There are certain skills every chef and home cook needs to know:
- Mise en Place – a cluttered food station means a cluttered meal
- Sharp Knives – they can make you or break you (as in severely hurt you). I HIGHLY recommend this one!
- What pan to use – know when to use a cast iron pan, a non-stick pan or a stainless pan
- How to sear meat like a boss!
On today’s Tuesday’s Tip with The Kitchen Whisperer I’m sharing with you the basic tips on How to Sear Meat Like a Boss!
Getting that amazing crust, that gorgeous sear on a piece of meat is drool-worthy. Searing meat locks in all of the juices and moisture. However don’t keep it over the flame. Once the meats are seared on all sides then finish it up in the oven. No one wants rubbery chicken or steak that’s like shoe leather. This is the secret behind my globally loved New York Strip recipe.
Now when it comes to searing meat it’s pretty basic – pretty much just a few simple steps:
- Whatever the meat is you’re searing, you need to let it come to room temperature. Cold temps on meat when placed in a scolding hot pan will cause the meat to immediately seize up.
- Pat dry your meat with a paper towel. You don’t want moisture on the meat.
- Season it only right before you’re ready to put it into the hot pan. Adding salt ahead of time draws out the moisture and can cause the meat to be tough.
- USE A CAST IRON OR STAINLESS STEAL PAN ONLY! Never use a non-stick pan for searing. The pan doesn’t get hot enough and you risk ruining the coating.
- You only need a Tbl or so of oil.
- With tongs, place the now seasoned meat into the hot pan. DO NOT FORCE FLIP! If you try flipping the meat while the meat is sticking to the pan you will rip it and toughen the meat. The meat will release itself when it’s ready to be flipped. Remember you do not need the flame on super high either. You can go with High or Medium-High.
Once you have that gorgeous sear, then finish cooking it per your recipe directions.