Sear
Searing is browning the surface of food, usually meat, very quickly over intense heat so a deeply colored, flavorful crust forms. The high temperature triggers browning reactions that create hundreds of new flavor compounds on the exterior. Despite an old myth, searing does not truly seal in juices, but it does build the rich, savory taste and appealing color that make seared food so satisfying.
Cooks sear at the start or end of cooking to add that crust to steaks, chops, roasts, and scallops. Get the pan or grill very hot, pat the food completely dry, and add it to a thin film of oil, then leave it alone until a crust develops before turning. Do not crowd the pan, since escaping steam prevents browning. A common approach is to sear first for color, then finish thicker cuts in the oven at a gentler heat.
Cooks sear at the start or end of cooking to add that crust to steaks, chops, roasts, and scallops. Get the pan or grill very hot, pat the food completely dry, and add it to a thin film of oil, then leave it alone until a crust develops before turning. Do not crowd the pan, since escaping steam prevents browning. A common approach is to sear first for color, then finish thicker cuts in the oven at a gentler heat.