Seared Meat

Searing gives meat a golden-brown crust and locks in flavour.

You’ll need:

• Meat

• Oil (high smoke point)

• Salt & pepper

• Heavy pan

• Tongs

Steps:

• Dry & season: Pat meat dry with paper towel. Season all sides with salt and pepper.

• Heat the pan: Preheat a heavy pan over medium-high heat. Add oil and wait until it shimmers.

• Sear: Place meat in the pan. Don’t move it immediately—let a crust form.

• Gently lift a corner—if it’s golden-brown, flip it over. Repeat on the other side.

• Tip: If the meat sticks and won’t lift, it’s not ready. It’s ready when it easily releases from the pan.

• Flip & sear other side: Repeat until golden-brown.

• Finish cooking: Thick cuts may need oven or lower heat to cook through. Use a meat thermometer if unsure.

• Beef rare: 50–52°C

• Beef medium: 57–60°C

• Chicken: 75°C

• Rest: Let meat rest 5–10 minutes before slicing to keep it juicy.

Top tips:

• Avoid crowding the pan—sear in batches if needed.

• Let meat reach room temperature before cooking.

• Butter or garlic can be added at the end for extra flavour.