Although low-and-slow is a common cooking method for meat, quickly cooking meat using a high heat temperature has its benefits – one of which is developing fantastic flavor. High heat causes browning, which is the process of partially cooking the surface of meat to remove excess fat, give the meat an appetizing brown color, and most importantly, to create a tremendous amount of flavor.

During this key step in the cooking process, the heat causes hundreds of different flavor compounds in the meat to form and break down – resulting in the exceptional flavor. When browning meat, your goal is to develop a deep brown sear and a distinguished thick crust on all sides.

Here are three simple tips to do just that:

1. Ensure the meat is dry

To properly brown the meat, make sure the meat is dry before placing it in a pan. Pat the meat thoroughly with paper towels. This step is essential for meat that was previously frozen as it often releases a large amount of water.

2. Use a hot pan

Make sure the pan you’re using to brown the meat is hot. An excellent way to do so is by preheating the pan over high heat until the fat added to the pan is shimmering or nearly smoking.

3. Do not overcrowd 

Don’t let the pieces of meat to touch one another in the pan. There should be at least 1/4 inch of space between each piece to ensure the meat browns instead of steams. If the pieces of meat are too big for the pan you’re using, cook the meat in two or three batches.

We hope you found these tips on how to use high heat to develop flavor to be helpful and you use them the next time you’re cooking. Stay tuned for more Meat Tip Monday blog posts!

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