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How To Sear In A Pan Or On A
Griddle
Many cooks sear in a screaming hot cast iron pan with a thin layer of high smoke point oil for as little as a minute per side. Because this can create a bit of smoke and set off smoke alarms, it is a good idea to do it on a grill, especially if it has a good side burner. Get the oil so hot that it shimmers and just begins to smoke before you put the meat in. Press it down gently so it makes contact with the pan. Boneless cuts sear better than bone-in because the bone can prevent the muscle from contacting the pan.
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