4 Steps to Perfectly Seared Meat

Need to brown some meat for a tasty stew or beef bourguignon? Searing beef cubes before stewing definitely adds flavour to your recipe, so it is an essential step that shouldn’t be skipped. But there is a proper way to do it. Check out our four essential steps to perfectly seared meat.

1. Cut into even pieces

Before you begin cooking, be sure to cut your meat into even cubes. By ensuring that each piece is the same size, they will all cook evenly, and you won’t be left with some more or less cooked than others.

2. Preheat your skillet

Be sure to preheat your skillet because you will need it to be scorching hot to ensure beautifully seared pieces. Because of this, you require a skillet that’s designed for high heat, like cast iron or stainless steel. Non-stick pans won’t work here, as the high heat could damage the coating and promote the release of harmful toxins.

3. Cook in batches

Cook the meat in small batches; you’ll want to have some space between each piece. If you crowd the pan, the temperature in the pan will cool down, which will keep your meat from browning properly. It will boil rather than cook, and you definitely don’t want that! 

4. Don’t touch it!

As tempting as it may be to move the pieces of meat around the pan, don’t. Give the meat the time it needs to rid itself of its juices, as well as time to caramelize. You mustn’t flip it until one side is perfectly browned.