Searing

Searing

Searing is one of the most amazing techniques out there. It’s the perfect technique for adding texture to dishes, which is much needed if you gave up frying or don’t fry very often. You also don’t have to deal with controlling oil temperatures or smelling like oil the rest of the night, unlike frying.

Now, I highly recommend using a cast iron pan for this method, if you want to get the most out of it. Cast iron pans are pretty cheap and you can even buy them off of Amazon. Try this one.

Here are the steps to getting the perfect sear on meat.

  1. Heat your cast iron pan to a high heat. This should take about 3 minutes.
  2. While the pan is heating, rub vegetable oil over the top of the meat that is going to be seared. Use one teaspoon of vegetable oil per serving of meat (4 oz). Don’t use olive oil for this. Olive oil smokes at a lower temperature than vegetable or canola.
  3. Rub your seasonings into the meat.
  4. When the pan gets hot, add your meat to the pan. It will sizzle and maybe smoke, so turn your stove vent on or open a window.
  5. Cook about 3 minutes on each side. Don’t touch the meat while it is heating until it is ready to flip.
  6. If your meat was thin then it will be ready to heat like a skirt steak. If you’re meat was thick like a large piece of pork tenderloin, beef, or chicken, then finish cooking it in the oven.

 

There you have it. Six easy steps to searing meat. You can also sear vegetables if you’d like.

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