Sometimes, the best flavour is found in the simplest technique and searing is one of the most satisfying. A hot pan, a great cut of meat, and a bit of know-how is all it takes to create that rich, caramelised crust and juicy centre.
In this post, we’re diving into the art of searing: What makes a certain cut of meat ideal for high-heat cooking, which cuts shine in the pan, and top tips for getting that golden crust at home. Get ready for compliments to the chef!
Read to the end for our guide to a perfectly seared steak to impress your other half.
This is the first in a new series of blog posts about different cooking techniques, so keep your eyes peeled for the others coming soon!
What Makes a Cut Great for Searing?
Not every cut is built for the sear. Here’s what to look for:
-
Marbling (Fat): Intramuscular fat melts during cooking, keeping the meat moist while delivering depth of flavour and helping with even browning.
-
Thickness: A thickness of 1–1.5 inches allows enough time to develop a crust without overcooking the inside.
-
Tight Grain: Cuts with a tighter grain hold their shape well in a hot pan and deliver a tender bite when sliced across the grain.
- Surface Area: A cut with a nice flat surface area will develop a better crust that one which is uneven and craggy.
We always recommend going with high welfare meat, if you can afford it. We guarantee you'll notice the difference in flavour and texture. Plus grass fed meat contains more omega 3s so it's better for you!
At G.J. Honour we are obsessive about the standards of animal husbandry and welfare throughout our supply chain. All of our meat is sourced from high welfare farms, where the animals are free range and grass fed.
Top 5 Cuts That Love a Hot Pan
Ready to get that pan smoking (just a little)? These five cuts are top contenders for searing success:
1. Ribeye Steak
Arguably the king of searing. With generous marbling, ribeye bastes itself in flavour as it cooks, forming a golden crust while staying juicy inside. The fat cap crisps beautifully too, adding texture to every bite.
Lean, quick-cooking, and endlessly versatile. A proper sear transforms chicken breast with a golden crust that locks in juices. Its mild flavour makes it the perfect canvas for rubs, marinades, or a simple pan sauce.
A budget-friendly favourite with great flavour. Its uniform thickness and decent marbling make it ideal for a fast sear. Cook hot and quick, then slice against the grain for tenderness and maximum taste.
This delicate cut benefits hugely from a good sear. The caramelised crust enhances its natural sweetness and pairs beautifully with fruit glazes or savoury reductions. Finish in the oven for a perfectly juicy result.
5. Steak Burger
Not technically a cut, but well worth a spot. With the right fat content, a steak burger sears to perfection — forming a rich crust that delivers deep, beefy flavour and satisfying texture in every bite.
Top Tips for Searing:
- Remove your meat from the fridge and bring it to room temp for about 30 minutes prior to cooking.
- Make sure your pan is hot enough with the water test - Add a few drops of water to the hot pan. If the water evaporates quickly and creates small beads, the pan is hot enough for searing. If the water just sizzles or steams, the pan is not hot enough and needs more time to heat up.
- Season your meat well before cooking with coarse salt and pepper.
- Moisture is the enemy of a good sear. Patting the meat dry before cooking helps to form that golden crust instead of steaming.
- Let it rest for at least 15 minutes after cooking. It makes all the difference.
Recipe: The Perfect Pan-Seared Ribeye Steak
How to do it:
Season a thick-cut ribeye steak generously with sea salt and black pepper.
Heat the some oil on a high heat in a heavy frying pan then add a knob of butter and once melted and foaming, do the water test above.
Once the pan is hot enough, carefully add the steak and cook on one side for 3 mins for rare, 4 mins for medium and 6 mins for well done. Do not touch it, don't be tempted to move it around. The key to a good crust is leaving it alone!
Flip the steak and repeat for the same time on the other side.
Transfer the steak to a warm plate and cover to rest.
Serve with your choice of steak sauce, or a simple flavoured butter.