Have you ever wondered how the restaurants always get that nice crispy brown sear on the fish, chicken, pork or steak?
Here are a few tips to getting the perfect piece of meat next time you cook:
1. First of all, take the protein out of the fridge and pat it dry.
2. Then lay it on some paper towels and put a paper towel on top of it as well to soak up any additional moisture.
3. Let the protein sit out on the counter until it gets to room temperature (about 15-20 minutes depending on the thickness of the protein)
4. Use a heavy pan (cast iron works best) and get it nice and hot, then add some EVOO (extra virgin olive oil) and let the oil get hot.
5. Give the protein one last pat down with a dry paper towel.
6. Liberally salt & pepper the protein
7. Put the protein in the pan and do not over crowd the pan! Overcrowding will just make the protein steamed, not seared. No bueno.
8. Once the protein hits the pan you should always hear a sizzle, if you don’t, take it out and wait for the pan to get hotter and then add
Now the thickness of the protein will determine how long you need to cook it on each side. A good rule of thumb is about 1 minute for every 1/4 inch of protein so if your protein is an inch thick you will want to cook it about 4 minutes on each side for medium meat.
Your finished product should be a perfectly seared piece of meat!