What is done to the surface of red meat before sauteing?

There are a few things you can do to the surface of red meat before sauteing, each with a different effect on the final result:

1. Seasoning:

* Salt and Pepper: This is the most basic and essential seasoning. Salt draws out moisture, helping to create a crispy crust, while pepper adds flavor.

* Other Spices: You can use a variety of spices like garlic powder, paprika, onion powder, or herbs to enhance the flavor.

2. Patting Dry:

* Paper towels: This is crucial! It helps prevent steam from building up while cooking, ensuring a nice sear and crispy crust.

3. Browning:

* Searing: Using high heat, usually in a cast iron pan or skillet, to create a flavorful, brown crust on the meat. This is essential for achieving a good sear.

4. Marinating:

* Marinades: This is optional, but it can infuse the meat with additional flavors and tenderize it. However, remember that marinades should be kept short (15-30 minutes) to avoid over-tenderizing.

5. Fat:

* Fat: Adding a little fat to the pan, like butter, olive oil, or rendered fat, helps to create a nice, even sear and prevent sticking.

Ultimately, the best way to prepare your red meat before sauteing depends on your desired outcome and personal preferences.