Sear

Sear

A golden crust in seconds, before the cooking continues another way

The technique

A very hot skillet, a drizzle of oil just starting to smoke. Place the piece in the pan and leave it alone. Don't pierce the meat with a fork; tongs are enough. Count thirty seconds to two minutes per side depending on the thickness. High heat does the work, not time.

When to use it

To brown meat, fish, or vegetables before finishing the cooking in the oven, braising, or in a sauce. It builds flavor and a beautiful surface texture, but it does not cook the center. Use this step just before roasting, simmering, or deglazing.

Common mistakes

• Skillet not hot enough: the piece releases its moisture instead of browning.
• Too many pieces at once: the temperature drops and the food boils instead of searing.
• Flipping too soon: the crust hasn't had time to form and it sticks.
• Too much cold oil: it fries the surface instead of cleanly searing it.

The cue

The piece releases from the skillet on its own as soon as the crust is ready, without forcing. Aim for a golden brown color, almost caramelized, never gray. If it still resists at the bottom, wait a few more seconds before flipping.