Searing steak on high heat is often believed to lock in juices, but this is a myth. The sound of sizzling during searing is actually the water evaporating, not the juices sealing.

When Serious Eats put this myth to the test by searing and then roasting a cut of meat — and then doing the opposite — it found that the meat seared first ended up with less juice.

However, searing your steak, as long as it’s done correctly, remains a valuable cooking technique for those seeking a flavorful steak — due to the Maillard reaction.

This chemical interaction between sugars and amino acids that causes caramelization occurs when the cooking temperature reaches around 280 to 310 degrees Fahrenheit.

So, despite not sealing in juices, searing isn’t necessarily detrimental or drying to your prime rib. It’s just a matter of limiting the searing time to avoid excessive dryness.