Searing meat

Nobody wants to ruin a nice cut of meat. Searing meat helps to build a better bite, but there are plenty of things that can go wrong in the process.

Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here’s how to do it. Searing meat might seem like an unnecessary and time-consuming step in a recipe.

Learn how to sear a roast to get a gorgeous brown caramelized crust to achieve maximum flavor in your meal.

Searing is an important step in cooking meat, but not for the reason you think.

Pan-Seared Steak with garlic butter is seared and caramelized on the outside and juicy inside. It's so easy to make the perfect (steakhouse quality) steak!

This recipe for Reverse Sear Steak guarantees a tender and delicious steak and with a correct internal cooking temperature every time.

Aside from the grade of the beef and their own aging processes, restaurants use basic tricks to get great tasting steaks.

Pan sauces make use of the tasty browned bits left on the bottom of the pan after searing meat, called fond. Here are tricks and techniques for making a pan sauce.

We have decided to introduce some of the best techniques of how to season a steak. And by following these steps, you can do it very quickly at your home.

I tried three methods for cooking smoked sausage (stove, grill, and oven), and there was one clear winner. Here's my favorite way to cook it.