Throwing a slab of meat onto a hot pan and leaving it there is not cooking; it is culinary blasphemy. The art of cooking meat is a mystifying endeavor that, once mastered, opens up all sorts of opportunities for the skilled chef. However, those who cannot gain the upper hand on this apparently difficult technique are relegated to the slums of the culinary community. In an effort to ensure that none of my readers find themselves on the wrong end of this metaphorical stick, here is a lesson in “Searing Meat 101.” With this educational, fun, and vibrant discussion, those who wish to learn how to cook steak without it turning into a charcoal briquette, or those who simply want to better their skills, will certainly benefit. Enter, into the world of Majestic Meats.

Although a simple idea, searing the meat you wish to consume is a most crucial step in the creation of a delicious dish. By searing the meat, one ensures that all the juices and moisture within are retained and do not exit and evaporate during the cooking process. Additionally, searing the meat allows for a crust to develop and for extra flavor to be extracted. Of course, some char will surface on the meat, but this only serves to enhance the resulting dish’s flavor profile. Following the searing process, it is important to deposit the food, meat, and pan into an oven. Generally, it is a good idea to preheat your oven to 275 degrees or perhaps a little bit warmer. By placing the meat in the oven, you are allowing for it to caramelize and cook through without the immediate risk of burning the exterior. Finally, once the meat is cooked through, a final step of basting the food with butter and any additional aromatics is always recommended. There you have it, a rudimentary introduction into the trade of meat cookery. I must add that with different food, comes different responsibility; preparing various foods is fun, but one must never bite off more than they can chew.