![]() ![]() Searing time depends on the type of meat you're cooking. If you try flipping and the meat sticks to the pan, let it sear longer until it lifts off easily. High smoke point oils include avocado, canola, vegetable, grapeseed, etc.ĭo not flip the meat until the first side is well seared. You can also splash a bit of water on the oil to see if it reacts.Īlthough I typically sear meats with olive oil, if you are cooking over very high heat for meals like stir fry, then use oils with a high "smoke point". If it swirls easily and has thinned, you are ready to add your meat. To see if the oil is hot, gently swirling the oil around your pan. It also ensures the meat will start searing immediately, instead of just soaking up oil. Heating up oil before adding the meat helps the meat not stick to your pan. I love using my Lodge cast iron skillets for this! The pan doesn't need to heat up for long, about 2-3 minutes. If you don't remember, no worries! Just season the meat as soon as you take it out of the fridge for maximum flavor.Ĥ) When you’re ready to start cooking, heat your pan or cast-iron skillet. For fish, you normally season up to 30 minutes in advance. Salt provides flavor and tenderizes the meat.įor steak, pork, & poultry, you can season (salt) your meat up to a day in advance. This also helps with even cooking and browning. The meat should be as dry as possible so it will start searing immediately when it hits the pan. This helps reduce the temperature difference between the meat and hot pan, helping it cook quickly and evenly. Remove the meat from the fridge 30-60 minutes ahead of time. Let's start with the basic tips for getting a perfect sear on any type of meat.ġ) Ensure your meat is around room temperature before you start cooking it. With this technique, you have the benefit of a perfectly seared outside, while gently cooking the inside to your preferred temperature. Unless your chicken breast is pounded thinly, you will have a hard time cooking it through internally before the outside is burnt.Ī simple fix to this problem is finishing your meat in the oven! I often see chicken recipes that call for browning chicken breasts over the stove top until cooked through. I love the crispy, flavorful outside balanced with tender middle.īut, there can be a common issue with this method-the outside of the meat is seared perfectly, while the inside is still undercooked or not cooked to your preference. One of my favorite cooking methods is searing meat or poultry in a blazin’ hot skillet. ![]()
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