Searing involves browning a food like meat, poultry or seafood quickly over high heat, usually to prepare it for a second, moist cooking method, such as braising or stewing. Cooking meat over high heat with a small amount of fat sets off a series of reactions between the sugars and the proteins, essentially caramelizing the surface, which results in a more complex and richer flavor. The crisp, browned surface of a seared piece of meat is also more appetizing than the dull, gray look of meat that hasn¿t been properly browned before moist cooking.
When getting ready to sear, keep the following tips in mind:
The Best Steak Ever!
Start with a flawless cut of beef. N.Y Strip, Boneless Rib Eye, Beef Tenderloin…your pick!
Let meat rest 10 minutes before beginning dinner preparation.
Season with salt and pepper
Place a large, flat griddle or skillet over medium high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 3 minutes each side minutes on each side. On last flip top the steak with cheese. Let melt a bit for the rest of the cooking time. Remove from heat and let rest for 3-4 minutes. Serve immediately.
Rare 6 min
Med rare 7 minutes
Medium 9 minutes
Preheat broiler to high.
Noon Cooking - February 23, 2010