When a recipe calls for 'searing' a steak-does that mean fry without oil or with oil?!
I take my thickest bottomed pan, put some oil in it, heat it until it begins so smoke, and right before I add my meat I put a little dab of butter in the oil. Then sear for a few minutes on each side.
With a very thick piece of meat, I tilt the pan so the oils collect on one side, then take a large spoon and baste the meat with the hot oil so the sides get cooked a little. Just be careful not to burn yourself.
Answers: I just want to point out searing does not "lock in juices." This is a myth. It does however, taste wonderful!
I take my thickest bottomed pan, put some oil in it, heat it until it begins so smoke, and right before I add my meat I put a little dab of butter in the oil. Then sear for a few minutes on each side.
With a very thick piece of meat, I tilt the pan so the oils collect on one side, then take a large spoon and baste the meat with the hot oil so the sides get cooked a little. Just be careful not to burn yourself.
Very hot pan, light on oil, if at all.
It doesn't mean either. Searing is the act of sealing in the juices with very high heat.
You can oil the grate or pan that your using but most people don't because the fattier the meat the more oil it will produce.
I would say for your steak that you would lightly coat your pan with a high temperature oil because most steaks are lean.
I use just enough oil to "wet" the bottom of a very hot skillet to sear a steak. Just to prevent sticking and tearing off the nice brown layer you are searing the steak to get.
Bert
Get your skillet screaming hot and put a little oil in it. Then sear the steak a couple minutes on the first side, turn it, and sear a couple minutes on the other side.
Don't have your steak cold, though. Bring it to room temperature by letting it sit in the counter for 30 minutes or so, first.
Searing is a technique for sealing the exterior of the food on a very hot pan or griddle. If you have a none stick pan then you don't require oil or butter.
The purpose for searing a food is to "lock in" the juices and caramelising the salts and minerals in the meat. Blood in meat goes through three stages. Myoglobin (dark red) Oxymyoglobin (birght red) and met myoglobin (brown). When searing a steak, the process is slowed and gives a lovely rare or pinkish inside whilst a crispy and increased flavour exterior.
The juices that are left in the pan after the meat is seared makes awesome gravy or jus lie. Just the way cheffy likes it :)
With a bit of oil - just enough to very thinly coat the pan. Clare has a very important point - for best results make sure the steak is at room temp before searing. Other important tips are to make sure the steak is patted dry with a paper towel - you will get the best sear if there is not excess moisture on the steak - and try not to use a non-stick pan (unless that's all you have) - you get a better sear in a stainless or cast iron.
it is a very hot pan..
you need +- a teaspoon to make smoke to tell you I'M hot.!!
stay close and mix ?? every minuet to make dark brown.