Seared vs. Grilled — What's the Difference?

Seared foods are quickly cooked at high temperatures, typically in a pan, to create a caramelized, brown crust that enhances flavor through the Maillard reaction, without necessarily cooking the item through. Grilled foods, on the other hand, are cooked over direct heat, usually from below, and often involve longer cooking times to fully cook the item through, imparting a smoky flavor and grill marks as visual and flavor cues.

While searing is primarily used to start the cooking process or add a flavorful crust, with the interior often remaining less cooked, grilling is a more comprehensive cooking method that can fully cook the food, with the heat source directly impacting the food’s flavor and texture through smoke and char.

Searing is typically done in a pan with a small amount of oil to prevent sticking and ensure even crust formation, concentrating on creating a rich, complex flavor surface. Grilling requires preheating the grill to achieve the right temperature for cooking, with the food often prepared with marinades or rubs to complement the natural smoky flavors.

The tools for searing include heavy skillets or pans, preferably those that can withstand high temperatures, like cast iron. Grilling, however, utilizes outdoor or indoor grills, with variations such as gas, charcoal, or electric, each adding a unique flavor profile to the food.

In terms of technique, searing is about quick, high-heat cooking, focusing on the surface of the food. Grilling involves managing the heat source, cooking times, and sometimes smoke, to achieve the desired doneness and flavor, often with the food being flipped to cook evenly on both sides.