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a{color:var(--color-progressive)!important}}@media print{body.ns-0 .mw-parser-output .sidebar{display:none!important}}</style><table class="sidebar sidebar-collapse nomobile" style="width:220px"><tbody><tr><td class="sidebar-pretitle" style="background-color: #fff;">Part of a series on</td></tr><tr><th class="sidebar-title-with-pretitle" style="background-color: #fff; font-size:175%; font-weight:normal;"><a href="/wiki/Steak" title="Steak">Steak</a></th></tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="background-color: #fca; padding-left: 2px;;color: var(--color-base)">Main articles</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Steak" title="Steak">Steak</a></li> <li><a href="/wiki/Beefsteak" title="Beefsteak">Beefsteak</a></li> <li><a href="/wiki/Fish_steak" title="Fish steak">Fish steak</a></li> <li><a href="/wiki/Pork_steak" title="Pork steak">Pork steak</a></li> <li><a href="/wiki/Steakhouse" title="Steakhouse">Steakhouse</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="background-color: #fca; padding-left: 2px;;color: var(--color-base)"><a href="/wiki/List_of_steak_dishes" title="List of steak dishes">List of steak dishes</a></div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Asado" title="Asado">Asado</a></li> <li><a href="/wiki/Beef_Manhattan" title="Beef Manhattan">Beef Manhattan</a></li> <li><a href="/wiki/Beef_Wellington" title="Beef Wellington">Beef Wellington</a></li> <li><a href="/wiki/Bife_a_cavalo" title="Bife a cavalo">Bife a cavalo</a></li> <li><a href="/wiki/Bistecca_alla_fiorentina" title="Bistecca alla fiorentina">Bistecca alla fiorentina</a></li> <li><a href="/wiki/Boiled_beef" title="Boiled beef">Boiled beef</a></li> <li><a href="/wiki/Bulgogi" title="Bulgogi">Bulgogi</a></li> <li><a href="/wiki/Carpetbag_steak" title="Carpetbag steak">Carpetbag steak</a></li> <li><a href="/wiki/Carne_asada" title="Carne asada">Carne asada</a></li> <li><a href="/wiki/Chateaubriand_steak" class="mw-redirect" title="Chateaubriand steak">Chateaubriand steak</a></li> <li><a href="/wiki/Cheesesteak" title="Cheesesteak">Cheesesteak</a></li> <li><a href="/wiki/Chicken_fried_steak" class="mw-redirect" title="Chicken fried steak">Chicken fried steak</a></li> <li><a href="/wiki/Bistek" title="Bistek">Bistek Tagalog</a></li> <li><a href="/wiki/Bollito_misto" title="Bollito misto">Bollito misto</a></li> <li><a href="/wiki/Delmonico_steak" title="Delmonico steak">Delmonico steak</a></li> <li><a href="/wiki/Fajita" title="Fajita">Fajita</a></li> <li><a href="/wiki/Finger_steaks" title="Finger steaks">Finger steaks</a></li> <li><a href="/wiki/Hamburg_steak" title="Hamburg steak">Hamburg steak</a></li> <li><a href="/wiki/London_broil" title="London broil">London broil</a></li> <li><a href="/wiki/Mongolian_beef" title="Mongolian beef">Mongolian beef</a></li> <li><a href="/wiki/Pepper_steak" title="Pepper steak">Pepper steak</a></li> <li><a href="/wiki/Pot_roast" title="Pot roast">Pot roast</a></li> <li><a href="/wiki/Roast_beef" title="Roast beef">Roast beef</a></li> <li><a href="/wiki/Italian_beef" title="Italian beef">Italian beef</a></li> <li><a href="/wiki/Prawn_cocktail,_steak_and_Black_Forest_gateau" title="Prawn cocktail, steak and Black Forest gateau">Prawn cocktail, steak and Black Forest gateau</a></li> <li><a href="/wiki/Salisbury_steak" title="Salisbury steak">Salisbury steak</a></li> <li><a href="/wiki/Sha_cha_beef" title="Sha cha beef">Sha cha beef</a></li> <li><a href="/wiki/Shawarma" title="Shawarma">Shawarma</a></li> <li><a href="/wiki/Standing_rib_roast" title="Standing rib roast">Standing rib roast</a></li> <li><a href="/wiki/Steak_and_eggs" title="Steak and eggs">Steak and eggs</a></li> <li><a href="/wiki/Steak_and_kidney_pie" title="Steak and kidney pie">Steak and kidney pie</a></li> <li><a href="/wiki/Steak_and_kidney_pudding" title="Steak and kidney pudding">Steak and kidney pudding</a></li> <li><a href="/wiki/Steak_and_oyster_pie" title="Steak and oyster pie">Steak and oyster pie</a></li> <li><a href="/wiki/Steak_au_poivre" title="Steak au poivre">Steak au poivre</a></li> <li><a href="/wiki/Steak_burger" class="mw-redirect" title="Steak burger">Steak burger</a></li> <li><a href="/wiki/Steak_de_Burgo" title="Steak de Burgo">Steak de Burgo</a></li> <li><a href="/wiki/Steak_Diane" title="Steak Diane">Steak Diane</a></li> <li><a href="/wiki/Steak_frites" title="Steak frites">Steak frites</a></li> <li><a href="/wiki/Steak_sandwich" title="Steak sandwich">Steak sandwich</a></li> <li><a href="/wiki/Steak_tartare" title="Steak tartare">Steak tartare</a></li> <li><a href="/wiki/Suadero" title="Suadero">Suadero</a></li> <li><a href="/wiki/Surf_and_turf" title="Surf and turf">Surf and turf</a></li> <li><a href="/wiki/Swiss_steak" title="Swiss steak">Swiss steak</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="background-color: #fca; padding-left: 2px;;color: var(--color-base)"><a href="/wiki/Cut_of_beef" title="Cut of beef">Cuts of beef</a></div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Cut_of_beef#Forequarter_cuts" title="Cut of beef">Forequarter cuts</a></li> <li><a href="/wiki/Cut_of_beef#Hindquarter_cuts" title="Cut of beef">Hindquarter cuts</a></li></ul> <ul><li><a href="/wiki/7-bone_roast" title="7-bone roast">7-bone</a></li> <li><a href="/wiki/Blade_steak" title="Blade steak">Blade</a></li> <li><a href="/wiki/Chuck_steak" title="Chuck steak">Chuck</a></li> <li><a href="/wiki/Filet_mignon" title="Filet mignon">Fillet</a></li> <li><a href="/wiki/Flank_steak" title="Flank steak">Flank</a></li> <li><a href="/wiki/Flap_steak" title="Flap steak">Flap</a></li> <li><a href="/wiki/Flat_iron_steak" title="Flat iron steak">Flat iron</a></li> <li><a href="/wiki/Hanger_steak" title="Hanger steak">Hanger</a></li> <li><a href="/wiki/Beef_plate" title="Beef plate">Plate</a></li> <li><a href="/wiki/Popeseye_steak" title="Popeseye steak">Popseye</a></li> <li><a href="/wiki/Ranch_steak" title="Ranch steak">Ranch</a></li> <li><a href="/wiki/Rib_eye_steak" title="Rib eye steak">Rib eye</a></li> <li><a href="/wiki/Rib_steak" title="Rib steak">Rib</a></li> <li><a href="/wiki/Round_steak" title="Round steak">Round</a></li> <li><a href="/wiki/Rump_steak" title="Rump steak">Rump</a></li> <li><a href="/wiki/Silverside_(beef)" title="Silverside (beef)">Silverside</a></li> <li><a href="/wiki/Sirloin_steak" title="Sirloin steak">Sirloin</a></li> <li><a href="/wiki/Skirt_steak" title="Skirt steak">Skirt</a></li> <li><a href="/wiki/Strip_steak" title="Strip steak">Strip</a></li> <li><a href="/wiki/T-bone_steak" title="T-bone steak">T-bone</a></li> <li><a href="/wiki/Beef_tenderloin" title="Beef tenderloin">Tenderloin</a></li> <li><a href="/wiki/Top_sirloin" title="Top sirloin">Top sirloin</a></li> <li><a href="/wiki/Tri-tip" title="Tri-tip">Tri-tip</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="background-color: #fca; padding-left: 2px;;color: var(--color-base)">Preparation</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/Meat_hanging" title="Meat hanging">Aged</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecued</a></li> <li><a href="/wiki/Braising" title="Braising">Braised</a></li> <li><a href="/wiki/Char-grilled_steak" title="Char-grilled steak">Char grilled</a></li> <li><a href="/wiki/Meat_chop" title="Meat chop">Chopped</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Cured</a></li> <li><a href="/wiki/Frying" title="Frying">Fried</a></li> <li><a href="/wiki/Marination" title="Marination">Marinaded</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickled</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poached</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasted</a></li> <li><a href="/wiki/Salt-cured_meat" class="mw-redirect" title="Salt-cured meat">Salt-cured</a></li> <li><a class="mw-selflink selflink">Seared</a></li> <li><a href="/wiki/Smoked_meat" title="Smoked meat">Smoked</a></li></ul></div></div></td> </tr><tr><td class="sidebar-content"> <div class="sidebar-list mw-collapsible mw-collapsed"><div class="sidebar-list-title" style="background-color: #fca; padding-left: 2px;;color: var(--color-base)">Related topics</div><div class="sidebar-list-content mw-collapsible-content hlist"> <ul><li><a href="/wiki/List_of_beef_dishes" title="List of beef dishes">List of beef dishes</a></li> <li><a href="/wiki/Doneness" title="Doneness">Doneness</a></li> <li><a href="/wiki/Meat_on_the_bone" title="Meat on the bone">Meat on the bone</a></li> <li><a href="/wiki/Restructured_steak" title="Restructured steak">Restructured steak</a></li> <li><a href="/wiki/Steak_knife" title="Steak knife">Steak knife</a></li> <li><a href="/wiki/Steak_sauce" title="Steak sauce">Steak sauce</a></li></ul></div></div></td> </tr><tr><td class="sidebar-navbar"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Steak" title="Template:Steak"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Steak" title="Template talk:Steak"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Steak" title="Special:EditPage/Template:Steak"><abbr title="Edit this template">e</abbr></a></li></ul></div></td></tr></tbody></table> <p><b>Searing</b> or <b>pan searing</b> is a technique used in <a href="/wiki/Grilling" title="Grilling">grilling</a>, <a href="/wiki/Baking" title="Baking">baking</a>, <a href="/wiki/Braising" title="Braising">braising</a>, <a href="/wiki/Roasting" title="Roasting">roasting</a>, <a href="/wiki/Saut%C3%A9ing" title="Sautéing">sautéing</a>, and the like, in which the surface of the <a href="/wiki/Food" title="Food">food</a> (usually <a href="/wiki/Meat" title="Meat">meat</a> such as <a href="/wiki/Beef" title="Beef">beef</a>, <a href="/wiki/Poultry" title="Poultry">poultry</a>, <a href="/wiki/Pork" title="Pork">pork</a>, or <a href="/wiki/Seafood" title="Seafood">seafood</a>) is <a href="/wiki/Cooking" title="Cooking">cooked</a> at high temperature until a browned crust forms. Similar techniques, such as <a href="/wiki/Browning_(partial_cooking)" class="mw-redirect" title="Browning (partial cooking)">browning</a> and <a href="/wiki/Blackening_(cooking)" title="Blackening (cooking)">blackening</a>, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F),<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). </p><p>Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same internal temperature without searing.<sup id="cite_ref-McGee_2-0" class="reference"><a href="#cite_note-McGee-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Nonetheless, it remains an essential technique in cooking meat for several reasons:<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (July 2022)">citation needed</span></a></i>]</sup> </p> <ul><li>The browning creates desirable flavors through the <a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a>.</li> <li>The appearance of the food is usually improved with a well-browned crust.</li> <li>The contrast in taste and texture between the crust and the interior makes the food more interesting.</li></ul> <p>Searing does not cause <a href="/wiki/Caramelization" title="Caramelization">caramelization</a>, which affects only sugars, or simple carbohydrates; the Maillard reaction involves reactions between amino acids and some sugars.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>Typically in <a href="/wiki/Grilling" title="Grilling">grilling</a>, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In <a href="/wiki/Braising" title="Braising">braising</a>, the seared surface flavors and colors the cooking liquid.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (July 2022)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Reverse_searing">Reverse searing</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Searing&action=edit&section=1" title="Edit section: Reverse searing"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In reverse searing, the order of cooking is inverted.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Sealing_in_the_juices">Sealing in the juices</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Searing&action=edit&section=2" title="Edit section: Sealing in the juices"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth by <a href="/wiki/Justus_von_Liebig" title="Justus von Liebig">Liebig</a><sup id="cite_ref-McGee_2-1" class="reference"><a href="#cite_note-McGee-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> around 1850. The notion was embraced by contemporary cooks and authors, including <a href="/wiki/Auguste_Escoffier" title="Auguste Escoffier">Escoffier</a>. It is typically mentioned for larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb and tuna. </p><p>Experiments to test the theory were carried out as early as the 1930s and found that the seared roasts lost the same amount of moisture or more. Generally more liquid is lost, since searing exposes the meat to higher temperatures that destroy more cells, in turn releasing more liquid.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p><p>Moisture in liquid and vapor form continues to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the cooking process to gain the flavor benefits of the <a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a>, as well as the benefits of cooking for a greater duration with more moistness.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2015)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Searing&action=edit&section=3" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external free" href="https://www.thespruceeats.com/what-is-the-maillard-reaction-995776">https://www.thespruceeats.com/what-is-the-maillard-reaction-995776</a></span> </li> <li id="cite_note-McGee-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-McGee_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-McGee_2-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFMcGee,_Harold2004" class="citation book cs1">McGee, Harold (2004). <i>On Food and Cooking</i> (Revised ed.). Scribner. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-684-80001-2" title="Special:BookSources/0-684-80001-2"><bdi>0-684-80001-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=On+Food+and+Cooking&rft.edition=Revised&rft.pub=Scribner&rft.date=2004&rft.isbn=0-684-80001-2&rft.au=McGee%2C+Harold&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASearing" class="Z3988"></span> Page 161, "The Searing Question".</span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html">"The Maillard Reaction Turns 100"</a>. <i>cen.acs.org</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2023-06-23</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=cen.acs.org&rft.atitle=The+Maillard+Reaction+Turns+100&rft_id=https%3A%2F%2Fcen.acs.org%2Farticles%2F90%2Fi40%2FMaillard-Reaction-Turns-100.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASearing" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPryles2015" class="citation web cs1">Pryles, Jess (May 3, 2015). <a rel="nofollow" class="external text" href="https://jesspryles.com/recipe/how-to-cook-a-steak-with-reverse-sear-method/">"Cook the perfect medium rare steak with Reverse Sear"</a>. <i>Jess Pryles</i><span class="reference-accessdate">. Retrieved <span class="nowrap">June 26,</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Jess+Pryles&rft.atitle=Cook+the+perfect+medium+rare+steak+with+Reverse+Sear&rft.date=2015-05-03&rft.aulast=Pryles&rft.aufirst=Jess&rft_id=https%3A%2F%2Fjesspryles.com%2Frecipe%2Fhow-to-cook-a-steak-with-reverse-sear-method%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASearing" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://amazingribs.com/more-technique-and-science/more-cooking-science/cooking-temps-when-cook-hot-fast-when-cook-low-slow">"Reverse Sear, Grilling Temps, When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both"</a>. <i>BBQ & Grilling In Depth</i>. February 22, 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">June 26,</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=BBQ+%26+Grilling+In+Depth&rft.atitle=Reverse+Sear%2C+Grilling+Temps%2C+When+To+Cook+Hot+%26+Fast%2C+When+To+Cook+Low+%26+Slow%2C+And+When+To+Do+Both&rft.date=2015-02-22&rft_id=https%3A%2F%2Famazingribs.com%2Fmore-technique-and-science%2Fmore-cooking-science%2Fcooking-temps-when-cook-hot-fast-when-cook-low-slow&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASearing" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKenji_López-Alt2017" class="citation web cs1">Kenji López-Alt, J. (March 7, 2017). <a rel="nofollow" class="external text" href="https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html">"The Food Lab"</a>. <i>Serious Eats</i><span class="reference-accessdate">. Retrieved <span class="nowrap">June 26,</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Serious+Eats&rft.atitle=The+Food+Lab&rft.date=2017-03-07&rft.aulast=Kenji+L%C3%B3pez-Alt&rft.aufirst=J.&rft_id=https%3A%2F%2Fwww.seriouseats.com%2F2017%2F03%2Fhow-to-reverse-sear-best-way-to-cook-steak.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASearing" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMcGee1990" class="citation book cs1">McGee, Harold (1990). <i>The Curious Cook: More Kitchen Science and Lore</i>. Macmillan. p. 13. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780020098010" title="Special:BookSources/9780020098010"><bdi>9780020098010</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Curious+Cook%3A+More+Kitchen+Science+and+Lore&rft.pages=13&rft.pub=Macmillan&rft.date=1990&rft.isbn=9780020098010&rft.aulast=McGee&rft.aufirst=Harold&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASearing" class="Z3988"></span></span> </li> </ol></div></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1236075235">.mw-parser-output .navbox{box-sizing:border-box;border:1px solid #a2a9b1;width:100%;clear:both;font-size:88%;text-align:center;padding:1px;margin:1em auto 0}.mw-parser-output .navbox .navbox{margin-top:0}.mw-parser-output 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.navbox-title{background-color:#ddf}.mw-parser-output .navbox-subgroup .navbox-group,.mw-parser-output .navbox-subgroup .navbox-abovebelow{background-color:#e6e6ff}.mw-parser-output .navbox-even{background-color:#f7f7f7}.mw-parser-output .navbox-odd{background-color:transparent}.mw-parser-output .navbox .hlist td dl,.mw-parser-output .navbox .hlist td ol,.mw-parser-output .navbox .hlist td ul,.mw-parser-output .navbox td.hlist dl,.mw-parser-output .navbox td.hlist ol,.mw-parser-output .navbox td.hlist ul{padding:0.125em 0}.mw-parser-output .navbox .navbar{display:block;font-size:100%}.mw-parser-output .navbox-title .navbar{float:left;text-align:left;margin-right:0.5em}body.skin--responsive .mw-parser-output .navbox-image img{max-width:none!important}@media print{body.ns-0 .mw-parser-output .navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Cooking_techniques215" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse 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techniques</div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div><a href="/wiki/List_of_cooking_techniques" title="List of cooking techniques">List of cooking techniques</a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dry</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">Conduction</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dry_roasting" title="Dry roasting">Dry roasting</a></li> <li><a href="/wiki/Hot_salt_frying" title="Hot salt frying">Hot salt frying</a></li> <li><a class="mw-selflink selflink">Searing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Convection</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Baking" title="Baking">Baking</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (modern)</a></li> <li><a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecue</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Radiation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charbroiler" title="Charbroiler">Charbroiler</a></li> <li><a href="/wiki/Grilling" title="Grilling">Grilling (charbroiling)</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (traditional)</a></li> <li><a href="/wiki/Rotisserie" title="Rotisserie">Rotisserie</a></li> <li><a href="/wiki/Toast_(food)" title="Toast (food)">Toasting</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Wet</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blanching_(cooking)" title="Blanching (cooking)">Blanching</a></li> <li><a href="/wiki/Boiling#In_cooking" title="Boiling">Boiling</a></li> <li><a href="/wiki/Decoction" title="Decoction">Decoction</a></li> <li><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></li> <li><a href="/wiki/Shocking_(cooking)" title="Shocking (cooking)">Shocking</a></li> <li><a href="/wiki/Reduction_(cooking)" title="Reduction (cooking)">Reduction</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coddling" title="Coddling">Coddling</a></li> <li><a href="/wiki/Creaming_(cooking)" title="Creaming (cooking)">Creaming</a></li> <li><a href="/wiki/Infusion" title="Infusion">Infusion</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poaching</a></li> <li><a href="/wiki/Simmering" title="Simmering">Simmering</a></li> <li><a href="/wiki/Slow_cooking" class="mw-redirect" title="Slow cooking">Slow cooking</a></li> <li><a href="/wiki/Smothering_(cooking)" title="Smothering (cooking)">Smothering</a></li> <li><a href="/wiki/Steeping" title="Steeping">Steeping</a></li> <li><a href="/wiki/Stew" title="Stew">Stewing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Indirect heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bain-marie" title="Bain-marie">Bain-marie (Double boiling)</a></li> <li><a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">Sous-vide</a></li> <li><a href="/wiki/Double_steaming" title="Double steaming">Double steaming</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fat-based</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Basting_(cooking)" title="Basting (cooking)">Basting</a></li> <li><a href="/wiki/Blackening_(cooking)" title="Blackening (cooking)">Blackening</a></li> <li><a href="/wiki/Browning_(cooking)" title="Browning (cooking)">Browning</a></li> <li><a href="/wiki/Frying" title="Frying">Frying</a></li> <li><a href="/wiki/Deep_frying" title="Deep frying">Deep frying</a></li> <li><a href="/wiki/Pan_frying" title="Pan frying">Pan frying</a></li> <li><a href="/wiki/Shallow_frying" title="Shallow frying">Shallow frying</a></li> <li><a href="/wiki/Stir_frying" title="Stir frying">Stir frying</a></li> <li><a href="/wiki/Saut%C3%A9ing" title="Sautéing">Sautéing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Gentle_frying" title="Gentle frying">Gentle frying</a></li> <li><a href="/wiki/Sweating_(cooking)" title="Sweating (cooking)">Sweating</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Mixed medium</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carryover_cooking" title="Carryover cooking">Carryover cooking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecuing</a></li> <li><a href="/wiki/Braising" title="Braising">Braising</a></li> <li><a href="/wiki/Caramelization" title="Caramelization">Caramelization</a></li> <li><a href="/wiki/Deglazing_(cooking)" title="Deglazing (cooking)">Deglazing</a></li> <li><a href="/wiki/Flamb%C3%A9" title="Flambé">Flambé</a></li> <li><a href="/wiki/Fricassee" title="Fricassee">Fricassee</a></li> <li><a href="/wiki/Indirect_grilling" title="Indirect grilling">Indirect grilling/Plank cooking</a></li> <li><a href="/wiki/Stir_frying#Chao_technique" title="Stir frying">Stir frying (chao)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Device-based</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Air_fryer" class="mw-redirect" title="Air fryer">Air frying</a></li> <li><a href="/wiki/Microwave_oven" title="Microwave oven">Microwaving</a></li> <li><a href="/wiki/Pressure_cooking" class="mw-redirect" title="Pressure cooking">Pressure cooking</a></li> <li><a href="/wiki/Pressure_frying" title="Pressure frying">Pressure frying</a></li> <li><a href="/wiki/Slow_cooker" title="Slow cooker">Slow cooker</a></li> <li><a href="/wiki/Thermal_cooking" title="Thermal cooking">Thermal cooking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Non-heat</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aging_(food)" title="Aging (food)">Aging</a></li> <li><a href="/wiki/Brining" title="Brining">Brining</a></li> <li><a href="/wiki/Igunaq" title="Igunaq">Burying in ground</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing</a></li> <li><a href="/wiki/Food_drying" title="Food drying">Drying</a></li> <li><a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">Fermenting</a></li> <li><a href="/wiki/Juicing" title="Juicing">Juicing</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickling</a></li> <li><a href="/wiki/Pur%C3%A9e" title="Purée">Purée</a></li> <li><a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a></li> <li><a href="/wiki/Souring" title="Souring">Souring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cooking_appliances" title="List of cooking appliances">List of cooking appliances</a></li> <li><a href="/wiki/List_of_cooking_vessels" title="List of cooking vessels">List of cooking vessels</a></li> <li><a href="/wiki/Outdoor_cooking" title="Outdoor cooking">Outdoor cooking</a></li> <li><a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">Food preparation</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Food preservation</a></li> <li><a href="/wiki/Food_safety" title="Food safety">Food safety</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, 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