Meat: Using Cast Iron for a Perfect Sear

Notes

The science behind searing is the Maillard reaction, a chemical process that occurs when amino acids and sugars in meat are exposed to high heat, creating complex flavors. Common mistakes include overcrowding the pan, which lowers the temperature and leads to steaming rather than searing. Always ensure your pan is properly preheated and avoid moving the meat around before a crust forms. For safety, use oven mitts when handling hot cast iron. Seared meats can be made ahead and stored in the refrigerator for up to 3 days; reheat gently to preserve texture.

Steps

1. 1 Preheat your cast iron skillet over medium-high heat for 5-10 minutes.
2. 2 Use a high-smoke-point oil like canola or grapeseed and add 1-2 tablespoons to the skillet.
3. 3 Once the oil shimmers and just begins to smoke, it's ready for the meat.
4. 4 Pat your meat dry with paper towels to remove any surface moisture.
5. 5 Season the meat generously with salt and pepper.
6. 6 Place the meat in the skillet away from you to avoid splatter.
7. 7 Let the meat sear undisturbed for 2-4 minutes, depending on thickness.
8. 8 Check for a deep golden-brown crust before flipping.
9. 9 Flip the meat with tongs and sear the other side for an equal amount of time.
10. 10 For thicker cuts, adjust the heat to medium to prevent burning while cooking through.
11. 11 Use a meat thermometer to check for doneness: 135°F for medium-rare.
12. 12 Transfer the seared meat to a plate and let it rest for 5 minutes before serving.
13. 13 Clean the skillet while it's still warm with a stiff brush and hot water.
14. 14 Dry thoroughly and apply a thin layer of oil to maintain the seasoning.