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Cooking meat thoroughly doesn't mean always turning the heat to high and holding it for a few minutes. The correct method depends on the cut, the thickness, the amount of fat and connective tissue, the type of animal, and the desired result.

A tender steak can be cooked quickly in a pan or on the grill, while a stew, braise, or collagen-rich roast requires longer cooking times and moderate temperatures. Slow cooking, therefore, doesn't necessarily dry out the meat: in many cases, it's precisely what allows it to become tender.

The idea that intense heat "closes the pores" and traps all the juices is also incorrect. The surface of the meat doesn't seal impermeably. Searing serves primarily to create aroma, color, and flavor through the reactions that occur on the outside.

Choose the cooking method based on the cut

Naturally tender cuts, such as fillet, sirloin, and some steaks, contain little connective tissue. They can be cooked quickly over medium-high heat, avoiding unnecessary prolongation of cooking.

Cuts richer in collagen, such as the muscle, rump, cheek, shoulder, and some parts of the neck, are suitable for braising, boiling, and stewing. Slow cooking in liquid gradually transforms the collagen, making the meat more tender and juicy.

If a tough cut is cooked quickly, like a steak, it can remain tough. Conversely, a very tender cut left on the heat for too long risks losing too much juice and becoming dry.

What is browning for?

Searing produces a tasty and aromatic crust. To achieve this, the surface of the meat must be fairly dry and the pan must be very hot.

Heat promotes the formation of compounds responsible for the golden color and characteristic aroma of cooked meat. However, this transformation doesn't seal the surface or completely prevent the juices from escaping.

The loss of moisture depends primarily on the internal temperature and the cooking time. The longer the meat is exposed to heat, the greater the contraction of the fibers and the amount of moisture expelled.

Browning well is still important for flavor, especially in steaks, roasts, and stews intended for later cooking.

Prepare the meat before cooking

Before cooking, remove the meat from its packaging and pat it dry with paper towels. A wet surface produces steam and hinders browning.

It's not necessary to leave it at room temperature for hours. For small or medium cuts, the time needed to prepare the other ingredients may be sufficient. Meats should not be left uneaten in the refrigerator.

If there are any external fat particles, they can be left in during cooking because they enhance the flavor and partially protect the meat. A very thick layer can be scored superficially, without cutting into the flesh.

The pan must be large enough to hold the pieces without overlapping. If the meat is too crowded, the temperature drops and the resulting juices prevent proper browning.

How hot should the pan be?

For steaks, thick cuts, and medallions, it's best to start with a very hot pan. However, it shouldn't be so hot that it immediately burns the fat or produces excessive smoke.

After the initial searing, the flame can be adjusted. With a thin steak, the intense heat can be maintained for a short time, while a thick cut must cook through without charring the outside.

In these cases, you can start with medium-high heat and continue at a more moderate temperature. For very thick pieces, you can finish cooking in the oven, achieving a more uniform internal temperature.

There is therefore no single correct intensity: the heat must be adapted to the thickness and structure of the cut.

Turn the meat during cooking

The meat can be turned several times without compromising its quality. The recommendation to turn it only once is not a mandatory rule.

Frequently turning a steak can promote more even cooking, as long as you use tongs and don't press it. Pressing the meat with a spatula, however, causes juices to escape and can make it less juicy.

Sharp forks can be used with caution, but tongs allow you to handle the piece without piercing it. It's also important not to move the meat around continuously in the first few moments: once the surface is well browned, it tends to detach from the pan more easily.

Salt before or after?

The meat can be salted immediately before cooking or well in advance. Both methods can yield good results.

Salting the meat just a few seconds before adding it to the pan doesn't allow enough time for much moisture to form on the surface. Salting the meat several hours in advance and then refrigerating it allows the salt to distribute better.

It's less useful to salt the meat and let it rest for only a few minutes, because at this stage the salt can draw liquid to the surface without having time to be reabsorbed. In this case, simply pat it dry before cooking.

Pepper, herbs, and spices must be used carefully: some flavorings can burn if immediately exposed to a very hot pan.

Times and internal temperature

The cooking time indicated in a recipe is only a guide. Two apparently similar steaks may have different thicknesses, weights, and starting temperatures.

The most accurate method is to use a cooking thermometer inserted into the thickest part, without touching bones or large areas of fat. This allows you to check the doneness without repeatedly cutting the meat.

For ground beef, burgers, and stuffed dishes, it's important to cook them thoroughly, even through the center. Whole beef pieces can be served more or less pink, depending on preference and the condition of the product, while chicken and turkey should be cooked through.

The external appearance and color of the juices are not always sufficient to accurately assess the safety of cooking.

Slow cooking doesn't always dry out the meat.

Low, sustained heat can dry out a tender, lean cut, but it's ideal for meats rich in connective tissue. Braised and stewed dishes should cook slowly, often with broth, wine, tomato sauce, or other liquids.

The temperature shouldn't produce a violent boil. A gentle simmer allows the meat to gradually soften without flaking too much on the outside.

Even when roasting, a moderate temperature can promote even cooking. A large piece of meat subjected only to very high heat risks burning on the outside and remaining raw in the center.

Let the meat rest

After cooking, steaks and roasts should rest for a few minutes before carving. During this time, the internal temperature stabilizes and the juices partially redistribute.

A steak can rest for approximately 5 minutes, while a large roast may require 15-30 minutes. The piece can be covered loosely, so as not to overly soften the crust.

Cutting very hot meat immediately causes more juices to leak onto the cutting board. It's also best to slice against the grain, especially when the muscle fibers are clearly visible: this makes each bite easier to chew.

In conclusion

Meat doesn't always need to be cooked quickly and over very high heat. Tender cuts lend themselves to short cooking times, while those rich in collagen soften with longer cooking times and moderate heat.

Searing doesn't close the pores, but it adds color and flavor. To achieve good results, you need to dry the surface, choose a temperature appropriate for the thickness, avoid crushing the meat, and monitor the doneness.

A short rest before carving completes the process and helps to serve juicier, more uniform and pleasant-to-eat meat.