Why is it important to dry meat after sous vide before finishing (like searing)?

Question

Why is it so important to dry your meat after sous vide before searing? Find out how a dry surface is the key to achieving a fast and effective sear.

Answer 1

Drying meat after sous vide and before searing is crucial for achieving a beautiful, flavorful crust. Moisture on the surface inhibits the Maillard reaction, preventing proper browning.

Detailed Explanation:

After sous vide cooking, the meat's surface is often quite moist. This moisture is the enemy of a good sear. When you introduce wet meat to a hot pan, the heat energy is first used to evaporate the water. This process significantly lowers the surface temperature of the meat, preventing it from reaching the temperatures necessary for the Maillard reaction to occur. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Instead of searing, the meat will steam, resulting in a pale, grey, and unappetizing exterior. Drying the meat thoroughly, using paper towels or even air-drying in the refrigerator for a short period, removes this excess moisture. This allows the surface temperature to rise rapidly when it hits the hot pan, promoting the Maillard reaction and creating a delicious, deeply browned crust. The result is a perfectly cooked interior from the sous vide process and a flavorful, texturally pleasing exterior from the sear.

Pro Tip:

For an even better sear, after drying the meat, consider placing it uncovered in the refrigerator for an hour or two. This further dries the surface and allows for even faster browning when searing.