Techniquebeginnerdraft
Searing
Also searched as: searing, frying steak, building a crust
In short: Hot pan, dry surface, little movement at the start: that is how a brown, aromatic crust forms.
Picture it
Like a rubber stamp: it needs firm, steady contact, or the print smudges.
What happens
The hot pan evaporates the last water on the surface; after that the temperature rises above 140 °C and browning begins. At first the meat sticks until a crust has formed, then it releases by itself. After that you may turn it more often, which even cooks it more evenly.
Why it matters
With quick-cooked meat, the crust supplies most of the flavour.
How it’s done
Sequence · Step 1 of 5
Pat the meat dry.
All steps as a list
- Pat the meat dry.
- Preheat the pan hard with a little heat-resistant oil.
- Add the meat; it should sizzle loudly.
- Leave it until it releases by itself.
- Turn, cook to the desired , and at the end add butter for .
Rules of thumb
- No sizzle means: the pan is too cold.
- Better to fry in two batches than in one full pan.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Fleisch