Sear

To sear is to brown the surface of meat, fish or vegetables quickly in a very hot pan, so the outside develops a deep brown crust and plenty of flavour.

Searing is often the first step of a longer recipe: beef browned before it goes into a braise or stew, or a pork chop seared on the hob and then finished in the oven. Thin steaks, scallops and fish fillets can be seared and served with nothing more.

A good sear depends on three things. Dry the surface with kitchen paper, because moisture has to boil off before anything browns. Heat the pan properly, with a thin film of oil that shimmers. And leave the food alone: it sticks at first and releases once the crust has formed. Moving it early tears the surface.

Cook in batches if the pan is small. Too many pieces drop the heat, and the meat greys in its own juices.

The browned bits left in the pan are worth keeping. Deglaze it with a splash of liquid for a sauce.

The word is the same in British and American English.