Sear

Sear is a term most often used with meats/proteins. Often confused with Saute' searing protein requires much less fat or oil in the pan.

To properly sear a protein it is essential to first remove as much moisture as possible from the surface. This is accomplished easily by placing protein between the folds of a towel and pressing lightly to remove residual moisture.

Heat pan on high until HOT then add approximately one tbs oil or desired fat, it should shimmer immediately. Place seasoned protein in pan and press down lightly and evenly to ensure maximum contact with cooking surface. Reduce heat to med high and be careful not to burn the oil. Do not cook on max flame! The knobs turn for a reason. It is important at this point to NOT agitate the pan or attempt to move the protein. For an even sear allow the meat to cook. It will release from the pan when it is ready to be turned. You should see an even golden brown color. Turn over and repeat the process.

There are generally two reasons proteins stick to the pan. Either the pan and fat were not hot enough when the protein was added or it was forced from the pan before it was ready. Patience will reward you with a perfectly seared product.