Why Searing Your Meat Doesn't Actually Seal in Juices

You've probably heard that you should sear your steaks to seal in the juices, right? 

Well as it turns out, this common grilling tip is actually unfounded, according to Meathead Goldwyn. The BBQ expert and author of the New York Times-bestselling book Meathead: The Science of Great Barbecue and Grilling says the concept of searing meat to seal in juices is a myth that has been debunked many times.

To help explain the science behind the myth, he weighed two steaks cooked to the exact same temperature — the only difference being that one that was seared first and one was not seared at all.

The two pieces of meat came out to almost exactly the same weight, which proves that the seared steak didn't really hold in more juice.

Watch Meathead demonstrate in the video above.

So, is there any point in searing your meat? Meathead says yes, definitely!

You still want to sear, because when heat is applied to the sugars and proteins in meat, it produces what is called the Maillard reaction, according to the expert.

The Maillard reaction achieved through searing will give your steak amazing flavor and texture, similar to that of caramelization. That's why you should always sear your meat before roasting it in the oven, adding it to your slow cooker or fully cooking it on the stove.

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