How to Properly Sear Meat

Searing meat on the stove caramelizes its sugars and amplifies flavor. It's a necessary first step before roasting to seal in juices and create a crust. One-pot dishes benefit, too, since searing imparts a great deal of flavor, thanks to the browned bits on the bottom of the pan and on the meat's surface.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Dutch oven or frying pan
• Tongs
• Meat, be it a roast, chicken, steak or pork
• 2 tbs. peanut oil, plus extra for drizzling
• 1 tbs. butter
• Salt, to taste
• Pepper, to taste
• Additional herbs, if desired
• Wine or stock for braised dishes

1. In order to properly sear meat on the stove, remove meat from the refrigerator for 1/2 hour to 1 hour prior to cooking.

2. Pat the meat dry, taking care to absorb any excess moisture--especially if the meat was marinated.

3. Add oil and butter to pan, and heat on high until butter is melted. Meanwhile, drizzle the surface of the meat with a small amount of peanut oil. Season the meat with salt, pepper and herbs, if desired. Massage mixture into the surface of the meat to evenly coat.

4. Place the meat in the hot pan--fat side down, in the case of a roast.

5. Once the meat is properly seared on one side, repeat the process by turning meat to sear on all sides. If necessary, prop meat against the edge of the pan to hold it in place.

6. When all sides of the meat have been properly seared, you're ready to take the next step. Depending on what you're preparing, the meat will no doubt require additional cooking time. In the case of a roast or steak, the meat should next be placed in the oven over moderate heat. Slow-cooked dishes are now often covered and cooked in a low oven or over low heat atop the stove.

Tips & Warnings

• You'll know the pan is good and hot if it sizzles when you sprinkle it with a few drops of water.
• Don't forget to sear the ends of a roast, too.
• When searing meat, do not leave it unattended as it can burn easily.
• Use caution when turning meat, as the oil--coupled with the rendered fat--is very hot and prone to splatter.
• Resist the urge to move meat too soon; you'll know it's ready to be turned when it's deeply colored, a crust has formed and it can easily be picked up without sticking.

[SeventhSibling]

on 8/29/2008 I learned a lot from this!