For decades, home cooks and professional chefs alike have sworn by the idea that searing meat “locks in” its juices, creating a moist, flavorful dish. Unfortunately, science has debunked this culinary myth. Searing meat at high temperatures does create a delicious crust, but it doesn’t prevent moisture loss during cooking. In fact, the process can actually cause meat to lose more water, not less.
The myth likely stems from 19th-century German chemist Justus von Liebig, who claimed that searing forms a barrier that traps juices inside. While it’s true that high heat causes the Maillard reaction—a chemical process that browns proteins and creates complex flavors—it doesn’t seal anything. Instead, the intense heat causes muscle fibers to contract, squeezing out moisture. The crust you see? That’s just caramelized proteins and sugars, not a moisture-proof shield.
So why sear at all? The answer lies in flavor, not moisture. The Maillard reaction produces hundreds of aromatic compounds, giving meat its rich, savory taste. A well-seared steak or roast has a depth of flavor that unseared meat simply can’t match. Plus, the crispy texture adds contrast to the tender interior, making each bite more satisfying.
To keep meat juicy, the key is controlling internal temperature. Overcooking is the real enemy of moisture, as heat causes proteins to tighten and expel water. Using a meat thermometer and resting meat after cooking (to allow juices to redistribute) are far more effective than relying on a sear to do the job.
The searing myth persists because it sounds logical and has been repeated for generations. But next time you’re at the stove, remember: that sizzling crust is all about taste, not trapping juices. And if anyone insists otherwise, just hand them a meat thermometer and a science textbook. After all, good cooking is about understanding the rules—and knowing when to break them.
So, sear for flavor, not for moisture. Your taste buds will thank you, even if your steak loses a few drops of juice. And if you’re still worried about dryness, there’s always gravy.
