Properly searing proteins like fish, steak, recipes for chicken, or seafood is a simple technique that will have your guests thinking there’s a professional chef in your kitchen!
What you’ll need:
- Paper towel
- Oil or butter
- A large sauté pan
- Kosher salt
First, make sure your meat is dry. Pat it down well with paper towels to remove any moisture from the surface. If it’s not dry, it will steam rather than sear.
Next, heat oil in a large sauté pan over medium-high heat. Make sure it’s nice and hot. You’ll know it’s ready when the oil is shimmering in the pan and almost smoking.
Then, season the meat with kosher salt and carefully place it in the pan. Here is the most important part: don’t move it! Let your meat sear and develop that delicious crust. You’ll know it’s ready to be flipped when it effortlessly pulls away from the pan. If it’s sticking and you have to pull at it, it means it’s not ready to be turned.
Finally, flip over and sear on the other side for a few seconds or minutes, depending on your protein.
Whatever protein you use, make sure to let it rest for at least 5 minutes after cooking. Resting allows the juices to redistribute evenly throughout the meat, and makes for a much more delicious dining experience!
– Elana Karp