How it works
The key to successful pan searing lies in managing heat and moisture. Start by preheating a heavy-bottomed pan over a high hob setting until it is very hot. Meanwhile, ensure your protein is dry by patting it with kitchen paper. Moisture on the surface will steam the food and prevent that desirable crust from forming. Adding a small amount of fat with a high smoke point, such as vegetable oil or clarified butter, helps conduct heat evenly and prevents sticking. Once the pan is ready and the fat shimmering, place the protein gently into the pan without overcrowding. Crowding reduces the pan temperature and causes steaming rather than searing. Leave the food undisturbed for several minutes to allow the Maillard reaction to develop a deep brown crust. Resist the urge to move or flip too early, as this can tear the crust and disrupt even cooking. After the first side has formed a crust, flip the protein carefully and sear the other side. At this stage, you may choose to baste with butter and aromatics for added flavour. Finally, remove the food from the pan once it reaches the desired internal temperature, allowing it to rest briefly before serving. This technique is quick, efficient, and brings out the best in steaks, chops, and fish skin.
Best for
- steaks
- chops
- crispy fish skin
- chicken breasts
- vegetables with firm texture
Common mistakes
- Crowding the pan and steaming food
- Moving the protein too early and tearing crust
- Using insufficient heat and getting grey meat
- Not drying the surface properly before searing
- Using the wrong type of fat that smokes excessively