Pan-Searing: Worth The Hype?

Searing is a cooking technique that uses high temperatures to create a crisp, browned crust on the surface of food, typically meat. While it does not seal in the juices, as is commonly believed, searing does enhance the flavour and appearance of food, and creates a desirable contrast in taste and texture between the crust and the interior.

To achieve the perfect sear, the food surface must exceed 150 °C (300 °F), so it is important to ensure that the meat is dry before cooking. A cast-iron pan is ideal for searing as it retains heat well and helps to brown the food evenly.

Searing is a valuable technique to master for any home cook looking to elevate their meals.

Pan searing improves flavour

Pan searing is a cooking technique that improves flavour by creating a crisp, browned, caramelised exterior on meats and vegetables. The high temperatures involved in pan searing cause the Maillard reaction, which results in a delicious, caramelised flavour and a crispy crust.

The Maillard reaction is a chemical reaction between amino acids and sugars that occurs when food is cooked at high temperatures. It gives food a golden-brown colour and introduces complex flavours and aromas. This process is responsible for the distinctive flavour of seared foods, such as steak or chicken.

To achieve a good sear, it is important to use a pan that can withstand high temperatures, such as a cast-iron skillet or a high-quality stainless steel frying pan. These pans retain heat well and provide a smooth, hard surface ideal for the high-heat technique of searing.

In addition to the right cookware, there are several other key steps to a successful sear. Firstly, the pan should be preheated over high heat, and a thin layer of oil with a high smoke point should be added to prevent excess smoking. The food to be seared should be patted dry to reduce moisture and then seasoned generously with salt and pepper. When the oil is shimmering and just barely smoking, the food can be added to the pan, ensuring that it is not overcrowded to allow for even cooking and browning.

For meat, it is important to let it cook uninterrupted for several minutes to allow a crust to form before attempting to flip it. A good sear will result in a deep golden or brown colour, depending on the type of food being cooked, and will enhance the flavour and texture of the dish.

Overall, pan searing is an excellent technique to improve flavour and create a desirable crust on a variety of meats and vegetables.

Pan searing is not the same as pan frying

Searing and pan-frying are two different cooking techniques. While they may seem similar, they have distinct purposes and outcomes. Here's why pan searing is not the same as pan-frying:

Definition and Purpose:

• Pan-Frying: Pan-frying is a complete cooking technique used to cook food items thoroughly until they are ready to be served. It typically involves filling a skillet with oil to a certain depth, usually around 1/3 full, and heating the oil to a specific temperature. The food is then cooked in the hot oil, often by being turned or flipped during the process.
• Pan Searing: Searing, on the other hand, is an incomplete process and is typically a step in a larger cooking process. It involves cooking at high temperatures to create a crisp, brown crust on the surface of the food, especially proteins like meat. Searing adds flavour and texture to the food and is often done before roasting, braising, or another finishing method.

Technique and Timing:

• Pan-Frying: This technique generally requires a larger amount of oil in the pan and is used to cook food through. The food is cooked for a longer duration, often with occasional stirring or tossing, until it is cooked to the desired level of doneness.
• Pan Searing: Searing involves heating a pan to a high temperature, adding a small amount of oil or butter, and cooking the food item on both sides until a golden-brown crust forms. The key is to achieve a good sear on the outside while maintaining a juicy and tender interior. Searing is typically done quickly and only affects the surface of the food.

Food Items:

• Pan-Frying: This technique is suitable for a wide range of food items, including chicken, fish, vegetables, and more. It is often used for foods that need to be cooked through, such as chicken pieces or potatoes.
• Pan Searing: Searing is commonly associated with meat, such as steak, as it enhances the flavour and creates a desirable crust. However, it can also be used for other foods like mushrooms or eggplant to add a golden-brown, lightly charred exterior.

Cooking Vessels:

• Pan-Frying: This technique can be performed in various types of pans, including skillets, non-stick pans, or Dutch ovens.
• Pan Searing: Searing is typically done in a cast iron skillet or a stainless steel pan. These pans can withstand high temperatures and facilitate even heating, which is crucial for achieving a good sear.

In summary, while both pan searing and pan-frying involve the use of a pan and heat, they differ in their purpose, technique, timing, and the types of food they are typically used for. Pan searing is a specific step in the cooking process that adds flavour and texture to the surface of food, while pan-frying is a more general technique used to cook a variety of foods until they are ready to be served.

Stainless steel, carbon steel, and cast iron are the best pans for searing

Searing is a cooking technique that uses high temperatures to create a crisp brown crust on the exterior of an ingredient, typically a protein. It is a great way to enhance the flavor of your cooking.

To achieve a good sear, the choice of pan is important. Stainless steel, carbon steel, and cast iron are the best options for searing. Here's why:

Stainless Steel

Stainless steel cookware, particularly 5-ply stainless steel, is an excellent choice for searing. These pans heat up quickly and evenly, eliminating hot spots and allowing for consistent browning. They are also durable and can withstand intense heat without warping. Additionally, stainless steel pans are easier to maintain than cast iron, as they do not require regular seasoning and are often dishwasher-safe.

Carbon Steel

Carbon steel pans are another great option for searing. They heat up quickly, distribute heat evenly, and retain heat effectively. Carbon steel is lighter than cast iron, making it easier to handle, especially when cooking multiple portions. Carbon steel pans offer consistent and even heating, preventing hot spots and ensuring an even sear. They are also versatile and can be used for a variety of cooking techniques, such as roasting and sautéing.

Cast Iron

Cast iron pans are popular for searing due to their excellent heat retention. They get extremely hot and stay that way, providing the high temperatures needed to create a beautifully browned exterior on meats. However, cast iron pans require more maintenance and can be heavier than carbon steel options.

When choosing a pan for searing, consider factors such as heat retention, conductivity, durability, and ease of cleaning and maintenance. Each of these materials has unique advantages, but all are excellent choices for achieving a perfect sear.

How to get a good sear on your steak

Preparation

Before you start cooking, there are a few steps you can take to ensure your steak will sear properly. Firstly, make sure your steak is at room temperature. This will help you get a good crust. Next, pat the steak dry with a paper towel to remove any excess moisture. This is important because the exterior of the steak needs to be dry in order to caramelize properly when it hits the hot pan.

The next step is to season your steak. Use a generous amount of coarse salt and freshly cracked pepper, and press it into the surface of the meat. You can also add other seasonings, such as garlic or rosemary, if desired. It's best to season your steak just before cooking, but if you want to season it in advance, it's better to do it at least 40 minutes beforehand. This will give the salt time to dissolve and be reabsorbed by the meat, which will improve the browning.

Choosing the right pan and oil

When it comes to choosing a pan, cast iron is the best option. Cast iron pans retain heat extremely well and can withstand high temperatures, making them ideal for searing steak. You'll also want to choose an oil with a high smoke point, such as avocado oil, vegetable oil, or canola oil.

Cooking the steak

Now it's time to cook your steak. Heat your cast iron pan over high heat until it's very hot, and add enough oil to coat the bottom of the pan. Once the oil is shimmering or smoking slightly, it's ready for the steak. Place the steak in the pan and don't touch it for 3-4 minutes. This will allow the steak to develop a good sear and form a crust.

After 3-4 minutes, take a peek to see if the steak is ready to be flipped. If it's still sticking to the pan, give it a little more time. A properly seared steak will release easily from the pan. Once the first side is done, flip the steak and cook the other side for another 3-4 minutes, or until it's done to your desired level of doneness.

For an extra touch of flavor, you can add a few tablespoons of butter, some garlic cloves, and some sprigs of thyme to the pan during the last minute of cooking. Baste the steak with the melted butter, then remove it from the heat and let it rest for a few minutes before serving.

Tips for a better sear

• Choose a thicker cut of steak, such as a ribeye or New York strip, as these cuts have more fat and will result in a juicier steak.
• Don't crowd the pan. Make sure there's enough space between each piece of meat to allow for even cooking and browning.
• Resist the temptation to move the steak around in the pan. It's important to let it sit undisturbed for the first few minutes to allow the sear to develop properly.
• Don't overcook your steak. A good seared steak should have a crispy exterior and a juicy, tender interior.
• Use a meat thermometer to check the doneness of your steak. For a rare steak, aim for an internal temperature of 120 degrees Fahrenheit, and for medium-rare, aim for 135 degrees Fahrenheit.
• Let your steak rest for a few minutes after cooking. This will allow the juices to redistribute and result in a more tender, flavorful steak.

Searing does not seal in juices

Searing meat does not seal in its juices. This is a common misconception that can be traced back to German chemist Justus von Liebig, who, in 1847, theorised that a brown "crust" forms over the meat, creating a barrier that keeps the juices in. However, this crust is not waterproof, and juices continue to escape during cooking.

Meat is made up of muscle fibres that contain liquid held in by a thin membrane. Heating meat causes these fibres to contract, forcing the liquid out of the cells. Some of the liquid leaks out during cooking, and some is converted to steam and lost through evaporation. Therefore, cooking meat for longer will result in more juice loss.

Searing is a dry-heat cooking technique that involves cooking meat over very high heat to create a crisp brown crust. It is often the first step in braising a piece of meat. While searing does not seal in juices, it is still an important step in cooking, as it adds flavour and texture to the meat. The Maillard reaction, a chemical reaction that occurs when food is heated, is responsible for the formation of the crust and the development of new flavour compounds.

To achieve a good sear, it is important to use a pan that can withstand high temperatures, such as stainless steel, carbon steel, or cast iron. The pan should be heated up before adding oil, and the meat should be patted dry and seasoned generously with salt and pepper before being added to the pan. It is also crucial not to crowd the pan, as this can cause the meat to steam instead of sear.

Frequently asked questions