Dry-heat cooking · beginner

Searing

Browning the surface of food quickly in a very hot pan.

What it is

Searing puts dry, seasoned food into a very hot pan with a thin film of oil and leaves it undisturbed until a deep brown crust forms. It is usually the first step before roasting, braising or stewing, or the whole method for thin steaks, scallops and fish.

Why cooks use it: The crust adds strong roasted, savoury flavour and leaves browned bits (fond) in the pan that become the base of a sauce.

The science

Above roughly 140 °C, amino acids and sugars react to form hundreds of flavour compounds (Maillard reaction). Searing does not 'seal in juices': seared meat loses about as much moisture as unseared meat; its benefit is flavour.

How heat moves into food The Maillard reaction How proteins set when cooked Smoke point of fats Sous-vide science

Step by step

Take the food out of the fridge 20–30 minutes ahead and pat it very dry.
Season with salt just before cooking, or at least 40 minutes ahead.
Heat a heavy pan until very hot, then add a thin layer of high-smoke-point oil.
Lay the food away from you and leave it alone until it releases (about 1–3 minutes).
Turn and sear the other side; sear edges with tongs if needed.
Work in batches so the pan stays hot.

Heat and timing

Searing 200–250 °C · Pan surface around 200–250 °C; the oil shimmers and just begins to smoke.

Time: 1–3 minutes per side for a crust.

How you know it’s right

Loud, steady sizzle the moment food hits the pan
Food releases from the pan by itself
Deep brown, not grey, surface

Common mistakes

Wet food
Crowding the pan
Moving food too early
Using butter alone at full heat (it burns)

Troubleshooting

Grey, steamed surface: Dry the food, heat the pan longer and cook in smaller batches.
Lots of smoke: Use an oil with a higher smoke point and turn on the extractor; lower the heat slightly.
Food sticks: Wait; a proper crust releases naturally.

Restaurant DNA

How professionals do it

Line cooks sear proteins in very hot carbon-steel or cast-iron pans with neutral oil, then often add butter, aromatics and baste for the last minute, finishing in the oven if thick.