Showerthought: Is searing meat really necessary, or is it just habit?

I was talking to my buddy at the grill last weekend and he said he never sears steaks before roasting them, just salts them and throws them in the oven, and they come out juicy every time. It got me wondering if that whole brown crust thing is actually worth the extra smoke and mess in the kitchen, or if I've been doing it wrong for years. Anyone else ever skip the sear and notice a difference, or am I just being lazy?

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1 Comment

morgan_butler7h ago

Honestly I've tried both ways and yeah searing definitely makes a difference but not as much as people think. The whole Maillard reaction thing is real though because that brown crust adds a ton of depth and texture that you just don't get from roasting alone. But here's the thing - is the flavor trade off really worth it if you're already using a good salt brine and high heat oven? I mean, the smoke detector goes off every time in my apartment and the cleanup is such a pain. Have you actually done a side by side blind taste test with your buddy or are you just taking his word for it?