Chef Eric Morrissette's Pro Tips for the Perfect Sear
A great sear comes down to a few fundamentals — and nobody breaks them down better than Chef Eric Morrissette of Maui Brewing Co. in Kīhei. Whether you're working a stovetop or a grill, these are the pro tips he swears by.
1. Start with a clean pan.
Before anything goes in, wipe the pan out. A clean surface is the foundation for even browning.
2. Use a high quality, high smoke point oil.
Chef Eric reaches for Kuleana Sunflower Oil specifically because of its high smoke point — it holds up under real heat instead of breaking down.
3. Watch for the ripple.
You'll know the oil is ready when it starts to ripple — Chef Eric compares it to a calm lake when the wind blows through. That's your cue.
4. Once it's in the pan, leave it alone.
This is the tip most people get wrong. Once your protein hits the oil, resist the urge to move it. Let it do its work.
5. Trust your senses.
You'll hear it. You'll smell it. That's how you know it's cooking the way it should — no need to keep lifting and checking.
6. Check for release, not the clock.
If it's still sticking to the pan, it's not ready — leave it alone. Once it starts to release easily, take a look at your caramelization before deciding to turn it.
7. Cook it evenly all the way around.
It's not just about one great side — rotate for even color and doneness across the whole piece.
8. Remember where the flavor lives.
That caramelization is where a lot of the sugars concentrate — and a little bit of sugar goes a long way in building flavor.
The common thread through every step: the right oil matters as much as the technique. Kuleana Sunflower Oil's high smoke point gives you the room to actually use tips like these without the oil working against you.
