Should marinated meat be pat dry prior to searing? I'm curious why or why not. Thanks

Jeff Miller
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7 Comments

Kristen W. January 25, 2015
Petitbleu, if you are seasoning the meat say, a day in advance, that would be considered dry brining, yes? If that's the case, wouldn't you still need to pat it dry before searing? I ask b/c I haven't tried dry-brining yet but I'm curious about it, and I recall reading at least one recipe that instructed the cook to pat the meat dry after dry-brining and before cooking. Curious to hear your thoughts.
 
petitbleu January 24, 2015
One thing to try is to buy the meat several hours to a day ahead of time. Pat it dry, salt and pepper it, and then set it on a rack above a plate or a pan in the fridge. Let it sit until you're ready to cook it. This dries out the surface of the meat nicely and allows the salt to penetrate a bit. We do this for most cuts of meat, from whole chickens to steaks to pork chops. Works like a charm.
 
petitbleu January 24, 2015
Although, I should clarify--the salt and pepper would be instead of a marinade. You could also marinate the meat, then dry it off and put it on a rack in the fridge for at least a few hours (preferably overnight). It requires a little planning ahead, but it makes a difference.
 

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ChefJune January 24, 2015
All meat should be as dry as possible before searing, or you won't be searing them. Moisture in the pan will create steam instead.
 
Jeff M. January 24, 2015
I cooked lamb chops tonight and wasn't able to get a good sear. I first patted thoroughly dry, generously salted, applied olive oil, then let it come to room temp prior to searing. Just prior to searing it, I noticed lots of moisture on the surface that was probably both oil and water (caused by salt drawing out water). Thanks for your advice.
 
inpatskitchen January 24, 2015
In order to get that good sear your meat should be as dry as possible, so yes, pat the meat dry and get the pan nice and hot.
 
boulangere January 24, 2015
Perhaps even let it rest for a minute on each side on a bed of paper towels. Most marinades contain sugar in some form, be it table sugar, brown sugar, or honey in order to help the caramelization process over heat.
 
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