In 2020, my former colleague Andrew Janjigian delighted carnivores with his cold‑start searing technique: Place a pair of rib eyes in a dry, unheated skillet; set it over high heat; and flip the steaks regularly as they sizzle in their own fat. The meat stays exceptionally juicy, a rich crust develops, and there’s no smoke or splatter.
Would a much leaner cut—boneless, skinless chicken breasts—also benefit from the game-changing technique? My first attempt in an unoiled skillet produced uneven, lackluster browning, so for the next go-round, I brushed the raw
