Whether you’re cooking steak, chicken, salmon fillets or anything in between, these three simple steps will guarantee perfectly seared, tender and succulent results every time.
Take the meat or fish out of the fridge 20-30 minutes before cooking. This helps the protein cook more evenly, keeping it tender and juicy.
Pat your meat or fish with kitchen paper until thoroughly dry before adding it to a hot pan. This will ensure a good “crust”.
Always allow meat or fish to rest for 10 minutes after cooking so that the juices can redistribute.