Searing

Searing is a cooking technique that uses high heat to brown the outer surface of food, producing a browned crust and enhanced flavor through the Maillard reaction. It is commonly applied to foods with protein such as beef, pork, poultry, as well as fish and certain vegetables. Searing is typically used as an initial step in a cooking sequence rather than as the sole method of cooking.

The technique requires a hot, dry pan or grill and a small amount of oil with a high smoke point. Food should be patted dry to promote browning, and the pan should not be overcrowded to avoid steaming. Once placed in the pan, food is left undisturbed until a crust forms, then turned to brown the other side.

Searing temperatures and times vary, with browning beginning at around 140 C (285 F) and advancing rapidly at higher heat. Thin cuts may sear in 1–2 minutes per side; thicker cuts may need longer or be finished in the oven. Searing is also used for vegetables and fish to develop flavor and texture.

There are common variations and related practices. A reverse sear begins with gentle cooking to near the target internal temperature, followed by a short high-heat sear. Resting after searing helps redistribute juices. Searing is primarily about flavor and crust formed by surface browning, rather than a dramatic seal of in juices.