Searing meat browns the surface quickly leaving the inside raw–to be cooked until done by roasting or braising.
For Best Results
Bring meat to room temperature before searing it. In a skillet, heat a small amount of vegetable oil until very hot. Season the meat with salt to help form the tasty crust. When the oil ripples, the pan is ready.
Searing meat in hot oil causes chemical reactions that result in intense flavors and deep brown color. But if the oil isn’t hot enough, meat will just stick to the pan. Deglaze browned bits with wine or stock to create a delicious sauce.
Making Quick Work
Searing requires constant attention. If the oil is hot enough, the meat will brown quickly. As you brown the sides, prop up the meat against the side of the pan. But be careful: toppling meat can splatter hot oil.
More SEARious Recipes:
- Pan-Seared Duck Breast with Blueberry Sauce
- Seared Ahi Tuna Steaks
- Seared Scallops with Corn Cream
- Seared Steaks with Caramelized Onions and Gorgonzola
- Pan Seared Salmon I