Do you “seal” your meat?

“Searing” meat is a technique in which the surface of the meat is browned, making it more flavorful. It is used mainly for large cuts of meat intended for cooking in the oven or on the stovetop, to create an outer crust that adds plenty of flavor to the finished dish.

Tips for searing meat properly

Pat the cut of meat you’re going to cook thoroughly dry.

Season it with salt and pepper, and add any other spices you like.

Use a frying pan, preferably not nonstick, and add oil. Butter is not recommended because it burns easily and turns dark.

Place the meat in the pan. While searing, don’t keep turning the meat over, as this prevents a crust from forming.

Use tongs to turn the meat, and never use a fork, as piercing it causes it to lose its juices.

Don’t force or pull at the meat while it’s sticking to the hot pan. It will release on its own once it’s properly browned and has developed the desired golden crust.

**The same applies to braised dishes and smaller cuts of meat. In this case, simply use the widest pan you have so you can sear the pieces without stacking them. The aim is to sear them before they start releasing their juices, otherwise they’ll boil.