Searing
Very hot, very short contact to develop surface colour and flavour. Not, despite the persistent belief, a way of sealing in juices.
How the heat is arranged
Direct heat
Food directly above the fire. Fast, radiant, and the most effective way to drive the surface browning and char that make a steak taste like a steak — but the surface reaches its finish long before the centre of anything thick.
Fire directly below · radiant heat · lid open
What it suits — and what it doesn't
Suited to
- Finishing a reverse sear
- Steaks and chops
Not suited to
- Cooking anything through