Tuesday, September 8, 2009

Technique Tuesday: Searing Meats

Making meat that is flavorful and juicy takes just a little bit of technique. Once you get the hang of how to properly sear meats, you will never go back to your old method. Searing meat locks in the flavor and juices, ensuring that your final result is delicious and flavorful. I have a nifty searing panel on my grill that heats up super hot and gives an amazing sear to steaks, chops, etc. Whether you're cooking inside or out, it's important to know how to make perfectly seared meats. You will be amazed at how different they taste!
1. Searing 101
Searing is cooking meats over higher heat to lock in flavors and juices. Searing caramelizes (brings out the natural sugars) and creates those beautiful dark lines you see on meat served in steakhouses or on television commercials.
2. Make sure you're starting with a dry product.
Pat off marinades and soak up excess liquids before placing your meat on the grill or in the pan. You will not be able to achieve those dark searing lines or golden crispness if your meat is wet because, especially when cooked in a pan, it will just steam.
3. Leave the meat alone
To achieve a great sear, it's really important to let the meat cook uninterrupted for several minutes. You don't want to move it all over the grill or pan. Let it cook for 2-3 minutes then test it by lifting an edge. If the meat comes up easily from the pan or grill, you're ready to flip.

4. Sear then reduce heat
After searing your meat, reduce the heat to thoroughly cook the inside. You only need to use that medium-high heat setting for a few minutes on each side.
5. Season your meat well
Salt and pepper on the outside of a steak, chop or burger will create an absolutely delicious crust when seared!

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