How to Sear Meat Perfectly
Learn the essential technique of searing meat to lock in flavor and achieve a delicious crust.
Notes
For best results, ensure your skillet is properly preheated and avoid overcrowding the pan to maintain high heat.
Steps
- 1 Pat the meat dry with paper towels to remove excess moisture.
- 2 Preheat a heavy skillet over medium-high heat until it's very hot.
- 3 Add a small amount of high smoke-point oil to the skillet and let it shimmer.
- 4 Place the meat in the skillet and avoid moving it for 1-2 minutes to form a crust.
- 5 Use tongs to flip the meat and sear the other side for an equal amount of time.
- 6 Continue searing additional sides if necessary, ensuring even browning.
- 7 Once seared, transfer the meat to a plate and let it rest before cooking further or serving.
Ingredients to explore
Almonds
With their golden-brown hue and delicate, edible skin, almonds are a crunchy delight. These versatile nuts boast a rich, buttery flavor that adds depth to both sweet and savory dishes.
Andouille Sausage
Andouille sausage is a coarse-grained, smoked pork sausage with a rich history rooted in French cuisine, particularly from the Alsace region. It was adapted in Louisiana, where it became a staple in Cajun and Creole cooking. The sausage is known for its robust, smoky flavor with hints of garlic, pepper, and other spices, creating a spicy and savory profile. Its texture is firm yet slightly chewy, making it a hearty addition to dishes. When cooked, andouille sausage maintains its shape well and infuses dishes with its distinctive smoky essence, enhancing stews, soups, and rice dishes.
Recipes to try
Mushroom, Onion, and Gruyère Tart
Golden, flaky pastry cradles a rich, earthy filling of sautéed mushrooms and onions, crowned with melty Gruyère.
Stuffed Portobello Mushrooms with Herbed Ricotta
These earthy portobello mushrooms are stuffed with a creamy, herbed ricotta mixture, offering a satisfying vegetarian delight that's both elegant and easy.