6 dishes to learn searing
The brown crust on a steak or a chicken thigh is where most of the flavour is. These dishes all depend on a good sear, quickest first.
CThe Cookpath kitchen9 min read · 6 recipes
6 Minute Sirloin Steak with Chimichurri
- 11 mintotal
- 46 gprotein
- 740kcal
- Beginnerlevel
- 6servings
Why it's here: The most protein on this list. The fastest one here.
11 ingredients · 4 steps
The cleanest test of a sear: nothing but salt, pepper and a hot pan. Season generously and pat the seasoning onto both sides, heat the griddle or frying pan over medium-high, and leave the steak alone for about 3 minutes a side.
Let it rest for a few minutes afterwards, then slice thin against the grain and spoon the chimichurri over. It has 69 g of protein, and the whole thing is done in 11 minutes.
Pesto Chicken & Tomatoes
- 20 mintotal
- 38 gprotein
- 450kcal
- Beginnerlevel
- 4servings
Why it's here: Packs well for work.
13 ingredients · 6 steps · 15 min hands-on
A forgiving sear: thin chicken breast, medium-high heat, 1 to 2 minutes a side, just until browned. The chicken is not cooked through when you take it out, because it finishes in the pesto cream sauce.
That makes it good practice, since you only need the colour, not the timing. The tomatoes then brown in the same pan. It is 450 kcal and 38 g of protein, and takes 20 minutes.
Sticky Beef & Broccoli
- 20 mintotal
- 28 gprotein
- 420kcal
- Beginnerlevel
- 4servings
Why it's here: Packs well for work.
16 ingredients · 6 steps · 15 min hands-on
Thin beef cut against the grain, tossed with cornstarch and soy, then fried for 1 to 2 minutes a side over medium-high heat until it starts to brown. Do not crowd the pan, or it steams instead of searing.
The sauce goes in after the sear and thickens in 3 to 5 minutes, and the broccoli is steamed separately and tossed in at the end. It has 28 g of protein at 420 kcal. Twenty minutes, with rice.
Chicken Piccata
- 20 mintotal
- 25 gprotein
- 430kcal
- Intermediatelevel
- 4servings
Why it's here: A good one to have in the rotation.
12 ingredients · 7 steps · 20 min hands-on
The sear for patient hands. Halve the chicken breasts and pound them to about 6 mm, press them into flour and shake off the excess, then sear 2 to 3 minutes a side.
What sticks to the pan is the best part: when the wine and lemon juice go in, scrape up the browned bits and they become the sauce. It has 25 g of protein at 430 kcal, and it is on the table in 20 minutes.
Smash Burger
- 25 mintotal
- 34 gprotein
- 750kcal
- Beginnerlevel
- 4servings
Why it's here: A good one to have in the rotation.
14 ingredients · 5 steps
The purest lesson in searing on this list. A loose ball of mince goes into a very hot pan and gets pressed flat, so as much of it as possible touches the metal. That flat contact is what makes the crisp, brown edge.
Do not move it for about two minutes. Flip only when the edge is brown and lacy, add the cheese, and give it one minute more. Two thin patties in a toasted bun with the pickle sauce, 34 g of protein, on the table in 25 minutes.
Cajun Shrimp Pasta
- 25 mintotal
- 38 gprotein
- 650kcal
- Beginnerlevel
- 2servings
Why it's here: A good one to have in the rotation.
14 ingredients · 5 steps
Shrimp tossed in cajun seasoning and seared over medium-high heat, then folded into a creamy tomato sauce with spinach and parmesan. 38 g of protein, on the table in 25 minutes.
Sear the shrimp on both sides and take them out as soon as they are cooked through. They go back in only at the end with the pasta, which keeps them tender instead of rubbery.
Searing is mostly three things: a hot pan, dry meat and patience. The brown crust comes from heat acting on the surface of the meat, and it only forms if the surface is dry and the pan is hot enough. Wet meat steams and goes grey instead.
The mistake nearly everyone makes is moving the meat too soon. It sticks at first and releases by itself once the crust has formed. If you have to tug at it, it is not ready to turn.
Start with the quick dishes in this list; the technique is the same on the slow ones. After two or three you will be able to tell by sound and smell when the pan is ready, which no recipe can teach.
Always rest the meat for a few minutes before cutting. The juices move back through the meat instead of running onto the board, and the first slice is as good as the last.
Three things that help
Wet meat steams. Press a paper towel on both sides before it goes in the pan.
Leave space between pieces or cook in two rounds. A full pan drops in temperature and the meat boils.
Meat sticks at first and releases once the crust forms. If it sticks, it is not ready to turn.
Every dish here is in the app with timers inside the steps, servings you can change and a shopping list that builds itself.
