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dry sear method for steak and fish

fldhkybnva Aug 11, 2012 11:02 AM

My usual method to sear is: heat cast iron pan, add oil, let oil get hot, sear, but I recently came across the "dry sear" method which uses no oil. I imagine this might work OK for less lean cuts of steak which will have some internal fat but does this also work for leaner cuts and fish? Anyone use this method routinely?

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  1. ipsedixit Aug 11, 2012 11:29 AM

    I never use oil to sear my steaks. Never. No matter the cut.

    Never for fish either, but then I usu only sear fish filets with the skin side down first. Skinless filets I usually either poach or steam (or sometimes bake).

    (Cast iron pan is what I use by the way.)

    2 Replies
    1. re: ipsedixit
      fldhkybnva Aug 11, 2012 11:36 AM

      I plan to sear tuna steak and scallops tonight, slight concern about stickage...

      1. re: fldhkybnva
        ipsedixit Aug 11, 2012 11:40 AM

        I would use a bit of oil on the tuna steaks (oil the steaks, not the pan).

        Dry searing scallops are fine, and the only way to do it in my opinion.

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