Ella Walter
Searing meat is a technique where meat is cooked at a high heat to form a caramelized crust. It is a simple way to add a ton of flavor to your meat. To sear meat, you need to heat oil in a stainless steel or cast iron skillet on high heat and wait for the oil to start smoking. Then, place the meat in the pan, ensuring that the pieces are not crowded. After a few minutes, flip the meat and cook the other side. Once the meat is cooked to your desired temperature, let it rest for 5-10 minutes. The leftover caramelized bits on the pan, called fond, can be used to make a pan sauce.
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What You'll Learn
Use a stainless steel or cast iron skillet
To achieve a perfect sear on your meat, a stainless steel or cast iron skillet is the best option. These pans can be heated to very high temperatures, allowing you to sear the meat evenly and rapidly. Here's a step-by-step guide to using a stainless steel or cast iron skillet for searing meat:
Prepare the Meat
First, prepare the meat according to your desired cooking method. For example, if you're making a stew, cut large cuts of meat into bite-sized pieces. If you're cooking a roast, tie it up with twine.
Pat the Meat Dry
Use paper towels to pat the meat dry. This step is crucial as it improves the contact between the pan and the meat, resulting in a better sear.
Seasoning
Just before cooking, season the meat with salt and pepper. Salting the meat too early can draw out moisture, so it's best to wait until you're ready to put the meat in the pan.
Heat the Skillet
Place your stainless steel or cast iron skillet on the stovetop and heat it to medium-high or high heat. Add a stable, high-heat oil to the pan, such as grapeseed or vegetable oil. Avoid using non-stick pans and non-stick coatings as you want the meat to stick to the pan to achieve a good sear.
Add the Meat
Once the oil is shimmering and just barely smoking, it's time to add the meat. Make sure the meat pieces are not crowded in the pan, allowing enough space around each piece for even cooking. Cover the meat with a splatter screen to prevent oil from splattering.
Resist the Urge to Flip
Resist the temptation to flip or move the meat for 3-5 minutes. This uninterrupted contact with the hot pan is essential for a proper sear. The meat will naturally release from the pan when it's ready to be flipped.
Flip and Sear the Other Side
After the first side is nicely browned and the meat releases easily from the pan, use tongs or a spatula to flip it over. Sear the other side for another 3-5 minutes, depending on the thickness of the meat and your desired level of doneness.
Check for Doneness
Use a meat thermometer to check if the meat is cooked to your desired temperature. For thicker cuts of meat, you may need to transfer the pan to the oven to finish cooking.
Rest the Meat
Once the meat is cooked to your desired temperature, transfer it to a plate and cover it with foil. Allow the meat to rest for 5-10 minutes. This resting period lets the meat fibers soften and tenderize while absorbing their juices.
Make a Pan Sauce (Optional)
Don't discard the leftover caramelized bits in the pan, also known as "fond." These bits are packed with flavor and can be used as the base for a delicious pan sauce. Add aromatics like onion, garlic, shallots, or spices to the pan, and then deglaze with wine, broth, or water. Simmer and scrape up the fond to create a flavorful sauce to drizzle over your seared meat.
Using a stainless steel or cast iron skillet is a crucial step in achieving a perfect sear on your meat. By following these steps, you'll be well on your way to creating mouthwatering, juicy, and flavorful seared meat dishes.
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Pat the meat dry
To achieve a perfect sear on your meat, it is important to pat it dry before placing it in the pan. This is because any moisture left on the surface of the meat will turn into steam upon touching the hot pan. The steam will cause oil splatters, which can be messy and dangerous. If the steam can't escape fast enough, it will also interfere with the browning process, especially if your meat releases a lot of moisture or if your pan is overcrowded.
To pat the meat dry, use paper towels to absorb any excess moisture on the surface. Make sure to do this just before cooking, as seasoning with salt too far in advance will draw out moisture and require you to pat the meat dry again.
After patting the meat dry, you can sprinkle it with salt and pepper. Then, heat a stainless steel or cast-iron skillet to a medium-high heat. Add a little oil to the pan and wait for it to start smoking, indicating that the pan is hot enough. Place the meat in the pan, ensuring that the pieces are not crowded and have some space around them.
Resist the temptation to move or flip the meat for a few minutes, as it needs uninterrupted contact with the pan to sear properly. Once the meat has released from the pan, it is ready to be flipped. After searing all sides, you can transfer the meat to the oven or continue with your desired cooking method.
By patting the meat dry and following these steps, you will achieve a delicious, caramelized crust on your meat that will enhance the flavor of your dish.
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Season with salt and pepper
Seasoning meat is an important step in the cooking process, and salt and pepper are the dynamic duo in this context. Salt, in particular, is essential for a good steak. It draws out moisture, creating a brine that is reabsorbed during cooking, tenderising the meat and enhancing its flavour.
When seasoning with salt, it is best to use kosher salt, which has a coarser "grain" than table salt. This is because the larger flakes allow for better control when seasoning, and a more even distribution. You can also use flaky sea salt, which can add a nice crunch to the crust. The amount of salt you use is also important; a generous amount is needed to ensure flavour in every bite, but it shouldn't be so much that it forms piles. The salt should coat the meat, like a skin-tight t-shirt.
As for pepper, freshly ground black pepper is the way to go. If you like the heat of pepper, wait to add it until just before the meat is sliced. This keeps the volatile oils intact and gives a more potent flavour. If you prefer a more subtle pepper flavour, season the meat before searing it, as the heat will soften the pepper's impact on the dish.
The timing of seasoning is also important. It is recommended to season the meat first, then prepare the rest of the meal. This gives the salt time to work its magic, drawing out moisture and creating a beautiful crust when cooked. It is also important to let the meat rest at room temperature for at least 30-45 minutes after seasoning and before cooking. This allows the salt to draw out the juices and for the meat to crisp up during searing.
So, when seasoning your pan-seared meat with salt and pepper, be generous, use the right types of salt and pepper, and time it right. This will ensure a flavourful and tender dish.
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Sear each side for 3-5 minutes
Searing meat is an essential step in building flavour. When meat hits a scorching hot pan, the surface instantly begins to caramelise, creating a rich brown crust that amplifies the savoury flavour of the finished dish.
To sear meat, you should first heat a little oil on a stainless steel or cast-iron skillet on high heat. You'll know the pan is hot enough when the oil begins to smoke. Then, place the meat on the hot skillet, ensuring that the meat pieces do not touch each other. Each piece should be around half an inch apart. Cover the meat with a splatter screen and do not touch it for 3-5 minutes. This uninterrupted contact is necessary for the meat to sear properly.
After 3-5 minutes, use a spatula to check the meat. If it has a nice, caramelised exterior, it's ready to be flipped. The seared surface should be a dark brown colour. If the meat is not ready, put the spatula down and wait another minute or two before checking again.
Once the first side has been sufficiently seared, flip the meat and cook the other side for another 3-5 minutes. Again, do not move the meat during this time. After both sides have been seared, you can transfer the meat to your braise, put it in the oven to roast, or continue with whatever cooking method your dish calls for.
It's important to note that searing does not "lock in juices", as was once believed. Instead, it is purely a way to add flavour to your meat.
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Make a pan sauce with the leftover bits in the pan
Making a pan sauce with the leftover bits in the pan is a simple process that can elevate a simple piece of seared meat. The tasty browned bits left behind after searing meat are called fond, and they form the foundation of a pan sauce. Here is a step-by-step guide to making a delicious pan sauce:
Firstly, transfer the cooked meat to a separate plate or tray, leaving behind the fond in the pan. It is important not to wipe out the skillet, as the leftover fat will add flavour to your sauce. If there is excess fat in the pan, pour off all but about a tablespoon of the fat, which will be used to cook with.
Next, add aromatics such as shallots, garlic, onions, or dried herbs and spices. Sauté these aromatics in the reserved fat over medium heat until they become tender and release their flavours. This step is optional, but it adds depth to the overall flavour of the sauce.
Now it's time to add your liquid of choice. Wine is a popular choice, as the acidity helps to release the caramelized bits from the bottom of the pan. You can use red or white wine, depending on the type of meat you are cooking. Other options include broth, beer, vinegar, juice, or simply water. Pour in about half a cup of liquid to serve four people. You can also add fresh herbs like thyme or rosemary, or a little lemon zest.
Simmer the liquid and use a wooden spoon to scrape up the fond from the bottom of the pan. Continue simmering until the liquid is thickened and reduced by about half. If you want to add other flavours, such as a spoonful of Dijon mustard, miso, or Worcestershire sauce, this is the time to do so.
Finally, add a few pats of butter to the reduced liquid. The combination of stirring, swirling the pan, and vigorous bubbling will emulsify the butter into the sauce, creating a smooth and creamy texture. Season the sauce with salt and pepper, and perhaps a squeeze of lemon juice, to taste.
Your pan sauce is now ready to be drizzled over your meat, rice, or vegetables. Enjoy!
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Frequently asked questions
The best pans to use are stainless steel or cast iron skillets. Do not use non-stick pans.
Prepare the meat in the manner you plan to cook it. For example, chop large cuts of meat into bite-sized pieces for a stew. Then, pat the meat dry with a paper towel to improve the contact between the pan and the meat. Sprinkle the meat with salt and pepper just before cooking.
Heat a little oil in the pan on high heat and wait for the oil to start smoking. Place the meat in the pan, ensuring the pieces are not crowded. Cover the meat with a splatter screen and do not touch it for 3-5 minutes. After this time, use a spatula to check the meat. If it has a caramelized exterior, it is ready to be flipped. Cook the other side for another 3-5 minutes. Then, check the meat with a meat thermometer until it is cooked to your preference.
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