Sear

To sear is to brown the surface of food, usually meat, poultry, fish or scallops, in a very hot pan, on a grill or under a broiler. The aim is a dark brown, flavorful crust. Searing is often the first step before braising or roasting, or the last step in a reverse sear. The inside may or may not cook through during the sear itself.

How to do it

1. Take the meat out of the fridge 20 to 30 minutes ahead, pat it dry and salt it.
2. Heat a heavy pan, such as cast iron or stainless steel, over high heat for 2 to 3 minutes.
3. Add a thin layer of oil with a high smoke point. It should shimmer and just begin to smoke.
4. Lay the meat in, away from you. It should sizzle loudly at once.
5. Leave it alone. It will stick at first, then release when the crust has formed, usually 2 to 4 minutes.
6. Turn and sear the other sides, including fat edges.

How to tell it is done

The surface is a deep, even brown and lifts from the pan without tearing. It smells roasted and nutty, not burnt. The pan has browned bits, called fond, which you can turn into a sauce.

Why it works

At high surface temperatures, proteins and sugars react in the Maillard reaction, which creates hundreds of new flavor and aroma compounds and the brown color. This only happens once surface water has gone, which is why a dry surface and a hot pan matter.

Common mistakes

• Thinking it seals in juices. It does not. A seared steak loses about as much moisture as an unseared one. You sear for flavor.
• A wet surface. The pan's heat goes into boiling off water, so the meat turns gray.
• Crowding. Each piece cools the pan. Sear in batches.
• Nonstick pans. Most are not meant for very high heat and give a weaker crust.
• Pulling the meat to check it too early. Wait for it to release.

In recipes

"Sear on all sides" is common before a braise or stew. "Sear until a crust forms" means until it is deep brown, not just colored. "Brown the meat" means the same thing.