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Searing Meat Over Too-Low Heat

Why it’s bad: “A good steakhouse sear requires a burst of heat so that the proteins in the meat cook quickly,” says Kamozawa. If you keep your burner on low to medium, the inside of the steak will be done at the same time as the outside, with very little browning.

Do this instead: Crank the heat up to medium-high or high and let the pan sizzle for a couple of minutes before putting the meat in it. For even better results, use a heavy pan that retains heat, such as a cast-iron skillet.

(Photo: Arthur Mount)

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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