Get a big, deep, oven-safe sauté pan or Dutch oven with a tight lid. Set it over medium-high heat and coat the bottom with oil. When the oil gets wavy – not smoking – add as much meat as fits in one loose layer. Don't touch it; give it time to brown and develop complex flavor. Flip only when it's a nice, rich brown, and repeat on all sides of the meat. Put the finished pieces in a bowl.
Credit: Rob Whitrow / Getty Images
Powered By ZergNet
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.
Off the Grid With the Ultimate Globe Trotter
Plus: Inside Football's Big Data Revolution
ON NEWSSTANDS NOW