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Sklivvz
Sklivvz
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Does briefly searing a steak on one side before flipping it over once really "seal in the juices"?

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Highly Irregular
Highly Irregular
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Does briefly fryingsearing a steak on one side before flipping it over once really "seal in the juices"?

As long as I can remember when people have fried steak, they have flipped it after the first say 20 seconds to sear it and "seal in the juices", then cooked the other side, then flipped it back to the first side again to finish it off.

However, recently I heard someone claim that the concept of sealing in the juices doesn't work at all and is pointless - so does it really work or not?

My experience is that the technique has been applied to beef steak in particular, but maybe other meats too.

Does briefly frying a steak on one side before flipping it over once really "seal in the juices"?

As long as I can remember when people have fried steak, they have flipped it after the first say 20 seconds to "seal in the juices", then cooked the other side, then flipped it back to the first side again to finish it off.

However, recently I heard someone claim that the concept of sealing in the juices doesn't work at all and is pointless - so does it really work or not?

My experience is that the technique has been applied to beef steak in particular, but maybe other meats too.

Does briefly searing a steak on one side before flipping it over once really "seal in the juices"?

As long as I can remember when people have fried steak, they have flipped it after the first say 20 seconds to sear it and "seal in the juices", then cooked the other side, then flipped it back to the first side again to finish it off.

However, recently I heard someone claim that the concept of sealing in the juices doesn't work at all and is pointless - so does it really work or not?

My experience is that the technique has been applied to beef steak in particular, but maybe other meats too.

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Highly Irregular
Highly Irregular
  • 1.3k
  • 3
  • 14
  • 28

Does briefly frying a steak on one side before flipping it over once really "seal in the juices"?

As long as I can remember when people have fried steak, they have flipped it after the first say 20 seconds to "seal in the juices", then cooked the other side, then flipped it back to the first side again to finish it off.

However, recently I heard someone claim that the concept of sealing in the juices doesn't work at all and is pointless - so does it really work or not?

My experience is that the technique has been applied to beef steak in particular, but maybe other meats too.