Searing meat

Nobody wants to ruin a nice cut of meat. Searing meat helps to build a better bite, but there are plenty of things that can go wrong in the process.

Searing is a technique used on the grill to add extra flavor and texture to our foods. But how do we do it, and how does it add flavor?

Searing meat is 100% about building flavor. And oh, what flavor it is! When that meat hits a scorching hot pan, the surface instantly begins caramelizing. In your stew or braise or roast, this translates into the kind of deep, savory flavor that we crave on an almost a cellular level. This is the flavor that makes us want to lick our plates clean. No sear, no plate-licking good times. Here’s how to do it. Searing meat might seem like an unnecessary and time-consuming step in a recipe.

Reverse-seared steak is the process of slow-cooking steak in the oven followed by pan-searing in a scorching hot pan.

Reverse seared steak is consistently juicy, perfectly cooked, and gains a stunningly beautiful sear after a quick stint in a hot skillet.

Pan sauces are so quick, so easy and so perfect for seared meats I thought I’d explain the method, the stages, the reasoning and give some good examples to get you started.

Searing is an important step in cooking meat, but not for the reason you think.

The best way to soften up tough meat is through marinating – and get this, you don't even need to break out the meat mallet.

You love steak. Have you reverse-seared yet? (Spoiler alert: It's awesome.)

Spice rubs and marinating before cooking or grilling can mean the difference between a good piece of meat and in this instance, the best smoky beef fillet ever! As a nation of braai-obsessed South Africans, we know how to light the fires and take outdoor cooking to the next level. Inexpensive and versatile, spice rubs are my go-to ingredient when it comes to imparting flavour into meat bound for the coals. In the cooler months when comfort is king, my trusty cast iron pots are home to hearty…