I broke my habit of overfilling the pan, and now my meat has a PERFECT sear
I always packed the skillet full when browning meat, thinking it saved time. EVERY single time, the pieces would steam and turn gray, with no crispy edges. Last month, I forced myself to cook in smaller batches, leaving a gap between each chunk. The first time I tried it, the chicken developed a deep, golden crust that was actually CRUNCHY. My wife took one bite and said it tasted like it came from a steakhouse. Yes, it adds a few extra minutes to the process, but the flavor upgrade is INSANE. I've done this with pork chops and beef strips too, same amazing results. If your seared meat lacks that punch, give this simple change a shot.