Technique Tuesday – Searing How To Sear Meat, Fish & Poultry

There are all sorts of different cooking techniques that you’ll see in recipes; braising, sautéing, roasting, poaching, steaming and broiling to name a few, but once you learn these fundamental techniques, you’ll be able to handle most recipes.  Cooking isn’t just about recipes, but how to take the ingredients and use them in the best and most delicious ways!



This is a common method used for cooking thinner pieces of meat, poultry and fish.  It uses a high heat to quickly brown the outside (or skin) for the best flavor.  When searing meat or chicken, it is important to:

  • Let the item come up to room temperature.
  • Pat the item very dry with paper towels – this makes sure that the meat gets nice and brown, and doesn’t steam, and brown food tastes gooooood!
  • Season well with salt and pepper.
  • Use a heavy-bottomed pan for even searing.
  • Always preheat your pan before adding butter and/or oil.
  • Leave the item alone in the pan until it’s well browned.  This can be the hardest part of cooking – patience, but your item will let you know when it is ready, and will release from the pan and turn easily.
  • Flip the item, and sear until the second side is similarly browned. Check the temperature of the item.  If it is not completely cooked through, place it in a preheated 400 degree oven to finish cooking
meat searing
meat searing

Searing is also commonly used for thicker cuts of meat to “seal in the juices” – although it doesn’t actually seal anything in, it allows for a nicely browned crust, without over cooking which equals juicy meat.  Searing can be used in combination with other techniques such as braising, baking or roasting.  Searing gives the item a deliciously brown and caramelized crust.

Temperature Guide for Meat and Poultry
Temperature Guide for Meat and Poultry


Enjoy your searing!

With Love,


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