How to Sear Meat

To sear means to cook food over a very high, dry heat to seal a surface. This is usually done in a skillet or under a broiler.

The high heat caramelizes the naturally occurring sugars present in the food and produces a flavorful crust. Browning becomes apparent when the food's surface reaches approximately 310 degrees Fahrenheit.

Food that is boiled in a liquid--like stew--can only reach 212 degrees and will never brown, which is why it is important to sear stew meat before adding any liquid.

Instructor: Paul Grimes