Searing is one of the most important steps in cooking a delicious steak, roast, or braise. Contrary to popular belief, searing does not “seal juices inside” your steak or roast. However, searing does intensify the flavor of your meat and creates an appealing contrast in texture. Cast iron is king when it comes to getting an even sear but if you don’t own one use the heaviest skillet you have. Do not overcrowd the pan because the meat releases moisture during the cooking process. Moisture is the enemy of even browning.
Defrost the beef either in the refrigerator overnight or in a pan of cold water in the sink. Never in the microwave.
Remove thawed beef from the package. Pat dry to remove excess moisture and let sit out for 10 minutes on the counter.
Meanwhile, put a skillet on the stovetop over high heat. When it starts smoking, add fat to coat the pan right before adding the beef. We recommend using grass-fed butter or ghee to grease the pan.