Have you ever wondered how great restaurants can cook a steak that’s crispy on the outside but juicy and tender on the inside?
Chances are, the chef probably seared that steak.
Searing is a popular cooking technique that can often be in combination with other techniques like baking and sautéing.
Here, we’ll share all about the cooking technique of searing, how to do it, and helpful tips to get you that perfect bite.
What is Searing?
Searing is a cooking technique that is most often used for meats like pork, poultry, and beef. Searing begins on the stovetop in an oven-safe pan, and then the cooking process is finished up in the oven. It’s a great way to get a crispy and flavorful outer coating on the meat without drying it out in the process. As soon as the meat hits the hot pan, the outside begins to caramelize and locks in the flavorful juices.
How to Sear
To get that rich, complex browned coating on your meat, there’s a few simple steps to get you there. To sear a piece of meat,
- Heat a sauté pan over medium-high heat on the stove.
- Drizzle in a small amount of olive oil.
- Pat the meat dry. Moisture can lessen the sear.
- Add your meat to the pan.
- Allow meat to develop a browned outer crust before flipping.
- Turn meat to the opposite and allow the crust to form.
- Finish cooking in the oven.
- Allow meat to rest (if needed) prior to serving.
Tips for Searing
Check out these helpful tips to get you searing your meat like a pro.
Start with a Hot Pan
A key to searing well is to get your pan hot before adding in the meat. This can be the difference between a flavorful browned coating and a dried out steak.
Use Olive Oil for Even Browning
Adding a swirl of olive oil can help the meat develop a consistent, even browned coating, making each bite delicious.
Stay Put
A difference between sautéing and searing is that when searing, your ingredients in the pan don’t move much. Ideally, you’d only move the meat when you flip it to the other side. This ensures that the caramelized crust can develop evenly on each side.
Don’t Go Too Small
Searing does well when it can get that nice crust on the stovetop and then finish cooking in the oven. This can happen easily with a larger piece of meat that might take some time to cook. When you have bite-size pieces of poultry, for example, the chicken cooks through too quickly and can’t be finished in the oven. Rather, choose a slightly larger piece or pieces of meat to ensure you can get that crusty outside and juicy inside.
Give It Some Room
Ensure that there is enough space in the pan for all of the meat. If the meat is too crowded, you can be left with steaming the meat instead, lessening the flavor and texture.
Get to Searing!
With the right tools and just a few easy steps, you can sear your meat to add a caramelized coating. This cooking technique can elevate your flavors and transform your dishes. Check out a wide range of recipes that incorporate the cooking technique of searing by visiting our recipe pages!