Should meat be completely dry on the surface before searing? Why?

Question

Understand why surface dryness is key to a proper sear and browning.

Answer 1

Yes, meat should be completely dry on the surface before searing. This promotes the Maillard reaction, resulting in a deeply browned and flavorful crust.

Detailed Explanation:

Searing is a cooking technique that relies on high heat to create a flavorful, browned crust on the surface of meat. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, is responsible for this browning and the development of complex flavors. This reaction occurs most effectively at high temperatures and low moisture levels.

If the surface of the meat is wet, the heat from the pan will first be used to evaporate the moisture. This process lowers the surface temperature of the meat, preventing it from reaching the high temperatures needed for the Maillard reaction to occur efficiently. Instead of searing, the meat will steam, resulting in a pale, gray surface and a less desirable flavor.

To ensure a good sear, pat the meat dry with paper towels before placing it in the hot pan. This removes surface moisture and allows the meat to brown properly, developing a rich, flavorful crust.

Pro Tip:

After patting the meat dry, leave it uncovered in the refrigerator for an hour or two. This allows the surface to dry out even further, leading to an even better sear.