What is the purpose of searing meat?

The purpose of searing meat primarily revolves around the creation of a browned crust. This process involves cooking the surface of the meat at a high temperature, which leads to the Maillard reaction – a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor and color.

This crust not only enhances the meat's appearance but also contributes to its flavor profile. A well-seared piece of meat tends to be more visually appealing and often has a richer taste due to the depth of flavor generated during browning. While searing can have benefits related to flavor infusion and can help lock moisture in, its primary goal is to achieve that flavorful crust, which characterizes many cooking methods.

In contrast, cooking meat thoroughly focuses more on ensuring that it reaches safe temperatures to eliminate any harmful pathogens. Infusing with flavor might occur through marination or the addition of herbs and spices rather than the searing process itself. Improving tenderness can be achieved through methods such as slow cooking or marinating rather than by searing, which mainly impacts the surface rather than the internal texture.