4 Common Mistakes To Avoid When Searing Meat

April 22, 2022 2 min read

4 Common Mistakes To Avoid When Searing Meat

Searing your meat is one of the best ways to add texture and flavor to it. But for many grillers, the searing process can be intimidating. One wrong move and you could end up with a burned steak instead of a caramelized one.

Don't let the searing process scare you. Searing your meat is easier than it looks. You just have to be careful to avoid a few simple mistakes. To help you create a delicious, faultless sear, here are four common mistakes to avoid when searing meat and what to do instead.

Using Low Heat

Cooking your meat at too low of a temperature is one of the biggest mistakes you can make when searing it. A mid-to-high temperature is essential for achieving a flawlessly caramelized crust. A high enough temperature will also trigger the Maillard Reaction, which combines the proteins and sugar in your meat. This reaction unlocks new hidden flavors and aromas, elevating your dish.

Using Frozen or Wet Meat

Before cooking your meat, you must let it thaw and dry out. Frozen meat will melt unevenly, leading to an uneven cook. Too much wetness, on the other hand, will prevent a caramelized crust from forming. That's because steam forms when the meat’s moisture mixes with the heat from your cooking vessel. Wet steam has low heat energy, which means it will prevent your meat from getting hot enough to caramelize. To remove moisture from your meat, you should lightly pat or salt it.

Forgetting To Season Your Meat

Seared meat is some of the most flavorful types of meat around, but that great taste doesn't materialize out of thin air! Searing only enhances its preexisting flavors. So for the best taste, you need to season your meat before cooking it. There are endless ways to season. Try experimenting with different ingredients and flavor profiles to find one that suits your palate.

Not Letting Your Meat Settle

Not giving the cooked dish time to settle is the final common mistake to avoid when searing meat. Once your meat finishes cooking, you shouldn’t cut into it right away. Letting it rest will allow the meat juices to redistribute evenly, ensuring that each new bite you take will be as tasty as the last.

Are you aiming to create the perfect seared meat? Schwank Grills can help. Our infrared steak searer sears meat at the perfect temperature, creating a delicious crust without overcooking it. To improve your grill game, you can shop our steak searers and other grill products today.

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