seared steak
Hot-pan browned meat
A seared steak is one cooked briefly at high heat to create a browned, caramelized crust while keeping the interior less done.
The technique locks in flavor through the Maillard reaction—the chemical browning that occurs when proteins meet intense heat.
The seared steak had a perfect crust but stayed pink inside.
- sizzleSound of frying
- high heatExtreme thermal intensity
- crustHard outer layer
- charredBurned until black
- juicyFull of moisture
rare · medium rare · medium · grill · pan · cast iron skillet · butter · rosemary · garlic · cast-iron · smoke · caramelized · tender · pink · ribeye · filet · resting · tongs
- seared foods
- kitchen smellsbacon, fresh bread, fried chicken, roast chicken, popcorn
cooking method
seared steakboiled beef
Cattle meat, water-cooked
pot roast · beef bourguignon · corned beef · braise · confit