Choose the right cut: High-quality, well-marbled meats, such as our premium ribeye or New York strip steaks, are ideal candidates for searing. Shop Mandola's wagyu collection here.
Pat it dry: Remove excess moisture from the surface of the meat with a paper towel to promote better browning.
Season generously: A liberal amount of salt and pepper will help create a flavorful crust on your meat.
Preheat your pan: Use a heavy-bottomed skillet or cast-iron pan and let it get nice and hot before adding your meat.
Don't overcrowd: Give each piece of meat plenty of space in the pan to ensure even cooking and browning.
Leave it alone: Resist the temptation to move the meat around as it sears. Let it develop a crust before flipping it.
Rest before serving: Allow the meat to rest for a few minutes after cooking to help redistribute the juices, resulting in a more tender and juicy bite.
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