Searing became a fundamental cooking method due to its ability to enhance flavor and texture. The technique likely originated when ancient cooks discovered that exposing meat to high heat over an open fire created a flavorful, crispy crust while locking in moisture.
This browning effect, known as the Maillard reaction, not only concentrated the meat's natural flavors but also added complex, savory aromas. Over time, this method was applied to other ingredients like fish, vegetables, and even fruits, each benefiting from the caramelization and enhanced textures that searing provides.
If you flip the meat too soon, the crust won't form properly, and you'll miss out on that rich, caramelized flavor. Let the meat sear undisturbed for a few minutes before flipping, depending on thickness.
Constantly disturbing the meat doesn't allow it to form a nice crust. Let the meat sit in place for a few minutes before flipping, and resist the urge to touch it or move it around during the process.
Frozen meat releases moisture as it cooks, which can cause it to steam rather than sear, leading to a rubbery texture and no crust. It's best to thaw meat before searing, or you can use the reverse sear technique for thicker cuts.
The food is first cooked slowly in the oven or using indirect heat, then finished with a high-heat sear in a pan or on a grill to create a crispy, flavorful crust.
A kitchen blowtorch is used to sear the surface of the food, usually after cooking it through other methods like sous-vide or roasting.
The sauté function on an Instant Pot or pressure cooker allows for a quick sear. It's an effective way to brown meat and vegetables before adding liquid for braising or slow cooking.
Why it's a problem: Even after searing, the meat continues to cook slightly from residual heat. Allowing it to rest for a few minutes ensures it retains its juices and stays tender.
Very thick cuts can sear unevenly and may need additional cooking time, while very thin cuts might burn before getting a good crust. Aim for 1-inch thick cuts are ideal for searing on the stovetop.