Meat may release liquid while searing if salt is added too early, too much meat is crowded into the pan, or the pan is not hot enough. Moisture is drawn out of the meat by heat and salt; if it pools in the pan instead of evaporating, the meat steams or simmers rather than browning. Salt can draw moisture from the surface, especially when added well before cooking.
How to sear meat without excess liquid
• Heat the pan or pot thoroughly over high heat before adding the meat.
• Add the meat in small batches, arranging it in a single layer.
• Salt after the surface begins to brown.
• Pat the pieces dry with a paper towel before cooking.
• Avoid stirring more often than necessary while the meat sears.
Common mistakes
Salting at the very beginning may encourage early moisture release. Crowding the pan lowers its temperature. Adding frozen meat directly to the pan can release excess liquid, and frequent stirring can prevent the surface from browning.
What to do if the meat releases liquid
If liquid collects in the pan, let most of it evaporate; the meat can begin browning again once the pan is no longer wet. You can raise the heat somewhat to help the remaining liquid evaporate. The liquid does not have to be discarded; it can contribute to the dish's sauce. The cut of beef also matters, since cuts with more moisture may release more liquid. Letting meat approach room temperature before cooking may reduce the pan's temperature drop. Do not leave raw meat out for more than 2 hours in total, or 1 hour above 32°C / 90°F. Small cubes have more exposed surface area and may release liquid faster. Larger pieces may release it more slowly and be easier to manage. A heat-retaining pan, such as cast iron, can help maintain the pan temperature when meat is added.
A thoroughly heated pan, appropriately sized batches, and well-timed salting can help meat brown more consistently.