The Perfect Sear: Pan Temperature Secrets

Searing is a cooking technique used to brown the surface of food, often meat, in a small amount of fat over a 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 Maillard reaction begins at around 285°F (140°C) but progresses rapidly once the temperature of the meat fibres reaches 350°F (177°C). For this reason, it is recommended that you heat your skillet to at least 400°F (204°C) before adding your food.

The best pan for a high-quality sear is a cast-iron pan, due to its excellent heat retention properties. Cast iron is a poor distributor of heat, which is a good thing in this case – it will be slow to heat up and slow to cool down, and much less affected by the addition of food.

The Maillard Reaction: a chemical reaction that gives browned foods their distinct colour and flavour

The Maillard Reaction is a chemical reaction that gives browned foods their distinct colour and flavour. It is a complex reaction that occurs when proteins and sugars in food are transformed by heat, producing new flavours, aromas, and colours. The reaction is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.

The Maillard Reaction typically occurs rapidly at temperatures between 140 to 165 °C (280 to 330 °F). At these temperatures, the reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, forming a complex mixture of molecules responsible for a range of aromas and flavours. This process is accelerated in an alkaline environment, as the amino groups become more reactive.

The Maillard Reaction is responsible for the browning and flavour development in a variety of foods, including seared steaks, fried onions, coffee, baked goods, fried dumplings, and toasted marshmallows. It is also the reason behind the darkened crust on baked goods, the golden-brown colour of French fries, and the browning of malted barley in beer.

Understanding the Maillard Reaction is crucial for cooks as it enhances the sensory experience of food. By manipulating variables such as temperature, moisture, and time, cooks can create delicious flavours and aromas in their dishes. For example, patting meat dry before cooking and using high temperatures for searing can maximise the Maillard Reaction, resulting in a crispy texture and appealing colour.

It is important to note that the Maillard Reaction is different from caramelization, which is the pyrolysis of sugars. While both processes result in browning and flavour development, they involve different chemical reactions. The Maillard Reaction specifically involves amino acids and reducing sugars, while caramelization involves the pyrolysis of certain sugars without the presence of amino acids.

The importance of drying your meat before cooking

Drying your meat before cooking is an essential step to achieving a well-browned and flavourful piece of meat. This is true whether you're searing, roasting, grilling, or cooking via any other method. By removing excess moisture from the surface of the meat, you can avoid overcooking and promote the development of a crispy, golden crust. Here's why drying your meat before cooking is crucial:

The Maillard Reaction

The Maillard reaction is a process responsible for the formation of a tasty brown crust on well-seared meat. This reaction occurs when the surface of the meat reaches temperatures between 280° and 330° Fahrenheit. Starting with a dry surface ensures that the Maillard reaction can begin as soon as the meat hits the pan, resulting in even browning and flavour development.

Evaporation of Surface Moisture

When meat with excess surface moisture is placed in a hot pan, the liquid quickly evaporates, creating steam. This steam can prevent the formation of the desired golden crust. By removing surface moisture before cooking, you eliminate this issue and allow the meat to start developing colour and texture right away.

Energy Efficiency

When surface moisture is present on meat, energy is wasted on evaporating that moisture instead of creating the desired "meaty flavours and a brown crispy coat." By drying your meat before cooking, you ensure that the heat is used efficiently to cook the meat and develop flavour and texture.

Visual Appeal

A dry surface is crucial for achieving the perfect colour on your meat. Whether you're aiming for a golden-brown sear on a steak or crispy skin on a roast chicken, removing excess moisture before cooking helps create a visually appealing dish.

Maximizing Flavour

In addition to drying the surface, seasoning the meat with salt is essential for maximizing flavour. The type of meat and the thickness of the cut will determine how much salt to use and how far in advance to season. For example, a thick ribeye steak can be seasoned up to several days in advance, while chicken should be seasoned closer to cooking time, about two hours to 30 minutes beforehand.

The best types of pans to use for searing

When searing, you'll want a pan that can reach and maintain high temperatures. Here are some of the best types of pans for the job:

Cast Iron Pans

Cast iron pans are a favourite of both professional and amateur chefs. They are praised for their heat distribution, durability, and versatility. They can be used on the stovetop and in the oven, making them a great multi-purpose pan. They are also reasonably priced and can last for generations, improving with use as a non-stick coating builds up over time.

Cast iron pans are great for searing as they retain heat well. They are ideal for searing steak, chicken thighs, or any other food that requires direct, steady heat. To sear steak, heat the pan, apply a thin layer of neutral oil, add a room-temperature, well-salted steak, and cook to your desired level of doneness.

Stainless Steel Pans

Stainless steel pans, particularly 5-ply, are another excellent option for searing. They heat up quickly and evenly, eliminating hot spots and allowing for consistent browning and crust formation. They can withstand intense heat without warping or losing their shape, making them suitable for regular searing.

Stainless steel pans are also easier to maintain than some other options, as they do not require regular seasoning. They are dishwasher-safe, which is a bonus for those who dislike manual cleaning.

Carbon Steel Pans

Carbon steel pans are another good choice for searing. They heat up quickly, distribute heat well, and are lighter than cast iron, making them easier to handle. Despite their lighter weight, they are capable of retaining heat, ensuring your pan stays hot enough to sear both sides of your steak. Carbon steel pans also offer consistent, even heating, preventing hot spots and ensuring an even sear.

However, carbon steel requires extra maintenance to maintain its seasoning, and it doesn't have as high a heat threshold as some other materials.

The ideal temperature for searing

To achieve a good sear, it is recommended to heat your skillet to at least 400° F (204° C) before adding your food. The Maillard reaction, which gives browned foods their distinct colour and flavour, begins at around 285° F (140° C) and progresses rapidly above 350° F (177° C). Thus, searing at temperatures between 400° and 450° F (204°-232° C) will maximise the colour and flavour development of your meat.

When searing, it is important to ensure that the surface of your meat is dry. Excess moisture on the surface of the meat will inhibit the Maillard reaction and affect the quality of the sear. It is also recommended to use a cast iron pan or a carbon steel pan for searing, as these pans have excellent heat retention properties and are less affected by the addition of cool food.

For a New York or ribeye steak, it is recommended to sear all edges and sides for 2 minutes each at 425° F (218° C), and then reduce the temperature to 375° F (190° C) to finish cooking to the desired level of doneness. For a flat iron steak, sear only the top and bottom surfaces for 2 minutes each at 425° F, and then reduce the temperature. For a filet mignon, sear the edges at 425° F for 1 minute and 30 seconds each, and then reduce the temperature to cook the top and bottom surfaces.

It is worth noting that the temperature and timing for searing may vary depending on the type of meat and your desired level of doneness. Additionally, the starting temperature of the meat and the peculiarities of your equipment, such as the stove and pan, can also impact the ideal searing temperature.

How to determine the temperature of your pan

The temperature of a pan is crucial to the outcome of your cooking. Different cooking techniques require different temperatures, so it is important to be able to measure the temperature of your pan accurately. Here are some ways to do that:

• Infrared Thermometer: This is a highly effective method to measure the temperature of your pan. Place your pan on the stove and heat it. Add a little cooking oil to ensure that heat emits from the surface of the pan properly. Switch on your infrared thermometer and point it directly at the pan. It will give you an accurate reading of the surface temperature. To get the most accurate measurements, hold the thermometer perpendicular to the surface of the pan. Keep your infrared thermometer clean and free from any build-up of dirt or moisture to ensure accurate readings.
• Water Test: Squirt some water on the pan. If the pan is above 100 degrees Celsius, the water will form a ball that glides on the surface of the pan due to the Leidenfrost effect. However, this method may not be very accurate as the temperature at which the Leidenfrost effect occurs can vary depending on the surface and impurities in the water.
• Hand Test: For grilling and campfire cooking, you can gauge the temperature by holding your hand near the cooking surface. However, this method may not be very accurate as people have different pain tolerances.
• Wooden Spoon Test: For shallow frying, dip a wooden spoon into the hot oil. If it is hot enough, you should see small bubbles form due to the moisture in the wood.
• Sizzling Test: After adding a bit of oil to the pan, touch the food to the pan. If it is hot enough, you should hear a sizzling sound. If not, wait a few more minutes for the pan to heat up.
• Visual Cues: For stir-frying, when the oil is just below its smoke point, it will shimmer. However, this method only works if you know the smoke point of the oil and intend to use oil for cooking.

While these methods can give you an estimate of the temperature, they may not be completely precise. For accurate measurements, it is best to use a thermometer, preferably an infrared thermometer for convenience and speed.

Frequently asked questions