10 min read

The Science of Searing

Why a hard sear makes everything taste better, and how to get a deep golden crust without drying out the inside.

Key steps

1
Pat the surface completely dry — moisture is the enemy of browning.
2
Heat the pan until the oil shimmers, just below smoking.
3
Lay the protein down and leave it alone; resist the urge to move it too early.
4
Flip once, add butter and aromatics, and baste for flavor and color.