What exactly does searing your meat do?
How does searing meat work to be a positive technique when cooking?
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Answers ( 1 )
The assumption in searing meat is that it saves moisture, locks in moisture, but that actually isn't what happens. In fact chef Alton Brown tested the theory, and moisture was reduced. You see, cooking meat and cooking at high temperature causes moisture to burn off. So, no that's not why you sear meat. Searing meat, getting the surface of the meat a crusty brown, actually removes the moisture from the surface and gives you a nice roasted flavor. What searing does is enhance the flavor of the meat, the high temperature brings out more flavor and texture in the meat. And, if you've ever had a steak that wasn't seared, and one that has been seared well, you most certainly will recognize the difference. Non-seared meat is generally bland by comparison. Searing meat gives a texture like cooking on an open fire, it's rich, crispy and flavorful.
The method for searing was taught to me by a chef at Musso & Frank Grill in Hollywood, sometime in the 1980s - and I've done it every time since then, happily enjoying steaks and roast more than I ever had before. For a steak, make the pan hotter than hell - his words, not mine - then drop the steak into the pan and let it sit for about 3 minutes - don't move it, don't touch it. After the 3 minutes, flip the steak. If the surface of the steak is fully seared it should release easily - if it's sticking to the pan, let it sit longer. If it's sticking, it's still moist and not fully seared. Depending on how you like your steak, for rare to medium rare it cooks about 6-7 minutes, and by prodding the center of the meat with a utensil (I use my finger, clean hand of course), it should give easily to a push, it's more pliable. More well done meat will be stiffer to the touch. For a roast, you can sear the roast in a pan before adding to the oven. I used to just use a 500 degree temperature for a roast, then reducing the temperature after 15 minutes, but have started searing in a pan first and that's had a much better result. When you sear, be sure to get the meat a dark brown, almost burnt look.
Some information if you'd like to research more:
https://www.thespruceeats.com/does-searing-meat-seal-in-juices-995432
https://www.thekitchn.com/does-searing-meat-really-seal-in-the-juices-food-science-218211
https://www.allrecipes.com/article/how-to-sear-meats/