Season the meat with salt and pepper just before cooking. This creates a delicious outer crust that makes the meat even more tender and juicy.
Don’t forget to bloom the meat.
Meat doesn’t like being cooked cold! Let it warm up a bit. Remove from the packaging and wait for 10 minutes before cooking to bring the meat to room temperature. This ensures consistent cooking.
Warm Up Before You Start
Make sure the pan is extra hot before adding the meat. A hot pan will sear the meat quickly, trapping in all the delicious juices which keep the meat tender, while giving it a smoky, caramelised finish.
Rest the Meat
Once you’re done cooking, transfer the meat to a board or plate, cover loosely with foil and allow the meat to rest for 5 minutes. This lets the juices redistribute throughout the meat, making it more tender and flavourful.
