Pan-searing in a hot cast-iron skillet builds a deep crust on steaks and chops — no grill required.

What Is Pan-Searing?

A heavy, ripping-hot pan and a bit of oil create a browned, flavorful crust through the Maillard reaction.

Best Cuts & Proteins for Pan-Searing

How to Pan-Sear

  • Pat dry and season
  • Heat oil in cast iron until smoking
  • Sear undisturbed, then baste with butter and aromatics
  • Rest before slicing

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Frequently Asked Questions

How do you get a good sear on steak?

Pat the meat bone-dry, use a ripping-hot heavy pan (cast iron) with a little oil, and do not move it until a crust forms. Finish with a butter baste.

What oil is best for searing?

Use a high-smoke-point oil like avocado, grapeseed, or refined canola. Add butter near the end for flavor, since butter alone burns at searing heat.

Why is my seared steak not browning?

Usually too little heat or too much surface moisture. Dry the meat thoroughly, get the pan smoking hot, and avoid crowding, which steams it.