How to Sear Meat and Fish

Searing is a cooking technique that exposes ingredients to a high temperature to create a caramelized and crisp coating on the outside. It locks in juices and enhances the flavours of a dish. For best results, let the meat or fish sit out at room temperature before starting. To achieve the internal temperature you want without burning the outside, ensure the protein is completely dry and season liberally with salt and pepper. Drizzle neutral oil in a Le Creuset Enamelled Cast Iron Skillet and heat over medium. Once hot, carefully place the chicken in the skillet skin side down. Cook for five to seven minutes until the protein releases from the pan and is golden brown and crispy. Turn with tongs and finish cooking on medium heat of in the oven until the internal temperature reaches the desired read. For thicker cuts of pork and steak, season about 10 minutes before cooking to allow the meat to absorb the salt. Drizzle your skillet with oil and place on medium heat. Lay the meat in the skillet and cook for five to seven minutes its carmelized and a deep golden crust has formed. Don't forget to sear the edges too to lock in the juices and provide the best presentation. Same steps apply for fish or any other protein.