Everything I've ever known about cooking a steak in a skillet was bullshit. I hate when that happens...

This searing nonsense is actually a grilling myth that just won’t die, and the common misconception can be traced back to the German chemist, Justus von Liebig. Back in 1847, his theory was that when you sear your meat, the brown “crust” that forms create a barrier that keeps juices in.  His idea spread uncontrollably right after the publication of that concept in his book “Researches on the Chemistry of Food.” But, let’s be honest, this famous crust is of course not waterproof. Juices continue to get squeezed out during cooking. The sizzling that you hear throughout cooking is proof, as this is the meat’s juices seeping out and vaporizing.

 

According to the website GrillHunters.com, searing serves the very important purpose of building flavor and texture. A very hot skillet creates a golden, caramelized crust through a process called the Maillard reaction. Cooking above 250 degrees imparts that savory flavor and aroma that will leave you salivating.