Depends on the Cut

• The main reason for greasing a pan before you brown meat is so the meat doesn't stick or burn as it browns. Always add a bit of grease to the pan when you're browning lean cuts of meat, such as bottom or top round, or a flank steak. Fattier cuts of beef, such as chuck roast or prime rib, release their own fat as they brown, and you may be able to forgo any additional oil. However, even well-marbled meats won't release fat immediately. Watch the pan carefully so the meat doesn't burn.

Just a Little

• Don't think you have to slather the pan with butter before you brown meat. The truth is, it takes just a tiny amount of fat to grease a pan. The simplest solution is to coat the pan lightly with non-stick cooking spray. Or use 1 tablespoon of olive oil, vegetable oil or butter. For extra flavor, cook a little bacon in the skillet and brown the meat in the bacon drippings.

Choose the Right Pan

• The pan you use also determines how much fat you should add. To skip the fat altogether, go with a non-stick skillet for browning meat. The non-stick surface eliminates most of the fears about burning or sticking. Many cooks use a stainless steel pan to brown meat because they appreciate those tiny bits of meat that get stuck to the pan for the flavor they impart to a finished dish. If you plan to deglaze the pan for a gravy or sauce, use a stainless steel pan, but add a bit of grease to keep the meat from sticking too much.

Drain Off the Excess

• Adding a tablespoon or two of oil can help meat brown, but it's not the only trick. Let the meat rest on the countertop for 20 to 30 minutes before you brown it so it comes to room temperature. Pat the meat dry, especially if it sat in a marinade. Both these techniques help the meat brown more evenly. After the meat has browned, drain off any excess grease. To drain browned hamburger, for example, pour the hamburger into a sieve placed over a bowl to catch the drippings. You can run hot water over the ground beef to remove even more fat, but the hot water will remove some of the flavor, too.