Step Two: Brown
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.
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