Exact(4)
Contrary to popular belief, searing the meat doesn't actually "seal in the moisture".[4] The steak's internal juices can flow out of the meat just as easily after it's seared as they can before.
But the texture is still there, even after it's seared on the flattop".
It also shines in Asian cuisines, particularly Korean, in which it's seared and served rare.
For best flavour, pat your steak dry and leave it out uncovered for at least 10 minutes before cooking – not to come to room temperature (that doesn't actually make much difference), but to dry the outside for a more flavourful crust when it's seared.
Similar(56)
It's searing, not only in its depiction of a Sydney summer but of the fate of women, trapped in the domestic sphere.
It's searing drama, reflecting on a particularly tough question: How do you behave when you can truly say that nothing matters anymore? - Sunday at 8 and 10 p.m. on TNT. - Anita Gates.
It's searing, brain-rattling Chinese food from a different dimension, one in which there are two forms of spice — the usual chile burn and the otherworldly ma la, the pins-and-needles tingle of the Sichuan peppercorn.
And the only shortcoming of the snapper was its underwhelming size by comparison; it was seared to give its skin crunch, served with arugula salad dressed in lemon aioli and accented with a couple of caperberries.
Augusto was 10, but it is seared into his psyche.
Here, it is seared, then roasted, if you can call it that: the beef cooks so fast you might just walk it past a hot oven.
It was seared crispy on the outside and juicy and tender on the inside, quick-fried in butter and finished in the oven.
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