Pan-searing is a surefire technique to achieve a crispy, browned, caramelized exterior on meats and vegetables.
With a few essential tips, you’ll be on your way to pan-seared perfection in no time.
Ready to get started?
Simply Recipes / Karishma Pradhan
Both of these pans are ideal for high-heat cooking, especially getting a solid, browned crust.
Moreover, high heat can damage non-stick pans, degrading the coating.
The Best Meats to Pan-Sear
Most quick-cooking meats are ideal for pan-searing.
Simply Recipes / Karishma Pradhan
For example, chicken thighs are naturally portion-sized, so they don’t need any prep.
Generously season on both sides with salt and pepper.
I use 3/4 teaspoon to 1 teaspoon salt per pound of meat as a rule of thumb.
Simply Recipes / Karishma Pradhan
Preheat a pan on high heat:
Set a large skillet on high heat.
Let sear for several minutes until nicely browned on one side.
If a proper crust has formed, the food should easily flip without sticking.
Simply Recipes / Karishma Pradhan
If you notice sticking, wait another minute or so before flipping.
Sear again for several minutes until browned on both sides.
For meat, be sure to use a meat thermometer to check that the inside has adequately cooked through.
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
