Searing meat

Nobody wants to ruin a nice cut of meat. Searing meat helps to build a better bite, but there are plenty of things that can go wrong in the process.

Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here’s how to do it. Searing meat might seem like an unnecessary and time-consuming step in a recipe.

Searing is an important step in cooking meat, but not for the reason you think.

Searing is a technique used on the grill to add extra flavor and texture to our foods. But how do we do it, and how does it add flavor?

Pan sauces are so quick, so easy and so perfect for seared meats I thought I’d explain the method, the stages, the reasoning and give some good examples to get you started.

Make sure the meat has caramelized well | How To Sear Meat Like A Chef | Homemade Recipes | https://homemaderecipes.com/sear-meat-tips/

If you're looking for the best way to tenderize stew meat, read on. Here I share my tips & tricks on how to tenderize stew meat & get juicy results in no time.

Garlic Butter Steak - juicy and tender steak cooked in a cast-iron skillet. Topped with compound garlic butter, this skillet steak recipe is so easy and delicious!

Perfectly cooked, juicy steak with caramelized crust and none of the gray, overcooked ring inside is possible with this easy, reverse sear method.

Sous vide cooking might be something you've never tried but always wanted to. This article explains how it works and all the benefits.