If you are new to cooking, you will quickly learn that the words sizzle and sear apply to the cooking style called sear frying. Searing and sauting both involve cooking food at a low temperature in a thin frying pan over low heat, but the similarities end there. Sauting involves deep frying food in butter or oil, while searing entails a method of cooking where hot air is directed into the food. This produces an intense cooking sensation that often seals in the flavors of the ingredients.
The first question that comes to mind when we think of searing is what it actually is. It is a technique that has been around for centuries and has recently become a favorite of chefs. Basically, searing is the process of turning an uncooked piece of meat into a golden brown color by exposing it to a high heat temperature. It may sound unusual but it is very true. While it is commonly associated with deep frying, it is also very good on many cuts of pork and beef. It works best on steaks though.
The method of cooking that we’ll describe here is quite simple and not complicated, and is often called the crust method of cooking. It starts by turning the piece of meat over so that it is right side up. Brush the outside of the meat with olive oil or butter and place it on a cast iron griddle. If grilling on a grill, add oil and smoke the meat until it becomes almost black on all sides, then flip and put it under the grill.
During the hearing process, the fat inside the steak contracts and this causes the juices in the meat to escape. This creates a salty flavor in the juices, which is what gives the steak its signature flavor. At the same time, the juices help to tenderize the beef. By cooking it in the oven at a high temperature, you can draw out as much of the liquid as possible, while keeping the juices from escaping. At low temperatures, the juices can evaporate into the bottom of the oven.
You can determine the proper temperature and duration of cooking by using a thermometer and a cooking thermometer. If you are using a meat thermometer, insert it into the thigh of the beast to determine the internal temperature. However, for medium rare steaks, you can simply use a fork to take a bite of the meat and see if you feel like you are eating a raw chicken. There are several different types of grills that will allow you to do this so test them until you find one that you like.
It’s important not to cook food on a high heat or to overheat the surface. Just because you want to sear something doesn’t mean you have to go through the trouble of cooking it at the optimum cooking temperature for a long time. It’s a good idea to cook food in varying degrees of pressure for several minutes to acquire different tastes, from sweet to burnt to barbecue. So, keep your cooking on medium to medium high heat and keep your searing on high.