How to Properly Sear Meat

Sear meat in a pan to amp up its flavor.

Searing meat on the stove caramelizes its sugars and amplifies flavor. It's a necessary first step before roasting to create a crust. One-pot dishes benefit, too, because searing imparts a great deal of flavor, thanks to the browned bits on the bottom of the pan and on the meat's surface. No matter what type of meat you are using, there are certain universal steps to take to properly sear meat.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Dutch oven or frying pan
• Tongs
• Meat
• 2 tbsp. peanut oil, plus extra for drizzling
• 1 tbsp. butter
• Salt, to taste
• Pepper, to taste
• Additional herbs, if desired
• Wine or stock for braised dishes

1. Remove the meat from the refrigerator for at least a half hour but no longer than an hour before cooking.

2. Pat the meat dry, taking care to absorb any excess moisture, especially if the meat was marinated.

3. Add oil and butter to pan and heat on high until butter is melted. Meanwhile, drizzle the surface of the meat with a small amount of peanut oil. Season the meat with salt, pepper and herbs, if desired. Massage mixture into the surface of the meat to evenly coat.

4. Check to see if the pan is ready. The pan is hot enough to sear if it sizzles when you sprinkle it with a few drops of water.
   Place the meat in the hot pan -- fat side down, in the case of a roast.

5. Turn the meat once the seared side has changed color to a paper-bag brown shade. If necessary, prop the meat against the edge of the pan to hold it in place to sear all sides.

6. When all sides of the meat have been properly seared, you're ready to take the next step. Depending on what you're preparing, the meat will require additional cooking time. In the case of a roast or steak, the meat should next be placed in the oven on moderate heat. Slow-cooked dishes are now often covered and cooked in a low-temperature oven or over low heat atop the stove.

Tips & Warnings

• You'll know the pan is good and hot if it sizzles when you sprinkle it with a few drops of water.

• Don't forget to sear the ends of a roast, too.

• When searing meat, do not leave it unattended as it can burn easily.

• Use caution when turning meat, as the oil -- coupled with the rendered fat -- is very hot and prone to splatter.

• Resist the urge to move meat too soon; you'll know it's ready to be turned when it's deeply colored, a crust has formed and it can easily be picked up without sticking.

References

• Wegmans: Pan Searing Meat
• WIRED: Why Do We Sear Meat?; Jonah Lehrer