Originally Posted by Cooking Goddess
Am I the ONLY person who sears a hunk of meat in a dry pan? Granted I do use oil if I'm searing chunks of floured-and-seasoned meat for a stew type dish, but when it's a roast I'll put it in a dry pan. A lovely crust ensues, and that's exactly what I'm looking for.
My Mom always fully seasoned her roast meats before she seared them. Of course I did it the same way when I first got married. I nearly choked to death from the dusty effect that seems to rise up from the pan. I put only a bit of salt on the meat before searing to give it that nice crust, but wait until I'm ready to put the pan in the oven or the lid on the dutch oven before adding the rest of my seasonings.
I seared in a dry pan today....worked well! I also season before I sear.