TIPS FOR PAN SEARED STEAK
Use the heaviest pan you’ve got and add a little bit of oil to the pan-- this helps the meat make good contact with the pan for optimal browning. Oil is better than butter for this purpose because the milk fats in butter can burn.
Let your pan heat fully before adding the meat. For an inch-thick steak you will want a very hot pan (to get a good brown on the outside and maintain a juicy pink center).
Don’t crowd the pan! At least one inch on all sides between pieces is a good rule of thumb.
If adding butter and aromatics do so near the end to keep them from burning and turning acrid in the hot pan.
Let steak rest for at least 10 minutes before slicing and serving.
Slice against the grain for optimal tenderness.
TIPS FOR BRAISING
Ideal for cuts such as chuck roast, top round, short ribs, cross cut shank, stew meat, sirloin tips and tops or a meaty package of soup bones. I love the ease and forgiving nature of a braise. True comfort food with infinite room for creativity.
For a deep, rich flavorful braise, brown your meat well before adding liquids. Use a heavy pan or dutch oven, get it nice and hot, and use a bit of oil, turning the meat occasionally to brown all sides.
Take the meat out of the pan.
To get a satisfyingly complex and deep flavor, cook your onions and any other vegetables in the same crusty pan that you just used for browning the meat. Some anchovy, soy sauce or fish sauce will add some umami to the mix at this point.
Add braising liquid to deglaze. Any liquid will work: wine, beer, cider, stock/broth, or vinegar for deglazing. Turn the fire up and scrape the pan with a spoon or spatula to get all the delicious crusty bits into the sauce.
Put your meat back into the pan and add enough braising liquid to come to the top of the meat. Depending on what flavors you are going for you can add tomato, plum, the last bit of the jar of jam in the fridge, a touch of molasses, some balsamic vinegar, fruit, any herbs or spices, salt and pepper. Then bring to a simmer.
Put a lid on your pot and cook in the oven at 225-250 F for at least 3 hours, depending on the size and cut of meat, until it is completely tender. If you would like to add potatoes, do so about 45 minutes before you expect the meat to be done.