Searing is the wonderful technique that gets you the crust you love on your steak - you know what we’re talking about. That's because searing is literally cooking all sides of your meat over a high heat until that crust forms. Why sear meat? It develops incredible flavor, and it does so by locking in all that juice so as the meat begins to cook through the flavor is sealed in. This result is a steak, for instance, that has a spectacularly caramelized crust that is contrasted by a tender and juicy inside making a melt-in-your-mouth delight!
To pan sear, preheat pan then remove and add a tab of butter to coat the bottom evenly. Before it starts to burn, place pan back on the flame and add meat. Allow crust to form, then carefully turn with a spatula and do the same on the second side. You don’t want to move your meat around as that will keep you from developing a nice golden crust and when you do move it, do so with care to keep that crust you worked so hard for intact.
Steak, chops, fish and chicken are all wonderful candidates for searing. The greatest tip to remember is to ensure your pan is hot. Using a heavy bottomed pan or cast iron is best as they conduct heat more evenly. As for the meat, you can use a variety of types and cuts just make sure to pat it dry with a paper towel and season it right before putting it on the pan. And once you're done searing, do yourself a favor and deglaze the pan so you don’t lose out on all that flavor. Remember, searing is all about finger-licking sabor so make sure your pan is hot, be patient, and get ready for that addictive explosion of flavor.