The ideal pan temperature for a good sear is generally between 400°F to 450°F (204°C to 232°C). This high heat allows for the Maillard reaction to occur, creating a flavorful crust.
Achieving a perfect sear requires a combination of high heat and a dry surface. The Maillard reaction, a chemical reaction between amino acids and reducing sugars, is responsible for the browning and complex flavors we associate with a good sear. This reaction occurs most effectively at temperatures above 285°F (140°C), but for optimal results, a pan temperature of 400°F to 450°F is recommended.
Here's a breakdown of why this temperature range is crucial:
Before searing, pat your food dry with paper towels. Excess moisture will lower the pan temperature and hinder the searing process, resulting in a steamed or boiled effect instead of a desirable crust.