Whether it’s the yummiest steaks, roasts, chops, or more dishes like these, searing is a crucial step to turn your meat’s hidden sugars into caramelized, mouthwatering content. In addition, a brown crust develops over the surface of the meat, causing your stews, steaks, chicken, and pot roasts to become incredibly tastier.
Down here is the proper way to sear any desired meats, seafood, and poultry. So let’s have a look at it!
The Proper Way to Sear Meat
Some of the crucial tips below are all you need when searing any meat:
- Let the Meat Enjoy Some Heat: Take the meat out of your freezer and set it aside at room temperature a short time before you set it off for searing. It’s because chilling freezes the meat’s healthiest contents, which needs relaxing before we cook it. If there is excess moisture, pat dry it with a paper towel.
- Season the Meat: If you haven’t marinated or brine the meat, sprinkle some salt and pepper on it according to your taste to have a crusty flavor after cooking. If your brine or marinade includes sugar, better dry off the meat surface lightly to avoid it from scorching.
- Heat the Searing Pan: Take a cast-iron skillet or stainless steel pan to sear the meat, as they are the perfect option. Make sure you have heated the pan enough to add meat. If it’s not heated to an extreme level, you’re going to eat a stick or tear off meat.
- Add Oil: If searing a lean cut such as chicken, pork chops, or tenderloin, lean beef, add about two tbsps of peanut or vegetable oil. However, avoid adding butter or olive oil since their smoke point is not ideal for searing.
Now turn the flame high until the oil ripples, showing the scorching. Here, add meat. Reminder: If you’re searing meat cubes, better sear them in batches, so they are brown ideally. Don’t crowd the pan, or else the cubes will steam instead of searing.
- Sear: Add the meat into the pan and keep the thin side up if viable. Don’t burn yourself during the process, so keep your distance from the stove as the hot oil will splatter. Sear the meat without disturbing it for some time.
- Flip the Meat: After one side of the meat is thoroughly seared, flip it. As we said before, make sure the pan is hot, so the meat doesn’t tear when you lift and flip it.
- Sear the Ends: Now both sides are seared, it’s time to cook meat from the ends. For this, better use tongs to hold and cook meats’ sides. Use the pan’s edges as an assist and bend the meat against it until you brown every side.
- Conclude the Process: Now that your meat is browned to ideal from the outside, it may still be raw from the inside.
So, remove it out of the pan, and cook it according to your recipe. It may include simmering on the stove, using a slow cooker, or roasting in the oven.
PRO TIP: Don’t waste the savory pan drippings left by the sear meats. Use it for pan sauce by adding a small amount to deglaze the pan.
How Long Should We Sear Meat?
For meat roasting, sear the meat for longer until you see the perfect brown it reflects. In contrast, if you are searing meat cubes or steak, better sear them for a short time before you flip the pieces over.
That’s it for how to sear meat. Make sure you follow every pointer to get a result of what you’re here for. Moreover, please share with us how your meat turned out after following our carefully presented tips.