The Science of Searing Meat

[MysticMatrix]

Searing meat is more than just about making it look good . The process, called the Maillard reaction, is a chemical reaction between amino acids and sugars that gives browned food its distinctive flavor. Whether you’re grilling a steak or searing a roast, the Maillard reaction is responsible for that rich, complex taste that makes perfectly seared meat so irresistible.

 

[jhope98]

I think searing is all about getting that caramelization for flavor though—it doesn’t actually seal in the juices like people say!