Heat Control
High-Heat Sear
Sear over high heat to build a brown crust. The inside stays juicy because the outside seals fast.
Key Points
Dry the surface before it touches the pan. Wait two full minutes before the first flip. The meat releases by itself when the crust is ready.
Common Failures
Flipping too early tears the crust off and leaves it in the pan. Crowding the pan drops the temperature and steams the meat instead.
Do this
Heat the pan until a drop of water skates across it. Dry the meat. Lay it down away from you. Do not touch it for two minutes.
Why it works
A dry surface reaches 140C fast. Sugars and proteins react there and make the brown layer. A wet surface stays at 100C and never gets there.
When to skip it
Skip searing for thin fish fillets. They cook through before any colour appears. Grill or poach those instead.
