Proper Resting and Searing for Meat

Both Muir's lamb steaks and Cirilo's steak received mixed feedback regarding cooking technique. John told Muir 'Your lamb could be rested a bit more and a little bit more heat on the pan,' while Gregg praised Cirilo saying 'Steak is cooked well.' Proper meat cooking requires two key steps: achieving a good sear and allowing adequate rest time. High heat creates the Maillard reaction, producing flavorful browning and crust. For home cooks, ensure your pan is very hot before adding meat—a drop of water should immediately sizzle and evaporate. Don't move the meat around; let it sear undisturbed for several minutes per side. After cooking, resting is equally crucial. During cooking, muscle fibers contract and push juices toward the center. Resting allows fibers to relax and juices to redistribute throughout the meat. Rest steaks and lamb for five to ten minutes under loose foil—larger cuts need longer. Cutting too early causes flavorful juices to spill onto the cutting board rather than staying in the meat.