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20 September 2011

The Perfect Sear

Next time you sear a piece of meat, remember to dry the surface of the cut with paper towels first.  This will help remove any excess moisture that would cause the meat to steam rather than sear.  And, in turn, patting the meat dry will help produce that gorgeous golden brown, crisp crust you are trying to achieve.  

Also, keep in mind that salt will draw moisture to the surface of the meat, so season it right before placing in the pan.


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