Developing that Succulent Golden Brown Sear! | Wednesday’s In the Know
Ever wonder how to get that restaurant-quality golden brown sear on your steak, chicken breast, pork tenderloin or salmon fillet? Well, wonder no longer as today, I’ve got some simple steps just in time for tonight’s supper.
1. Room Temp! Take the chill off your protein! Depending on what protein you are working with, remove your protein from the fridge at least 20 – 30 minutes before cooking. For larger roasts, and whole chicken or turkey, you can bring it out 30 – 45 minutes before. Just make sure it’s at room temperature and not next to a hot oven where it can quickly reach the temperature danger zone.
2. Dry! When you are ready to begin cooking, use a paper towel to pat the protein dry on all sides. A wet protein will steam before it sears, we don’t want that, now do we!
3. Hot Pan, No Oil! Get your pan roaring hot. That means, high heat folks! When your protein hits the pan, you want to hear that amazing sizzle that makes your mouth start watering. Know what I am talking about? One more thing here…don’t heat your pan with oil in it! Keep your pan dry…read more below.
4. Oil Your Protein, Not Your Pan! Before your protein goes in the pan, make sure you generously oil, salt and pepper it! I like to heavily oil my protein vs. the pan so that the hot oil in the pan doesn’t splatter when I add my protein. I also like heating my pan without oil so that I know the protein is evenly and fully coated with oil ensuring an even sear. Sometimes, if your pan is ever so slightly slopped or warped, oil runs to one side and never hits half the protein. Oiling your protein ensures an even sear.
5. Get Cook’n! When you’re ready, strategically add your protein to the pan knowing that once your protein makes contact with the pan, you can’t move it as it will stick…the cooking process has begun. Also, make sure you don’t overcrowd your pan as an overcrowded pan steams before it sears.
6. Don’t Touch! Yes, it’s easy to want to take a look at that delectable golden brown sear underneath, but by constantly moving and lifting the protein, you do it a disservice by removing it from its’ heat source. Don’t even think about flipping until the first side is golden brown in color, we are talking dark caramel.
7. Rest! Don’t you dare start carving or eating your protein right away! You worked so hard to create those natural juices (aka, flavor) inside, keep them there! Cover your protein with foil and allow to rest for at least 5 minutes for smaller proteins like salmon, smaller steaks, and chicken breasts, or 15 – 25 minutes for larger proteins like whole roasted chicken, roasts, and turkey!
If there is one thing I want to leave you with today, it’s that color = flavor. You skimp on the searing process, you’ll definitely notice in the outcome.
For other terrific tips and hundreds of recipes, including several in needed of a succulent golden brown sear like my weeknight chicken cutlets, whole roasted chicken, whole roasted Thanksgiving turkey, and even simple pan-seared salmon, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!
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