Equipment Needed

• heavy-bottomed skillet
• tongs
• meat thermometer

Ingredients

• meat
• oil (high smoke point)
• salt
• pepper

Step-by-Step Instructions

1. Pat meat completely dry with paper towels
2. Season generously with salt and pepper on both sides
3. Heat a heavy skillet over medium-high to high heat
4. Add oil with high smoke point (vegetable, canola, avocado oil)
5. Oil should shimmer and almost smoke when ready
6. Place meat in pan - it should sizzle immediately
7. DO NOT move meat for 2-3 minutes - this creates the crust
8. Flip once and cook other side for 2-3 minutes
9. Check internal temperature with thermometer
10. Remove to rest 5-10 minutes before cutting

Professional Tips

• Pat meat very dry - water prevents browning
• Use high smoke point oil - butter will burn
• Don't move meat - let it sit to develop crust
• Room temperature meat cooks more evenly
• Rest meat after cooking so juices redistribute

What to Make

• steaks
• chops
• chicken breasts
• pork
• beef