How do I properly sear meat for a great crust?

Searing meat is a crucial step in cooking that helps develop flavor and create a delicious crust. Here are some tips to properly sear meat for a great crust:

1. Choose the right pan: Use a heavy-bottomed skillet or cast-iron pan for even heat distribution and retention. These pans can withstand high temperatures and help achieve a better sear.

2. Preheat the pan: Before adding the meat, preheat the pan over medium-high to high heat. A hot pan is essential for a good sear.

3. Pat the meat dry: Moisture on the surface of the meat can hinder the searing process. Pat the meat dry with paper towels before seasoning and cooking.

4. Season the meat: Season the meat with salt and pepper, or your preferred seasoning, just before placing it in the hot pan. This helps enhance the flavor during the searing process.

5. Use high smoke point oil: Choose an oil with a high smoke point, such as canola, vegetable, or grapeseed oil. Avoid olive oil for high-temperature searing, as it has a lower smoke point.

6. Add oil to a hot pan: Once the pan is hot, add a thin layer of oil and let it heat up until it shimmers. This ensures that the meat doesn't stick to the pan and helps achieve a better sear.

7. Don't overcrowd the pan: Give the meat some space in the pan to allow for proper browning. Overcrowding can cause the temperature to drop, resulting in steaming rather than searing.

8. Sear on high heat: Sear the meat on high heat for a short period. This helps caramelize the surface and create a flavorful crust. Adjust the heat as needed to prevent burning.

9. Use the right technique: Place the meat in the pan and avoid moving it around too much initially. Allow one side to sear before flipping. Use tongs to turn the meat, rather than a fork, to avoid piercing and losing juices.

10. Monitor doneness: Sear each side until it reaches the desired level of crustiness. For thicker cuts, you might need to finish the meat in the oven to ensure it cooks through while maintaining the crust.

Remember that searing doesn't "seal in" juices, as is a common misconception, but it does contribute significantly to flavor and texture.