Mastering the Art of Meat Browning: Chef-Approved Tips for the Perfect Sear
Achieving that flavorful crust on meat is all about technique, according to top chefs who swear by the Maillard reaction. This process, where heat transforms proteins and sugars, gives meat its deeply savory crust and enhances flavor.
To get the best results, chefs insist on using a “really hot pan,” minimal moisture, and plenty of space between pieces to allow the meat to sear properly, not steam.
Charlie Crote, head chef at London’s Midland Grand Dining Room, emphasizes that “you always want to sear meat before putting it in a pan or into the oven.
This builds a crust on the outside, and firms up the meat [in a good way].” While there’s a popular notion that searing seals in juices, Crote notes that’s “simply not true.”
To start, Crote and other chefs advise heating the pan until it’s “really hot,” with Skye Gyngell, chef-patron of Spring in London, recommending leaving it over a high flame until “you see a gentle smoke rise from the centre of the pan.”
Once the pan reaches this point, add oil and swirl it around to coat the pan evenly. Extra-virgin olive oil, vegetable oil, or sunflower oil work well.
Seasoning is critical, too, and it’s best to do it immediately before cooking. “If you do this any earlier,” says Crote, “it will draw out the moisture, which means, when you put the meat in the pan, it will just have a layer of moisture on the outside and will boil rather than sear.” For optimal results, make sure the meat is dry and at room temperature.
Once in the pan, the meat should sizzle, signaling that it’s browning correctly. Gyngell adds, “It’s really important not to overcrowd the pan, otherwise the meat will stew rather than brown and get that lovely crust.”
She also suggests letting the meat “do its thing” without constantly turning it, allowing it to naturally release once the crust forms. After reaching the desired color, take the meat out and let it cool briefly before transferring it to a roasting tray if further cooking is needed. Gyngell recommends leaving it “open and exposed to get that drier roasting.”
Don’t forget to deglaze the pan to capture all those delicious bits left behind. Gyngell suggests adding wine and letting it reduce before incorporating other flavors, then pouring it over the meat. For dishes like stews, “low and slow” cooking maximizes flavor, especially when reheated, making it ideal for autumn meals.
Want to perfect your meat sear? Visit our homepage for more chef-approved tips on cooking techniques and enhancing meat flavors.
