Searing Guide

Perfect Your Crust: Oils, Techniques & Timing

The Golden Rules

Rule 1: Dry the Surface

Immediately after removing the protein from the bag, pat the surface thoroughly with paper towels. Any moisture will turn to steam, cooling the pan and preventing browning. Some chefs recommend chilling the protein in an ice bath for 10-15 minutes before drying and searing, which provides a thermal buffer against overcooking the interior.

Rule 2: High Heat

The searing surface must be as hot as possible. This ensures the Maillard reaction occurs rapidly, creating a crust in 60-90 seconds per side. Preheat your pan for 2-3 minutes until it begins to smoke, or use a culinary torch at high setting.

Rule 3: Don't Move

Once the protein hits the hot surface, resist the urge to move it. Let it sit undisturbed for the full searing time on the first side. This allows proper browning and crust formation. Only flip once.

Rule 4: Season at the Last Moment

Season the protein just before searing, not earlier. Salt can draw moisture to the surface, preventing browning. Season immediately before the protein hits the pan.

Recommended Oils

Choose an oil with a high smoke point to prevent burning and off-flavors.

Avocado Oil
Neutral, mild buttery

Smoke Point

520°F / 270°C

Best For:

steaksfishpoultryall proteins

Highest smoke point, ideal for maximum crust development without burning

Ghee (Clarified Butter)
Rich, buttery, nutty

Smoke Point

485°F / 250°C

Best For:

steaksbeefporkbutter basting

Perfect for butter basting technique; adds luxurious flavor without milk solids

Grapeseed Oil
Neutral, clean

Smoke Point

420°F / 215°C

Best For:

all proteinsgeneral searing

Reliable all-purpose option with good heat tolerance

Beef Tallow
Deep, beefy, savory

Smoke Point

400°F / 205°C

Best For:

steaksbeefshort ribs

Traditional choice for steaks; imparts authentic beef flavor

Canola Oil
Neutral

Smoke Point

400°F / 205°C

Best For:

poultryfishvegetables

Affordable, widely available, good for lighter proteins

Coconut Oil (Refined)
Neutral (refined)

Smoke Point

450°F / 232°C

Best For:

fishpoultryvegetables

Good heat tolerance; use refined variety for high-heat cooking

Searing Methods

Different techniques work best for different cuts and situations.

Cast Iron Pan
The classic method using a preheated cast iron or carbon steel pan for even heat distribution and excellent crust development.

Per Side

60-90 seconds

Temperature

Pan at 450°F+ (232°C+)

Pros

  • • Excellent heat retention
  • • Allows for butter basting
  • • Creates even, beautiful crust
  • • Versatile for all protein types

Cons

  • • Can be smoky indoors
  • • Requires high-heat oil
  • • Need to monitor heat carefully

Best For:

steakschopschickenfish fillets

Tips:

  • • Preheat pan for 2-3 minutes until smoking
  • • Pat protein completely dry before searing
  • • Don't move protein while searing first side
  • • Use high smoke-point oil to prevent burning
  • • Add butter and herbs for final 30 seconds of basting
Culinary Torch
Using a handheld culinary torch for rapid, controlled crust development with minimal internal temperature rise.

Per Side

30-60 seconds

Temperature

Torch flame at high setting

Pros

  • • Very fast searing
  • • Minimal internal temperature rise
  • • Great for irregularly shaped cuts
  • • No smoke in kitchen
  • • Precise control

Cons

  • • Can leave slight "torch taste" if not careful
  • • Less even crust than pan searing
  • • Requires practice for consistency

Best For:

short ribsroaststhick steaksirregular cuts

Tips:

  • • Hold torch 2-3 inches from surface
  • • Move torch in smooth, continuous motions
  • • Don't linger on one spot to avoid burning
  • • Work quickly to minimize temperature rise
  • • Torch in well-ventilated area
Outdoor Grill
Using a hot grill (charcoal or gas) for smoky flavor and excellent crust development while keeping smoke out of the kitchen.

Per Side

60-90 seconds

Temperature

Grill at high heat (450°F+ / 232°C+)

Pros

  • • Adds smoky flavor
  • • Keeps smoke outside
  • • Excellent heat source
  • • Great for entertaining

Cons

  • • Weather dependent
  • • Less consistent heat than pan
  • • Harder to control temperature
  • • Can dry out delicate fish

Best For:

steakschopschickenvegetables

Tips:

  • • Preheat grill to high heat
  • • Oil grates to prevent sticking
  • • Place protein perpendicular to grates for marks
  • • Don't flip until crust forms
  • • Use fish basket for delicate fillets
Deep Fry
Submerging protein briefly in hot oil for rapid, intense crust development. Best for smaller pieces or thin cuts.

Per Side

10-20 seconds

Temperature

Oil at 350-375°F (175-190°C)

Pros

  • • Extremely fast crust development
  • • Minimal internal temperature rise
  • • Crispy, intense crust
  • • Great for appetizers

Cons

  • • Uses more oil
  • • Can be messy
  • • Requires careful temperature control
  • • Not ideal for thick cuts

Best For:

small piecesthin filletsshrimpscallops

Tips:

  • • Use high smoke-point oil
  • • Heat oil to exact temperature with thermometer
  • • Pat protein completely dry
  • • Lower carefully into oil
  • • Remove immediately when golden

Protein-Specific Guides

Select a protein to see recommended oils, techniques, and tips.

The Basting Finish (Professional Technique)
Professional technique for extra flavor and finish
  1. 1After searing the first side and flipping the protein, add 1 tablespoon of butter to the pan.
  2. 2Add a crushed clove of garlic and a sprig of fresh herb (thyme or rosemary) to the butter.
  3. 3Tilt the pan and use a spoon to continuously baste the melting, foaming butter over the protein.
  4. 4Continue for the final 30 seconds of the sear.
  5. 5This adds an extra layer of flavor and creates a beautiful, glossy finish.

Tips:

  • • Use high-quality butter for best flavor
  • • Fresh herbs are essential; dried herbs don't work as well
  • • The foam carries flavor; spoon it over the protein
  • • Watch for the butter to turn golden brown (not black)
Post-Sear Resting

While sous-vide proteins do not experience the same "juice loss" as traditionally cooked meat, a brief rest is still beneficial. Allow the seared protein to rest for 2 to 5 minutes before slicing. This allows the surface temperature to cool slightly and the internal temperature to stabilize, ensuring the perfect edge-to-edge doneness is maintained.

Tips:

  • • Rest on a warm plate to maintain temperature
  • • Tent loosely with foil if resting longer than 3 minutes
  • • Don't cover tightly; steam can soften the crust