How To Sear Meat

Searing is a cooking process that is generally believed to “seal in” the juices of a meat, usually as a first step. Alton Brown has contested this belief scientifically (see featured video), but he still credits searing meat with initiating a number of excellent, complex flavors in cooking meat. Searing can be done on a cooktop or on a grill, and the resulting browned surfaces give an attractive appearance to the food. It is frequently used in combination with other cooking methods, such as roasting or cooking in a crockpot. http://www.wisegeek.com/what-is-searing.htm

The key to searing meat is a very high heat surface. Since food introduced to such heat is bound to smoke, it’s good to have a hood over the cooktop – or to do the searing outside on the grill. Some means of turning the meat must be available, and since forks pierce the outer crust of the meat and allow the juices to run out, tongs or a spatula are the best choice. It’s also important to have an ample supply of trivets for resting hot pans on, potholders to protect hands, and spatter guards to keep the mess (and potential burns) to a minimum. This is a very high heat cooking technique!

Select a rib-eye steak between 1” and 1½” thick. Allow the steak to come to room temperature before cooking. Heat a properly seasoned cast iron skillet in a 500 degree F. oven, center rack for 5 minutes. During this time, coat the steak lightly with vegetable oil and season it with salt and pepper.

Using a pot holder and caution, move the hot skillet to the cooktop over high heat. Place the steak in the pan for 30 seconds – do not disturb during this time. Use a spatula or tongs to turn the steak over and cook for 30 seconds more. Use the pot holder to move the skillet back into the oven, which should still be at 500 degrees. Cook the steaks for 2 minutes, then use the tongs or spatula to turn the steak and cook for 2 minutes more. Remove the hot skillet from the oven and place on a trivet. If a meat thermometer is available, insert into the side of the steak toward the center. A medium rare steak will be about 135 degrees F.

Let the steak rest for five minutes before serving to let the moisture even out, then serve. http://www.recipezaar.com/Pan-Seared-Steak-From-Alton-Brown-265639

Tuna steaks benefit from the high heat of searing, and minimum equipment is needed. The tuna should be 1” thick, and lightly oiled with canola oil.

Use a commercial Cajun spice blend to liberally season the tuna, then shake off the excess. Heat a cast-iron pan over high heat until a drop of water jumps when dropped into it.

Spray the pan with cooking oil just before putting the fish into the pan. Do not move the tuna steaks for 2 minutes, then turn with tongs or spatula and cook for another 2 minutes on the other side. Remove the pan from the heat and check the tuna to see if it is done your taste. If not, cover the pan loosely with foil and let it sit for a minute without returning it to the burner. The tuna can be turned to rest on the other side for another minute – the pan should retain enough heat to finish cooking the fish. Serve as a steak or slice it thin and serve fanned on the plate. http://www.cookingdebauchery.com/cooking_debauchery/2006/09/seared_ahi.html

Meat isn’t the only food that can benefit from searing. Tofu is cheap protein, can be very flavorful, and is perfect for welcoming the non-meat eater in the family.

Carefully slice 1 pound of firm tofu in half lengthwise, then slice each piece lengthwise again. This should result in 4 equal-sized “steaks”. Place the pieces on a surface covered with paper towels to absorb moisture and place a clean baking sheet on top of the slices of tofu. Put a couple of small weights – cans of soup work fine – on top of the baking sheet to gently press down on the tofu and extract some of the moisture by letting the tofu sit this way for about half an hour. When done, season with a pinch of salt and pepper.

Mix: 1 tbsp. minced garlic 1/3 cup barbeque sauce ¼ cup apple cider vinegar …in a zip-top plastic storage bag. Add the tofu and let them marinate in the mixture for at least an hour. Heat a non-stick pan over medium heat for about 3 minutes. Remove the tofu from the marinade (save the marinade) and gently shake off any excess, then add the tofu to the hot pan. Do not move the tofu for 2 minutes, then turn the pieces gently using a spatula or tongs. The pieces should be nicely browned. Sear for another 1½ to 2 minutes, then remove the tofu from the pan. The tofu should be golden brown on the outside and moist inside.

Add the marinade and ¼ cup of dark beer to the hot pan. Cook, stirring occasionally, until the liquid is a good consistency for a sauce, then pour over the tofu. This can be served as “steaks” or on sandwich rolls. http://solitarycook.blogspot.com/2009/10/tofu-steaks-tofu-storage.html