What is the process of searing meat meant to achieve?

The process of searing meat is primarily intended to develop a flavorful crust through caramelization. When meat is seared at high temperatures, the natural sugars and amino acids in the meat undergo a Maillard reaction, which is responsible for creating that rich, browned exterior packed with flavor. This crust not only enhances the taste but also adds texture to the meat.

Searing also helps to lock in the juices, although the primary focus is on creating that desirable outer layer rather than cooking the meat entirely through. It's important to understand that while searing contributes to the overall flavor profile of a dish, it is usually the first step in a cooking process that may involve additional cooking methods like roasting or braising to ensure the meat is cooked thoroughly.

Tenderizing meat is typically done through other methods, such as marinating or mechanical tenderization, rather than the high-heat approach used in searing. Similarly, marinating involves soaking meat in a seasoned liquid to impart flavor and moisture, which is distinct from the searing technique that focuses on surface flavor development.