American Steakhouse
Very high heat, minimal seasoning (salt/pepper only), butter baste at end
Indian Tandoor Style
Marinade first, then high heat sear. Often finished in oven or with lid
Equipment Needed
- Heavy pan (cast iron or stainless steel)
- High smoke point oil
- Tongs
- Good ventilation
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
2-5 minutes per side
Category
Dry Heat Cooking