The Perfect Sear

Ever wonder how to create the perfect sear? Do you know how long to allow each type of meat to sear before turning? Well, Dear Readers, I do! Yay!

The perfect sear sizzles down to two things; a trick and timing. The “trick” is do not touch the meat but allow each patted dry, lightly greased and seasoned side to sit in the pan untouched, this will create a crispy, golden crust that seals in juices. The “timing” depends on the type of meat. For example; fish takes about 30 seconds a side, porkabout 3 minutes a side, beef 3-4 minutes a side and chicken can take up to 5 minutes a side. No matter the type of meat used, patience is required and rest time is must. Now go forth and prosper.