Steel Fusion: Meat as Tender as Turkish Delight

Regular and balanced nutrition is the foundation of a healthy lifestyle. In this regard, properly prepared meat consumption is as important as vegetables and fruits.

When consuming meat, not only the quantity but also the cooking method are important factors to consider. The “searing” method we will discuss in this article is one of the most effective ways to preserve flavor and keep meat juicy, especially when cooking red meat.

If you want to cook meat that is tender, juicy on the inside, and crispy on the outside, you must try the meat searing technique. By correctly applying this method, which is one of the secrets to flavor, your meals will be crowned with unforgettable tastes.

Why is the meat searing process performed?

The searing process is performed by cooking the outer surface of the meat at a high temperature for a short time. This traps the natural moisture inside the meat, keeping it juicy and giving it a tender texture.

This technique, which can be applied to other types of meat such as chicken as well as red meat, intensifies the meat's flavor during cooking. As it is one of the most effective ways to preserve flavor and nutritional value, it is frequently preferred in professional kitchens.

The result is highly satisfying: a delicious meat experience with a slightly crispy exterior and a soft, tender interior.

Meat Sealing Techniques: How to Seal Meat?

If you want to cook meat while preserving its true flavor, there are some important details you need to pay attention to. Details such as the quality of the meat, the structure of the pan you use, and the temperature of the stove. Knowing the right searing techniques will make a big difference in achieving flavorful and tender meat. Here are the key points you need to know to perform this process effectively:

The meat you will be cooking should be sliced into 2-3 cm thick pieces of ribeye or tenderloin.
Coat both sides of the sliced meat with sunflower oil. Sunflower oil will help the pan absorb heat more easily. After coating the meat with oil, you can salt it. This will prevent the meat from burning over high heat, as the salt will act as a protective layer between the pan and the meat. At this stage, there is no need to coat the pan with oil again, as you have already coated the meat.
When you think the pan has reached the right temperature, place the meat in the pan. Don't be alarmed by the smoke that comes out; this means that the pan is at the right temperature.
Cook both sides of the meat for about 4 minutes without turning them. Then reduce the heat and cook for a while longer on low heat so that the inside can cook as well. You can determine the length of this time by looking at the smell or color of the meat. Do not pierce the meat with a knife or fork at this stage. Otherwise, the meat juices will flow out and the flavor will be lost.
You can add flavor to your meat by adding spices such as thyme or bay leaves during the final stage of cooking.

Your seared meat is ready, enjoy!

What are the advantages of Steel Fusion for searing meat?

Steel Fusion is a hybrid pot and pan production technology that combines stainless steel with non-stick coating properties in a single product. We previously discussed this technology and its advantages in our article titled “Hybrid Cooking Technology: Steel Fusion.” Now, we will explain why Steel Fusion should be your pan of choice when searing meat.

Excellent Heat Conduction and Distribution

Steel Fusion evenly distributes all heat to the base thanks to its multi-layered structure. This ensures even heat distribution even at low temperatures, allowing your meat to cook more evenly.

Sealing at High Temperatures

Thanks to the stainless steel hexagonal pattern on its inner surface, it can be used at high temperatures, unlike classic non-stick pans. It ensures that food is sealed better and that meat is browned to a professional chef's standard. This feature combines the sealing advantage of steel pans with the convenience of non-stick pans. This creates the ideal environment for sealing meat. In addition, Steel Fusion technology achieves the same performance as other pans at high heat, even at medium heat. This saves energy and improves the quality of the cooking process.

Non-Stick and Healthy Cooking

Thanks to the special coating in the honeycomb texture's pores, food cooks without sticking. This also allows for healthy cooking with less oil. Furthermore, the non-stick coating used does not contain harmful chemicals such as cadmium, lead, PFAS, or PFOA found in other non-stick pans, making it suitable for contact with food. The toxic fumes emitted by Teflon coatings at high temperatures or the health risks associated with peeling are not an issue with these products.

In addition to all these features, our Steel Fusion products are easy to clean, compatible with all types of stoves, highly durable, and timelessly stylish, making them safe to use during your meat searing process.

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