If you’ve ever wondered why your home-cooked beef doesn’t quite taste as rich or flavorful as it does at a restaurant, the answer might be simpler than you think. Whether steak, stew, or burgers are on your menu, one of the easiest ways to instantly level up any beef cut is by getting a proper sear in a hot pan. Browning the outside doesn’t just make your dish look better—it deepens the flavor, creates texture, and locks in juiciness.
Here’s how (and why) this no-fuss technique works, according to Jason Kennedy, a meat expert at Verde Farms, a company that specializes in USDA-certified organic and grass-fed beef products.
The Secret to Cooking Better Beef
Allrecipes Magazine
Planning to braise some short ribs or make a roast in the oven or slow cooker? Don’t skip sealing or browning your meat in a hot pan first, says Kennedy, who has more than 30 years of experience in the meat industry, including running an artisan butcher shop.
“It doesn’t matter how tough the cut of meat is,” he says. “This helps lock in the juices rather than letting them leech out.”
The chemical process behind this technique is called the Maillard reaction, where amino acids in proteins react with reducing sugars when certain foods are cooked using dry-heat methods such as frying, baking, or roasting. The results are melanoidins, compounds that give browned foods their distinctive flavors. Think of the crust on a perfectly seared smash burger, the umami-rich bite of a fried dumpling, and the caramel-kissed exterior of a toasted marshmallow.
“Make sure the pan is really hot!” Kennedy says. “This will help get a good sear and some crusting—the Maillard reaction.”
Even if you’re planning to cook your meat in some sort of braising liquid or broth, it’s still important to sear it beforehand. That will help render fat and seal in moisture, contributing to a more tender final product.
More Expert Beef Cooking Tips
Kennedy shares more advice to aid in searing, as well as a few more tricks to try next time you’re cooking with beef.
- Make sure your meat is dry. If the surface of your cut of beef is wet, pat it dry with a paper towel to promote the best sear.
- Pick the right cut for your recipe. “It’s important to understand the cut of beef,” Kennedy says. “The wrong cut is often selected for the wrong cooking method.” For example, boneless beef chuck or shin are great for slow or pressure cooking in casseroles or stews but aren’t ideal for grilling for tacos.
- Season, season, season. Sprinkle liberally with salt and pepper (or the seasoning of your choice) and consider salting 30 minutes to an hour before cooking to allow the meat to brine.
- Let things rest. Meat needs to rest for several minutes after cooking for the juices to properly redistribute.
- Opt for something new. Kennedy recommends picking up some beef cheek or tail. “When cooked properly, they are some of the most flavorful cuts you can eat,” he says. “For something a bit more approachable, skirt steak is a great option! Marinate it for at least three hours in lime juice, cumin, paprika, salt, and pepper.”
