Pan-Searing: A Beginner's Guide To Perfection

Pan searing is a cooking technique used to brown the surface of food, usually meat, in a small amount of fat over high heat. The key to pan searing is the high temperature that creates the Maillard reaction—a chemical reaction that gives browned foods their distinct colour and flavour. The process involves heating oil in a cast-iron skillet or stainless steel pan, adding the seasoned meat or vegetables, and allowing them to cook until browned. This technique results in a crispy, caramelized exterior and a tender interior, enhancing both the flavour and texture of the dish.

Use a cast iron pan or stainless steel skillet

To pan-sear, you'll want to use a cast-iron pan or a stainless-steel skillet or frying pan (not non-stick) for the best sear. Both of these pans are ideal for high-heat cooking and getting a good, browned crust. Cast iron is a classic piece of cookware and, when cared for, can last a lifetime. It is great for heat retention and, over time, develops a fairly non-stick surface. However, it is heavy and requires significant maintenance. Stainless steel is much lighter and more versatile, making it perfect for pretty much any kind of cooking. It is also easier to clean.

To prepare a cast-iron pan for use:

• Wash and dry your pan: Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.
• Rub it all over with oil and buff well: Rub the pan all over, inside and out—including the handle—with cooking oil, then buff it so thoroughly that the pan no longer looks greasy.
• Heat it in the oven: Put the oiled pan in a preheated oven at 375-450°F for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated.
• Repeat the oiling-and-heating process: When the half-hour is up, take the pan out and rub it once more all over with the oil, buffing it out as before. Then put it back in the oven for another 30-30 minutes. Do this oiling-and-heating process three to four times to set down a good initial layer of seasoning.

To prepare a stainless-steel pan for use:

• Preheat the pan over medium heat for a few minutes.
• Sprinkle water on the pan: If the water forms tiny beads that jump all over the surface, the pan is hot enough.
• Coat the pan with oil: The amount of oil depends on what you're cooking. For a crunchy stir-fry, one to two tablespoons of oil should do. For a cheese omelette, coat the pan with about 1/8 inch of oil, then pour out the excess.

When pan-searing, remember not to overcrowd the pan. If the food is too close together, it will create additional moisture that slows down browning. Use a larger pan or cook in batches to ensure a browned crust forms quickly without overcooking.

High-heat oil is best

When pan-searing, it's important to use a high-heat oil with a high smoke point to prevent excess smoking. A stable, high-heat oil will also help you achieve the perfect exterior sear and a beautifully tender interior.

For high-temperature searing, use a refined oil with a higher smoke point, such as canola oil, grapeseed oil, or extra virgin olive oil (EVOO). Safflower, peanut, sunflower, and soy oils are also good options. Avoid using oils with a low smoke point, such as extra virgin olive oil, as this can result in a "rancid oil" taste.

The type of oil you use is crucial to achieving the desired searing effect. For example, if you're searing steak, you'll want to use an oil that can withstand high temperatures without smoking or catching fire. Oils with a high smoke point, such as canola or grapeseed oil, are ideal for this purpose. On the other hand, if you're searing a more delicate protein like fish, you may want to use a non-stick skillet with a lower heat to prevent the fish from falling apart or sticking to the pan.

In addition to the type of oil, the amount of oil you use is also important. You want to use just enough oil to coat the bottom of the pan and prevent your food from sticking. This is typically around 1-2 tablespoons, depending on the size of your pan and the amount of food you're cooking. If you're cooking a protein that renders a lot of fat, you may need to adjust the amount of oil accordingly.

When heating the oil, keep a close eye on it. As the temperature rises, the oil will begin to shimmer and take on a pebbly texture. This is the ideal temperature for adding your food to the pan. If the oil starts to smoke, it has exceeded the smoke point and may begin to burn, so be cautious and adjust the heat as needed.

By following these tips and using a high-heat oil, you'll be well on your way to achieving the perfect pan-seared dish with a crispy, browned exterior and a tender interior.

Don't overcrowd the pan

When pan-searing, it's important not to overcrowd the pan. This is because the food needs to be arranged so that hot air can pass through and release moisture. If the pan is overcrowded, the ingredients will be too close together, creating additional moisture that slows down the browning process. This is because when the meat hits the hot surface, it starts to bleed moisture. If there is not enough room and the temperature is too low, this moisture will create steam and even standing boiling water. This will prevent browning and give you unsatisfactory results.

To avoid overcrowding, you can use a larger pan or cook in batches. A rule of thumb is to not fill more than half of the pan's surface. If you are cooking meat, make sure to pat it dry with a paper towel before adding it to the pan. Leave a gap of about one inch between each piece of meat, and a bigger gap if the meat has been marinated to allow extra moisture to escape. If you are cooking vegetables, make sure to leave enough space in the pan for the moisture to escape. Vegetables with high water content, such as eggplant, zucchini, peppers, and cabbage, will give off quite a bit of moisture, so it is important to avoid overcrowding the pan.

Sear both sides

To sear both sides of your chosen ingredient, you must first ensure you have a hot pan. Place your cast iron skillet or pan on the burner of the cooktop and turn the heat to high. Add 1-2 tablespoons of cooking oil—a high-heat oil like vegetable oil is best. You want the oil to lightly smoke, so it's shimmering and just barely smoking.

Now you can add your seasoned protein or vegetable. Sear for several minutes until browned on one side. Use tongs or a spatula to carefully flip the ingredient and sear on the other side. If a proper crust has formed, the food should be easy to flip without sticking. If it sticks, wait another minute or so before flipping. Sear for several minutes until browned on both sides. For meat, use a meat thermometer to check that the inside is cooked through.

If you are cooking a thick cut of meat, you may want to finish cooking it in the oven. For steak, sear for about 2-3 minutes per side to ensure a safe internal temperature.

Finish in the oven

Finishing in the oven is a great way to cook your steak evenly throughout after pan-searing. It is also a good way to finish cooking thicker cuts of meat, such as steak or chicken breast, where the outside might be perfectly browned while the inside is still undercooked.

To finish in the oven, you will need an oven-safe pan or skillet. Cast iron is the best option as it absorbs and retains heat, cooking your steak evenly and allowing for a good sear. You will also need a meat thermometer to check the internal temperature of your steak.

Preheat your oven to 400°F. After searing your steak on the stovetop, transfer the oven-safe pan directly to the preheated oven. Let the steak cook for 5-12 minutes, depending on the thickness of the cut and your desired level of doneness. For a rare steak, you are aiming for an internal temperature of 115-125°F; for medium-rare, 125-135°F; for medium, 135-145°F; for medium-well, 145-155°F; and for well-done, 155-165°F.

Remove the steak from the oven when it is 5°F below your desired internal temperature, as the steak will continue to cook while it rests. Cover the steak loosely with foil and let it rest for 5-10 minutes so it can finish cooking and the juices can redistribute throughout the meat.

This method of pan-searing on the stovetop and finishing in the oven can be applied to various meats and vegetables.

Frequently asked questions