Cooking meat is an essential skill that a chef-to-be should master. Whether a complicated recipe of fine dining or simple flank steak, the art of searing will make the difference in flavor and composition of the dish. Here’s how it works and how to achieve that mouthwatering crust.

The Goal of Searing Meat

Searing is a strategy in which meat is briefly cooked at a high temperature over dry heat, changing its composition through what is called a Maillard reaction. Moisture on the exterior of the meat evaporates as it hits the hot pan, and as this liquid disappears, the surface chemically changes; the intense heat rearranges amino acids and simple sugars in such a way that a powerful aroma and flavor results. 

High heat is needed for this fine dining phenomenon to come to life, as the food needs to reach above water's boiling point for the liquid to sufficiently evaporate and sear the surface. Chefs will typically employ this strategy when cooking meat on a lower heat for a long time so that it still has that delicious crust of high-heat cooking when dealing with a recipe that requires a slower process. 

The Flavor & Texture Benefits

Subconsciously, we associate searing meat and a browned exterior that results as appetizing because of the aroma it gives off as this reaction occurs. Meat cooked on lower heat will instead take on a pale gray look, which is still edible but will not taste the same due to that lack of chemical change to its composition. Once undergoing the Maillard reaction, the meat takes on a more complex flavor profile necessary for fine dining and gives it that delicious crust.

Searing requires strategy, though, as once a pan hits temperatures above 355°F, the process turns to burning. The chemical reaction—known as pyrolysis—will create that burnt smell and bitter exterior if the temperature isn’t lowered and controlled. While it may feel like a fine dining chef is needed to rescue the situation, taking the meat off the pan and allowing it to cool slightly can fix this issue before the food is too burnt. 

Searing meat is a tough strategy to get right, but with a talented chef at the helm, it can have delicious results. At PARIS.HAWAII, cooking excellence and locally-sourced meats combine for the best French cooking that Honolulu, HI, has to offer. Its ever-changing prix fixe menu offers authentic French cuisine with a local twist, assuring the freshest ingredients in Waikiki. For more information about this bistro, give them a call today at (808) 212-9282 or visit their website.