How to Sear Meat and Deglaze the Pan
Dry the meat, heat the pan, and don't move it until it releases with a deep brown crust. Then loosen the browned bits with liquid; they're pure flavor.
Browning is where most of the savory flavor in a skillet dinner comes from. When the surface of meat gets hot and dry enough, sugars and proteins react and form hundreds of new flavor compounds, along with the brown crust you can see.
Some of that browning sticks to the pan as dark bits called fond. Adding a splash of broth, wine or the juices from vegetables loosens it, and it dissolves into the sauce. Washing it away means throwing out the best part.
How to do it
Dry and season
Pat the meat dry with paper towels and season it just before it goes in the pan.
Heat the pan first
Heat the pan over medium-high until the oil shimmers. A cold pan steams the meat and makes it stick.
Don't move it
Lay the meat down and leave it. It sticks at first, then releases by itself once a crust forms, usually after 3 to 5 minutes.
Deglaze
After removing the meat, add liquid or wet vegetables and scrape the bottom with a wooden spoon until the browned bits dissolve.
Common mistakes
- Moving or flipping the meat too early, which tears the crust off.
- Searing wet meat straight from the package.
- Letting the fond burn black; turn the heat down if it gets darker than deep brown.
