Master the art of searing meat with these expert tips
1.
Place the pan on high heat. For cuts with a fat layer, put the meat in the pan from the start and add a pinch of salt to the layer. When the fat melts and turns golden (if there is a fat layer), you can turn the meat and begin frying the other side. If there is no fat layer, you can use tallow or cooking oil.
2.
Brown on all sides until they get a golden color. When the meat is nicely caramelized, lower the stove's heat to about 70%.
4.
Add a generous dollop 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 reach 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, giving a juicy and flavorful piece.
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