Maillard crust
The brown crust on meat. Sugars and proteins on a dry, hot surface.
What to do
- Pat the meat dry and salt it. Surface water steams instead of browning.
- The pan should be hot before the meat goes in.
- Leave it until the crust releases on its own. If it sticks, it is not ready.
A common slip. A crowded pan drops the heat, the meat weeps, and it boils grey.