“First braise the steak over high heat to lock in juices.”
Usage Entry 1116 / 1605 60-second read
Braise vs. Sear
Slow-cook in liquid versus quickly brown over high heat.
The comparisoni
“First sear the steak over high heat to brown it; braising is the long, slow cook in liquid that comes after.”
The ruleii
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BRAISE = slow, wet. SEAR = fast, dry.
SEARING is a quick, high-heat brown on dry pan — a Maillard crust. BRAISING is a slow cook in liquid with a lid — often after searing. They are complementary steps, not synonyms.
Memory aidiii
Remember it like this
Sear is quick and crispy. Braise is slow and tender.