Searing Basics
This cooking technique uses high heat to brown the surface of food quickly.
This kitchen tool is used to flip steaks or chops without piercing and losing juices.
Tongs
This must evaporate from the surface of food before browning can begin.
Moisture (Water)
This Japanese beef dish is often seared quickly at high heat and served rare.
Tataki
This popular fish is commonly seared skin-side down until crispy.
Salmon
This reaction between amino acids and sugars is responsible for the brown crust formed during searing.
The Maillard reaction
This device measures surface temperature to ensure a pan is hot enough for searing.
Infrared Thermometer
Searing does NOT do this to meat, despite popular myth.
Seal in the juices
This Italian word describes a thick, grilled and often seared porterhouse steak from Tuscany.
Bistecca
This luxury seafood item is often seared briefly on both sides for a caramelized crust and tender center.
Scallops
For best results, meat should be this before searing to prevent steaming.
Dry
This oil property determines whether it is suitable for high-heat searing.
This protein-rich component of meat contributes significantly to browning reactions.
Amino acids (or proteins)
In French cuisine, “saisir” means this in English.
To sear
This cut of beef is especially popular for pan-searing and known for its tenderness.
Filet Mignon
This type of pan is especially best for retaining heat and creating an even sear.
Cast Iron Skillet
This heavy French cookware brand is famous for its enameled cast iron, ideal for searing and braising.
Le Creuset
This temperature range (in °F) is typically required on a pan surface for effective searing.
400-500 degrees Fahrenheit
This Latin American dish often features quickly seared beef strips with onions and peppers.
Lomo saltado
This poultry part benefits from searing skin-side down to render fat and crisp the skin.
Chicken Thigh
This common mistake, often caused by too much food in the pan, prevents browning and causes steaming instead.
Overcrowding the pan
This restaurant-grade cooking appliance delivers extremely high heat from above for intense searing.
Broiler
This term describes cooking food briefly at high heat after sous vide to develop a crust.
Reverse searing (or finishing sear)
This French cooking technique involves browning meat first, then slowly cooking it in liquid.
Braising
This plant-based protein, often pressed before cooking, can develop a golden crust when seared properly.
Tofu