Flour-Seared Meat: Pan Perfection

Searing meat is a simple technique that can be used to build flavour and texture. By browning the surface of the meat at a high temperature, you create a crispy, caramelised exterior that adds a delicious crust to your chosen cut.

While searing is not necessary, it is an extra step that can add a huge amount of flavour to your dish. The process can be applied to various meats, and once you learn the method, you can adapt it as needed.

To sear meat in a pan with flour, you will need to lightly dust your meat with flour after seasoning with salt and pepper. Then, heat some oil in a pan on a medium-high heat until it begins to smoke. Add your meat to the pan and sear for 1-3 minutes before turning over and searing for another 1-5 minutes.

Choosing the right pan

Material:

• Stainless steel: Stainless steel pans, such as a stainless-clad frying pan, are excellent for searing meat. They heat up quickly, respond well to temperature adjustments, and allow heat to spread evenly across the pan. They are also non-reactive, so you can add acidic ingredients without causing a reaction.
• Cast iron: Cast iron pans are popular for searing due to their heat retention properties. They produce a beautiful crust on steaks and are versatile, durable, and reasonably priced. However, they can be challenging to reduce in temperature and may require a separate pan for searing to maintain seasoning.
• Carbon steel: Carbon steel pans offer a balance between lightweight stainless steel and cast iron. They have excellent heat control and heat retention, making them ideal for searing and cooking various proteins. Carbon steel is also compatible with different cooktops and affordable.
• Non-stick: Avoid non-stick pans for searing, as they are not designed for high temperatures and will not provide the desired sear.

Design and Function:

• Curvature: Consider a pan with a curved design where the cooking surface meets the pan wall, as this is ideal for basting steaks.
• Temperature maximum: Ensure the pan can withstand high temperatures, especially if you plan to finish cooking your meat in the oven or on the grill.
• Size: Choose a pan large enough to accommodate your meat comfortably. For smaller pieces of meat, leave space between them to prevent steaming instead of searing.

By selecting the right pan based on these considerations, you'll be well on your way to achieving delicious, evenly seared meat.

Preparing the meat

The first step in preparing your meat for searing is to trim the fat. Removing excess fat will prevent the meat from splattering in the pan. If you are using a large cut of meat, such as a roast, you can tie it up with twine. For stews, cut the meat into bite-sized pieces.

The next step is to pat the meat dry with paper towels. This is an important step as it improves contact between the pan and the meat, creating a better sear and reducing steam during cooking.

Before you place the meat in the pan, season it generously with salt and pepper. Salt draws moisture out of the meat, so it is best to do this just before cooking. A good rule of thumb is to use 3/4 teaspoon to 1 teaspoon of salt per pound of meat.

If you are using flour, lightly dust the meat with it and pat off any excess. Flour is full of starch that will caramelize quickly and give a deeper colour and flavour. However, this technique can be messy and is best used for stews where the flour can help thicken the sauce.

Choosing the right pan

To properly sear meat, it is best to use a stainless steel or cast-iron skillet. These pans can be heated to very high temperatures and help to sear the meat evenly and rapidly. Enamel-lined pans and Dutch ovens can also be used, but it is best to err on the side of slightly lower heat as the enamel can crack. Do not use non-stick pans for searing as high heat can damage the coating.

Patting the meat dry

Patting Meat Dry

Patting meat dry is an important step in the process of searing meat in a pan with flour. This step improves the contact between the pan and the meat, creating less steam during cooking and helping to achieve a proper sear. Here are some detailed instructions and tips for patting meat dry:

Before you start, make sure you have paper towels ready for patting the meat dry.

Remove Excess Moisture

Use paper towels to blot the meat and remove any visible moisture from the surface. This step is crucial because only dry meat will caramelize and develop the rich, browned crust that searing aims to achieve. Wet meat will not brown properly and will steam instead, affecting the flavour and texture of the final dish.

Timing

It is best to pat the meat dry just before cooking, after you have seasoned it with salt and pepper. This is because salt draws moisture out of the meat, and if you pat it dry too early, you will need to pat it dry again before cooking.

Flouring

If you are using flour, lightly dust the meat with a thin, even coating of flour after patting it dry. However, make sure to pat off any excess flour. Too much flour can create a mess in the pan and affect the searing process.

Leaner Cuts of Meat

Keep in mind that flouring the meat is especially useful for leaner cuts of meat, as it provides an extra layer of protection from overcooking and helps to maintain good browning.

Avoid Crowding the Pan

When searing, ensure that there is enough space between the pieces of meat in the pan. Crowding the pan can lead to steaming instead of searing, affecting the desired crust and flavour.

Deglazing the Pan

Don't forget to deglaze the pan after searing. The leftover caramelized bits on the pan, known as the "fond," are packed with flavour and can be used as the base for a delicious pan sauce.

By following these steps and tips for patting meat dry, you'll be well on your way to achieving a perfect sear and unlocking the full potential of your dish's flavour and texture.

Seasoning the meat

The process of seasoning the meat is a crucial step in achieving a mouth-watering sear. Firstly, ensure that you have prepared the meat according to your desired recipe—this may involve chopping large cuts of meat into bite-sized pieces for a stew or tying up a roast with twine.

Next, pat the meat dry with paper towels. This step is important as it improves contact between the pan and the meat, reducing the amount of steam generated during cooking.

Now, it's time to season! Sprinkle your meat with a pinch of salt and pepper. This step should be done just before cooking, as seasoning too early can draw moisture out of the meat, requiring you to pat it dry again.

If you're using flour, lightly dust the meat with pan-searing flour and pat off any excess. Flour is particularly useful if you're working with low-fat content meat, as it provides an extra layer that prevents overcooking while enhancing browning. It also helps sauces bind better to the meat.

For a simple seasoning mixture, combine 1 cup of all-purpose flour with 1 tablespoon of coarse salt (such as kosher or sea salt) and 1 teaspoon of white pepper. Mix these ingredients in a container, ensuring it is airtight and can hold at least 1 1/2 cups of the mixture. This blend will last for months if stored in a dry, light-free environment.

Now that your meat is seasoned, it's time to heat up that pan and get searing!

Coating the pan with oil

Firstly, choose the right type of oil. Opt for a high-heat oil with a high smoke point, such as vegetable oil or olive oil. Avoid using butter or other fats that have a low smoke point, as they will burn easily.

Next, heat your pan over medium-high to high heat. You want the pan to be hot before adding the oil, so it is ready to sear the meat effectively. Once the pan is hot, add a thin coating of oil. You only need enough to film the bottom of the pan; a few teaspoons should be sufficient. Swirl the oil around the pan to ensure it is evenly distributed and coats the entire cooking surface.

You will know the oil is hot enough when it starts to shimmer and smoke slightly. At this point, you are ready to add the meat to the pan. Place your meat gently into the hot oil, ensuring it is not overcrowded. The meat should sizzle on contact and become "glued" to the bottom of the pan. If you are cooking multiple pieces of meat, leave a little space between them, as this will ensure even cooking and prevent steaming.

Now, let the meat sear without moving it. This is a crucial step, as the meat needs uninterrupted contact with the hot pan to develop a nice crust. Resist the temptation to flip or move the meat for the first few minutes. After a minute or two, you can shake the pan gently to see if the meat has released from the bottom. If it has released, it is ready to be flipped and seared on the other side.

Once the first side is caramelized to a dark brown colour, flip the meat and repeat the process for the other side. If your glaze starts to look dry or you smell burning, lower the heat slightly and add a little more oil to the pan.

By coating the pan with a thin layer of oil and following these steps, you will achieve a perfect sear on your meat, adding colour, texture, and flavour to your dish.

Frequently asked questions