Master the art of browning meat with these pro tips
1.
Place the pan over high heat. For cuts with a fat cap, place the meat in the pan from the start and add a pinch of salt to the cap. When the fat melts and turns golden (if there is a fat cap), you can turn the meat over and start searing the other side. If there is no fat cap, you can use tallow or cooking oil.
2.
Sear all sides until they turn golden. Once the meat is beautifully caramelized, reduce the stovetop temperature to about 70%.
4.
Add a generous knob of butter, a couple of crushed garlic cloves, and a sprig of thyme and/or rosemary. Spoon the infused butter over the meat, let it caramelize, and bring it to the desired internal temperature.
5.
Let the meat rest for at least 5 minutes before slicing your masterpiece. This important step ensures that the juices redistribute throughout the meat, resulting in a juicy and flavorful piece.
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