Searing

Searing is the application of high heat (typically 500°F+ surface temperature) to the exterior of a steak to induce the Maillard reaction and create a deeply browned, flavorful crust. Searing is about flavor — it does NOT "seal in juices" (this myth was debunked decades ago by food scientist Harold McGee and confirmed by lab testing showing seared steaks actually lose slightly more moisture than unseared ones at the same internal temperature).

What searing does: Triggers hundreds of Maillard reaction products (pyrazines, furanones, thiophenes) that create the complex savory flavor of cooked steak. Produces melanoidins — brown pigments that give the crust its color. Renders and browns surface fat.

Temperature requirements: The Maillard reaction begins around 280°F and accelerates dramatically with increasing temperature. At 600°F+ (achievable on cast iron), deep browning occurs in 45–60 seconds. Below 450°F, searing takes significantly longer and produces more gray band.

The moisture barrier: Surface moisture holds the temperature at 212°F (boiling point), preventing the 280°F+ needed for browning. A dry surface is critical — pat dry with paper towels, dry brine overnight, or use the reverse sear's oven-drying effect.

Practical technique: Hot pan + dry steak + minimal movement. Don't flip constantly — let each side develop uninterrupted contact with the hot surface for 45–60 seconds before turning.