On the stove · 05 / 15
Sear
A hard, hot crust on the outside. Leave it alone until it releases.
When to use it
Steaks, chops, fish skin, scallops, and the start of a braise.
- 1
Pat the surface very dry and salt it.
- 2
Use a heavy pan and a thin film of oil with a high smoke point.
- 3
Lay the food in away from you. Press once so it contacts the pan.
- 4
Do not move it. When it releases with a nudge, it is ready to turn.
- 5
Sear the second side, then finish in the oven if the center is still cold.
You are done when
The crust is deep brown, not pale and not black. The middle matches the doneness you wanted.
Watch out
- Flipping every 20 seconds.
- A wet steak in a lukewarm pan.