The process of pan-searing can be applied to various meats and vegetables; once you learn the method, you can easily adapt it as needed. Ready to get started? Read on below!
Equipment You Need for Pan-Searing
You will want to use a cast-iron pan or a stainless steel skillet or frying pan (not nonstick) for the best sear. Both of these pans are ideal for high-heat cooking, especially getting a solid, browned crust. There are some exceptions — for example, delicate fish, such as salmon, can fall apart or stick to these types of pans, so in this case, a non-stick skillet is recommended. But in most other cases, a non-stick skillet will not achieve the sear you’re looking for, especially for steak or chicken. Moreover, high heat can damage non-stick pans, degrading the coating.
The Best Meats to Pan-Sear
Most quick-cooking meats are ideal for pan-searing. You can start with a pan-sear to create additional flavor on the crust and finish with a braise for tougher meats that require longer cooking times. Here are some of my favorite quick-cooking meats:
Skin-on or skinless chicken breasts and chicken thighs Pork chops Salmon Steak (for the thickest steaks of at least 1 1/2 inches, a reverse sear is recommended)
The Best Vegetables to Pan-Sear
Most vegetables make great candidates for pan-searing. You can either cook individual pieces (e.g., mushrooms) or cut up a heftier vegetable (e.g., cauliflower) into sturdy pieces. I recommend trying these vegetables:
Cauliflower (cut into 1/2-inch to 1-inch “steaks”)Cabbage (cut into thick steaks or wedges)Zucchini (cut into thick planks or rounds)MushroomsBrussel sprouts (halved or quartered)
The Keys to Successful Pan-Searing
For the most flavorful pan-seared dish, try these tips:
Don’t overcrowd the pan: If the food is too close together, it will create additional moisture that slows down browning. Use a larger pan or cook in batches to ensure a browned crust forms quickly without overcooking. Use a high-heat oil: Make sure to use a stable, high-heat oil to prevent excess smoking (some smoking is okay!). Don’t be afraid of browning: One of the most common mistakes I see with beginner cooks is that they are afraid of burning their food, so they flip it too early. A good sear needs a few minutes to get a deep golden brown color for chicken or cauliflower, while many red meats, like steak, need a deep brown color for optimal flavor and texture.
Method: How To Pan-Sear Meat And Vegetables, Step-By-Step
Follow these step-by-step instructions to pan-sear your meat, and you will be an expert in no time!
Our Favorite Pan-Seared Recipes
Be sure to test out your newfound pan-searing skills on some of our favorite pan-seared recipes!
Pan-Seared Scallops with Sweet Corn and Chilies Pan-Seared Pork Chops with Garlic and Greens Pan-Seared Salmon with Avocado Remoulade Seared Sugar Snap Peas How to Cook Flank Steak
