Searing 101: Become a Searing Master

Welcome to the world of perfect searing!

Whether you want to cook a juicy steak, a fresh fish fillet or a simple egg, the right sear is the key to an incomparable taste and texture.

But how do you actually fry properly?

Many amateur cooks face the challenge of achieving a golden brown crust without burning the dish or making it too dry. Don't worry - with the right techniques and a little practice, you'll soon be shining like a pro in the kitchen.

In this guide, we'll show you step by step how to master searing, from the right heat and perfect contact to the all-important patience. Let's learn the basics together and take your cooking skills to the next level!

1. the magic of the perfect sear

Whether you're frying an egg or searing a grass-fed bone-in ribeye steak, a proper sear elevates your dish from good to great. It's that crispy crust that forms along the Proteins or the dark brown on the surface of the steak, which looks like a work of art. Searing adds texture and takes the taste experience to a new level - it makes it professional. Once you've mastered it, you'll want to use it everywhere. The good news? It's not that complicated. All you need to know are three basic things. 

Searing is not just a technique, but an art form that any amateur chef can master. Imagine the sizzling sound of hot fat filling the kitchen and the aroma of perfectly roasted meat or a fresh Egg envelops your senses. 

This golden brown crust is the secret behind the dishes served in top restaurants, and now you can recreate it yourself at home! Whether you're a beginner or experienced, this method will revolutionize your cooking. The three key principles we're about to discuss are easy to implement and don't require expensive equipment - just a little practice and patience.

2. the heat factor

Without sufficient heat, there is no searing. Too much heat and you'll burn it. The trick is to always find a good balance. It's important to remember that this is about the fat in the pan, not the pan itself. It's no good having a hot pan if you don't give the fat enough time to reach the right temperature.

One high-quality pan helps enormously here. It regulates the heat better and fluctuates less. A heavy cast iron pan or one made of stainless steel will serve you well for a long time. 

Heat is at the heart of searing, but it requires finesse. If the pan is not hot enough, the meat will remain pale and mushy - a rookie mistake you want to avoid. Too high a temperature, on the other hand, will result in burnt flavors and a bitter taste.

The secret lies in slowly bringing the fat - be it butter, lard or the meat's own fat - up to temperature. A cast iron pan that has been handed down through generations of families or a modern stainless steel pan with good heat conduction are ideal tools. Before you add your meat, test the heat: a drop of Water should evaporate immediately, but not burn immediately. Over time, you will develop a feel for when the pan is perfect - a moment that experienced chefs refer to as the „sweet spot“.

3. contact with the pan

Now you have the tallow in the pan and it sizzles. It's hot. It's ready to transfer all that heat from the flame into what you're cooking. To achieve the perfect sear, you need to maximize contact. Press the steak or redfish fillets firmly onto the pan. Every possible centimeter must be in contact with the pan.

The contact between the food and the pan is crucial to creating that beautiful crust. Imagine pressing a juicy ribeye steak lightly onto the hot surface with a heavy spatula - any unevenness will be evened out and the heat can work evenly.

The same applies to a tender fish fillet such as redfish: a firm but gentle pressure ensures that no air bubbles disturb the perfect browning. Many beginners make the mistake of just placing the meat lightly and hoping it will brown on its own - this doesn't work. Use the first few seconds to make sure the entire surface is in contact and you will taste the difference immediately. With practice, this step will become second nature and your searing will become more precise every time.

4. the patience factor

This is the easy part, but this is where I see most people make mistakes. Once you have step 1 and 2 under control, you're already 80 % to the finish line. All you have to do now is wait. You don't mix it, you don't turn it over, you don't even touch the pan.

Just wait. This is where all the magic happens. You let the crust form on its own, and it releases itself from the pan. Wait about 2-3 minutes and then test with your spatula. It should release beautifully from the pan.
And there you have it. You've mastered sautéing. Keep these three things in mind the next time you fry something and I guarantee it will turn out much better.

Patience is the greatest challenge - and at the same time the greatest learning process. Many cooks, especially the impatient ones, turn the meat too early only to find that the crust has not yet formed and the piece sticks. The key is to trust the process: The Maillard reaction, the chemical magic behind the crust, takes time.

After 2-3 minutes you can gently rock it with a spatula - if it comes loose, it's ready. If not, give it another moment. This waiting time is also an exercise in mindfulness: use it to enjoy the aroma and prepare for the next step. Once you have mastered this art, you will notice that your sear not only looks better, but also tastes more intense. It's that moment when you feel like a pro - with just a little patience! 

By the way, you can also in our retreats in Crete or Fuereventura, where we have hired fantastic private chefs. 

5. application and invitation

Now that you understand how easy it is, you're probably itching to whip something up in the kitchen, and there's no better place to share your creations with the Templeshape community after the Workouts to share.  

P.S. An easy sear that you can do perfectly is a grass-fed ribeye steak. Season it with salt and let it rest in the fridge for a day. Trim some fat off the edge and leave it out in the pan, dry the steak and off you go. If you're brave, throw in a freshly caught sea bass fillet. 

With these three steps, you are ready to create your own masterpiece and the community is waiting to celebrate your successes! Share photos of your perfectly seared steaks or fish, exchange tips with other enthusiasts and learn from their experiences. 

Finally, a little tip to get you started: a grass-fed ribeye steak is ideal for testing your skills. Salting overnight draws out the moisture and makes for an even better crust. The rendered fat adds extra flavor, and a dry-rubbed steak will sear more evenly.

For the brave among you: a freshly caught sea bass fillet is an exciting challenge - the delicate texture requires a little more care, but the reward is an incomparable taste experience. So, grab your pan and let's master the art of searing together!