Our Easy Guide to Searing Meat Perfectly

Every country is chock full of fantastic food. No matter where you go, you won’t run out of a rich world of flavors waiting to satisfy your tastebuds and provide a life-changing gastronomic experience. However, even with the diverse array of dishes and ingredients all over the globe, one thing remains true—meat is irresistible! And searing meat perfectly is that extra desirable layer.

Most people will agree with you if you say that meat is delicious. From the tenderness and juiciness to the aroma and fat, the elements of eating meat make it hard not to love. When a beautifully cooked piece of meat is served to you, emanating a delicious aroma, one can’t help but succumb to the multi-layered sensory experience it promises.

Searing Meat for the Best Meal

However, although the meat itself is delicious enough, the fate of your dining experience doesn’t just rely on the quality of the meat alone. Suppose you want to have the most flavorful roasts, steaks, and more. By caramelizing the natural sugars in the meat, the rich brown crust you create will amplify the existing savory flavor of the dish, taking your meal to a whole new level.

Of course, this requires a bit of extra effort apart from the actual cooking, but it will be all worth it once you see your steak become more savory, pot roasts have a richer flavor, and chicken develops a delicious crispy golden skin. But, to enjoy your seared meat, you must perform the proper steps!

How to Successfully Sear Meats

You see, enhancing the savory meat flavor is easier said than done. If you aren’t a top private chef in Albuquerque or have never done searing before, then you’re bound to risk burning or ruining your meat. With our tips below, you can make the most flavourful meat dishes even with little experience!

Add Flavor to the Meat

You must season your room temperature meat with salt and pepper to create a delicious seared crust. As the seasoning cooks, it will form a beautiful caramelized surface on your meat. Remember to forgo the salt if your meat has been brined or marinated. Practice caution if the marinade used was sweet or sugary, as the sugars can burn quickly.

Start the Sear

Once you’ve heated the pan and added the right amount of fat, it’s now time to sear the meat. To begin the sear, place the meat with the fattiest side down. For chicken pieces, we recommend playing it skin-side down. Let the meat sear for a few minutes before flipping it over. The meat should lift easily without tearing if your pan was hot enough and the meat was seared for long enough. 

Finish Cooking

Searing the meat on the pan isn’t where the process ends—just because the meat is beautifully brown on the outside doesn’t mean that it’s perfectly cooked on the inside. To finish cooking your meat, roast it in the oven, place it on a slow cooker or simmer it on the stove.


Searing meat perfectly isn’t a necessary step in the cooking process, but if you want flavorful meat, you have to sear it right! As long as you follow our tips, you’re sure to have a delicious meaty dish every time. If you want to learn more about cooking meat the right way, we recommend enrolling in a suitable cooking class.

Do you want to enhance your cooking skills? Then, enroll in a cooking class with one of the most skilled private chefs in Charleston! Our chefs at Food Fire + Knives will allow you to engage with a world-class chef as they prepare your evening meal.  They will share their expert culinary skills with you, your family, and friends. Connect with us to learn more!

Published By Michael Casciello