How do I properly 'sear' meat before adding it to a gravy to ensure it stays moist?

Question

How do I properly 'sear' meat before adding it to a gravy? Learn this technique to ensure your meat stays moist and flavorful.

Answer 1

Sear the meat quickly over high heat to develop a flavorful crust, then deglaze the pan with liquid before adding the meat and liquid to your gravy. This locks in moisture and adds depth of flavor.

Detailed Explanation:

Searing meat before adding it to a gravy is a crucial step for both flavor and texture. The Maillard reaction, which occurs at high temperatures, creates hundreds of flavor compounds that enhance the overall taste of your dish. Here's a step-by-step guide:

1. Pat the Meat Dry: Use paper towels to thoroughly dry the surface of the meat. Moisture is the enemy of searing; it will steam the meat instead of browning it.

2. Season Generously: Season the meat liberally with salt and pepper. Salt not only enhances flavor but also helps draw out moisture from the surface, which aids in browning.

3. Heat the Pan: Use a heavy-bottomed pan, preferably cast iron or stainless steel. Heat the pan over high heat until it's smoking hot. A hot pan is essential for a good sear.

4. Add Oil: Add a high-smoke-point oil, such as vegetable, canola, or avocado oil, to the pan. Ensure the oil is shimmering before adding the meat.

5. Sear the Meat: Place the meat in the hot pan, ensuring not to overcrowd it. Overcrowding will lower the pan's temperature and result in steaming instead of searing. Sear for 2-3 minutes per side, or until a deep brown crust forms.

6. Deglaze the Pan: After searing, remove the meat from the pan and set it aside. Pour off any excess oil, leaving behind the browned bits (fond) at the bottom of the pan. Add a liquid, such as wine, broth, or beer, to the pan and scrape up the fond with a wooden spoon. This deglazing process adds incredible flavor to your gravy.

7. Add to Gravy: Add the seared meat and the deglazing liquid to your gravy. Continue cooking according to your gravy recipe.

Pro Tip:

Don't move the meat around while it's searing. Allow it to sit undisturbed in the hot pan to develop a proper crust. Resist the urge to peek or flip it too early.