If meat sticks when searing, leave it until it releases (don’t force it)
When a steak initially sticks, don’t pry it up—wait a couple minutes until the crust forms and it releases more easily.
The video notes the steak may stick at first; the fix is to leave it alone. After about 2–3 minutes it will be ready to turn, and the crust will have developed.
The short version
- Sticking early is normal—wait before turning.
- Turn when a crust has formed (about 2–3 minutes per the video).
What goes wrong
Trying to flip or scrape the steak immediately when it sticks
Leave it for ~2–3 minutes so it can form a crust and release.
Why it works
As browning/crust forms, the surface dehydrates and releases from the pan more readily.
Put it to use
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