Heat
How to sear meat and fish
Brown the outside of meat or fish fast in a very hot pan for a deep, flavorful crust.
Step by step
- Pat the meat dry with paper towels and salt it.
- Heat a heavy pan over medium-high to high heat until very hot, then add a thin layer of oil.
- Lay the meat in, away from you, and leave it alone.
- Turn it once it releases easily and is deep brown, then brown the other side.
- Sear in batches so the pieces don't touch.
How you know it's done
There is a deep brown crust and the meat lets go of the pan on its own. Searing doesn't cook it through; finish to a safe temperature.
Common mistakes
- Wet meat, which steams.
- Moving it too soon, which tears the crust.
- Crowding the pan.
Simmerbee recipes that use it (9)
- Garlic Rosemary Lamb Chops
- Grilled Carne Asada for a Crowd
- Honey Garlic Glazed Pork Tenderloin
- Pan-Seared Butter Basted Steak
- Pan-Seared Pork Chops with Garlic Butter
- Reverse-Seared Thick-Cut Steak
- Skillet Beef and Broccoli
- Sunday Dutch Oven Pot Roast
- Weeknight Beef Stroganoff
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I sear?”
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