The Secret to a Perfect Sear, Every Time

A great sear is mostly about moisture management. Surface water has to boil off before browning can begin, so any liquid clinging to your protein is stealing energy from the crust you want. Pat everything bone dry and, when you have time, let it rest uncovered in the fridge first.

Heat the pan before the oil and the oil before the food. A properly preheated pan recovers quickly when the cold protein hits it, which is the whole game. If the temperature crashes, you end up steaming instead of searing, and no amount of waiting will rescue it.

Then comes the discipline: leave it alone. The crust releases itself from the pan when it is ready, so constant poking only tears the surface and slows things down. Trust the process, flip once, and you will be rewarded with deep, savory browning.