Searing Meat
To sear meat, you need a very hot surface. Heat a pan over high heat, then add oil, and continue to heat until the oil just starts to smoke. This is the hottest that the pan will get before the oil starts to break down.
Lay down the dried, seasoned pieces of meat or poultry. Make sure you don’t crowd the pan – leave a little room between the pieces and around the edge of the pan. Now leave the meat alone – let it bond with the hot metal, and don’t disturb it at all for a few minutes. You can tilt the pan around lightly to redistribute the oil, but don’t move the meat.
After a few minutes, the meat will have formed a crust, and the pan will have released it. You can now turn the meat over without tearing it up. First take a peek at it though – if it’s not browned evenly, return it and press down on the less browned parts.
Sear the other side of the meat, again without moving it until the crust has formed and the pan releases it. Then, with tongs, move the meat around to get the side edges. Getting a dark, even sear over all surfaces is especially important for braised dishes, as the sear provides a lot of deep, caramelized flavor to the dish.
