6 Sizzling Tricks to Searing Meats

Sunday, January 26, 2014

The combination of a crisp, crunchy exterior and a juicy, tender interior makes for the perfect piece of meat. Meat contains natural sugars that react with the protein when heated, resulting in a beautiful browning of the meat. This enhances not only the color, but the flavor of the meat. To get that perfect sear, follow these easy tips.

#1 Bring it to room temperature: Let the meat sit at room temperature for a few minutes before searing. This allows the natural juices to settle.

#2 Pat it dry: Before seasoning, carefully pat the meat dry with a paper towel to remove moisture from the surface. Then season with salt & pepper on both sides.

#3 Salt the oil: Salting the oil will help avoid the meat from sticking to the pan.

#4 It's all about the heat: In order for the reaction to occur, the oil has to be at high heat. Look for light wisps of smoke and a slight ripple in the oil to know when to add the meat.

#5 Don't overcrowd: Be sure to give each piece of meat enough room to cook.

#6 Leave it be: When the meat is ready to be flipped, it will easily lift off the pan.