Ever wonder why restaurant steaks and pan-fried chicken taste so good? It’s not just the seasoning — it’s the sear. Searing is one of the most effective ways to build deep, savoury flavour in your food, thanks to a little thing called the Maillard reaction. The best part? Once you understand the basics, it’s easy to do at home. Here’s how to get that golden-brown crust and big flavour every time you cook.

What Is Searing and Why Does It Matter?

Searing is the process of cooking the surface of food — usually meat — at high heat until a browned crust forms. This isn’t just about colour; it’s about unlocking complex flavour. When meat is seared properly, the proteins and sugars on its surface undergo a chemical reaction that creates hundreds of flavour compounds.

That’s what gives a steak its rich, almost nutty flavour and makes the outside irresistibly tasty. It’s the difference between boiled chicken and golden, crispy-skinned chicken — and it makes a huge impact.

Use the Right Pan and Heat

For a good sear, you need high heat and the right equipment. A heavy-bottomed pan — like cast iron or stainless steel — is ideal because it retains heat evenly. Non-stick pans don’t get hot enough and can sometimes steam your food instead of searing it.

Preheat your pan until it’s really hot — not just warm. You should see a slight shimmer on the surface if you’re using oil. Don’t rush this step; heat is everything when it comes to searing.

Don’t Crowd the Pan

One of the most common mistakes is putting too much food in the pan at once. When you overcrowd, the temperature drops and your food starts to steam instead of brown. Always leave space between items — if you’re searing meat, do it in batches if you have to.

Also, resist the urge to move things around too soon. Let the food sit undisturbed for a few minutes to allow a crust to form. If it sticks, it’s not ready yet.

Dry Your Ingredients First

Moisture is the enemy of a good sear. Pat your meat or vegetables dry with a paper towel before they hit the pan. If they’re wet, that moisture will turn to steam, and instead of crisping up, your food will end up soggy.

Drying isn’t just for meat either — mushrooms, tofu, or even halloumi benefit from a good pat-down before searing.

Rest and Finish as Needed

Once your food is beautifully browned, finish cooking it to your desired doneness — either by lowering the heat or moving it to the oven. And just like with any protein, let it rest after cooking so the juices stay inside.

The searing stage sets the foundation for flavour, but it’s what you do next that locks it in.