Stop crowding the pan, the steam is why your steak grey and not brown

I see cooks pile 4 or 5 pieces in a 10 inch skillet at home and then wonder why nothing sears, you are basically steaming the meat. Give each piece two inches of space, get the pan ripping hot, and work in batches even if it takes longer, has anyone else had to retrain a new hire on this?

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jenny_gonzalez9d ago

Does it drive you crazy too when they just stand there watching it steam? I had to walk a guy through this last month because he kept loading up the pan like it was a soup pot. Told him straight up that crowding is the same as boiling your steak in its own juice. We ended up cooking in three rounds instead of one and the crust was night and day better. He finally got it after he saw the color difference on the plate. Some folks just never had it explained that browning needs dry heat and room to breathe.

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