Searing is the key to intense flavors and caramelized goodness when it comes to steaks, short ribs or even your pot roast! Be sure to give your meat some breathing room in the pan as it sizzles in the flavor.
Give it a try and let me know if this tip helped you out 🙂
With a grateful heart – Jay
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Yes! Chop on. Just be careful not to let your fat (I assume EVOO here) get so hot that it’s smoking. It breaks down the fat which creates some not very good chemicals, and can make the food bitter. EVOO is tough because its smoke point is really low.
Thank you Matt! Great tip and point. Thank you for your comment and I am grateful for your knowledge and awesome advice. Happy Chopping.