There are many ways to cook meat—grilling, roasting, sautéing, steaming, braising, boiling, and smoking are just a few examples of food preparation that can be used to prepare meat.
However, one way to cook meat that is becoming more popular these days is to sear it in a pan or on a griddle.
Seared meats taste better than any other way of preparing meat because they have a crispy exterior while retaining most of their juiciness inside.
When done right, searing meat also adds another layer of flavor to the dish.
What is the best way to sear meat?
The best way to sear meat is to use a cast iron skillet.
Cast iron skillets allow you to get a nice sear on the outside of your meats without burning them.
If there’s not enough fat in your pan, the meat will burn instead of getting a nice sear.
Another option is to use an oven proof skillet with a nonstick surface (such as Teflon) which will eliminate the need for extra oil and reduce the risk of sticking.
Why is searing meat important?
When you sear meat, you create a very thin layer of browned protein covering the entire surface.
This creates a crusty exterior that seals in moisture and flavor from within.
The proteins in meat are what give it its unique texture and flavor, and this process helps retain those flavors.
By creating a crisp, browned outer shell around the meat, you’re actually preserving all of the great juices in the inside of the meat instead of letting them escape.
This also makes your meal more filling since the meat is less likely to dry out during the cooking process.
What are the benefits of searing meat?
The steak looks like a slab of marble, but once you cut into it, you realize that it contains all of the flavor and juicy goodness that you came looking for in the first place.
What are some tips for searing meat?
The key to getting a good sear on meat is to start off by preheating the pan.
Many pans come with a little knob that controls the heating element, but you should always check the instructions to see if your pan has a built in thermometer or if it doesn’t, you can always take your pan to a mechanic to find out what the temp is set at.
Next, make sure that your pan is completely dry before adding the meat.
You don’t want to add oil to a wet pan, as this may cause the grease to float up and coat the meat before it has time to brown.
Season the meat with salt and freshly ground black pepper before placing it in the pan.
Now, cook the meat until the top is nicely charred and slightly browned.
Remember that the goal here is to create a very thin layer of caramelized protein, so don’t overcrowd the pan!
To test for doneness, insert a wooden skewer or knife into the thickest part of the meat.
If the skewer comes out clean, the meat is ready to go.
Depending on the thickness of the meat, this could take anywhere from two to five minutes.
Another tip is to flip the meat halfway through cooking.
Make sure that the bottom half of the meat is fully cooked before turning it over.
It’ll help keep the meat moist.
How do you sear meat without a grill?
Many home grills don’t come equipped with a grate.
If you don’t have a charcoal grill, you can still sear meat on a gas grill by using a cast iron pan.
Just remember to remove the grill rack first.
You can also try a panini press, which will work well for larger pieces of meat.
However, I prefer to use my cast iron skillet.
How do you sear meat without a stove?
An electric skillet works well for searing meats in the microwave, but it isn’t recommended for large pieces of meat.
One alternative is to use a grill pan with a cover.
Is searing meat necessary?
Yes, searing meat is absolutely necessary.
Without searing meat, you’ll never achieve a perfect grilled steak.
If you don’t think that you can sear meat, don’t worry.
There are plenty of other methods that you can use to cook meat, such as roasting, grilling, broiling, sous vide, slow cooker, and even deep frying.
Check out our guide on how to roast a chicken for more information.
What are the best cuts of meat to sear?
If you want to sear meats that have a lot of fat in them, leaner cuts of beef or pork are ideal.
These types of cuts will have plenty of marbling to help keep the meat tender and juicy.
For poultry, breasts of chicken and turkey are the best cuts since they contain almost no fat.
How do you properly sear meat?
Before you begin cooking, make sure that the meat is at room temperature.
After that, season the meat with salt and freshly ground black pepper.
Heat a pan over medium-high heat and add some oil.
When the oil is hot, add the meat to the pan.
Cook the meat for about two minutes per side.
Remove the meat from the pan after it’s finished cooking.
What are some common mistakes people make when searing meat?
One mistake that people often make when searing meat is overcooking it.
Since the goal is to get a nice sear on the meat, it’s important to make sure that you turn the meat only once instead of twice.
Also, don’t crowd the pan.
If you have too much food in the pan, you’ll end up burning the meat
before it gets a chance to finish cooking.
Another mistake that people often make is forgetting to flip the meat
halfway through cooking.
If you’re cooking a steak and you don’t flip it halfway through, you run
the risk of ending up with a tough piece of meat that has lost all of its
It’ll just feel mushy and unappealing instead of being delicious and
Get a cast iron skillet.
They’re inexpensive, durable, easy to clean, and versatile.
Check the instruction manual for your pan to determine the correct
Use a wooden skewer to test for doneness.
Flip the meat halfway through cooking.
Don’t crowd the pan.
Make sure that the meat is at room temp before starting the cooking
This material is designed for educational and informative purposes
only and is not intended to be health or medical advice.
If you have any questions about a medical condition or your health
goals, always see a physician or other trained health expert.
Pan-seared Steak Diane from The Cheesecake Factory
- 1 Pan
- Season and sear the steak
- Set a large skillet over medium-high heat.
- Add olive oil to the skillet.
- Meanwhile, season the steak liberally with salt and pepper on both sides.
- Once the oil is hot, seer the steak medallions for about 3 minutes on each side, depending on your desired level of doneness.
- For medium-rare, 2 minutes per side, while for a medium steak, 3 minutes each side.
- Remove the steak medallions, wrap in foil or let rest on a holding plate.
- Sauté the veggies
- Add unsalted butter to the skillet and reduce the heat.
- Sautee the onions for about 2 minutes until it softens.
- Then add the mushrooms and garlic and sauté for 5 minutes until fragrant and softened.
- Season and deglaze
- Whisk the Worcestershire sauce, honey, thyme, and Dijon mustard into the pan and stir.
- Deglaze the pan with Madeira wine—you can opt to flambé by tipping the skillet towards the burner.
- Be cautious.
- Add the chicken broth and bring the sauce to simmer for 4 minutes to thicken.
- Simmer and reduce
- Slow simmer is the key to a perfect sauce.
- Let the sauce simmer for 20 minutes until the wine and stock reduce by half-season with salt and black pepper to taste when the sauce reaches the desired consistency.
- Garnish and serve