Genevieve Ko explains that achieving perfectly cooked meat with a beautiful charred crust requires a two-step cooking process. Beginning on the stove and concluding in a low oven, this method guarantees tender, rosy meat that will surely impress your taste buds.
Ko emphasizes the significance of starting on the stove. This initial step helps to develop a flavorful, caramelized crust on the meat’s surface. By searing the meat over high heat in a skillet or pan, the Maillard reaction is activated, creating those delicious browned bits that add depth and complexity to the final dish. The stove’s direct heat seals in the juices and enhances the meat’s natural flavors, ensuring a mouthwatering experience.
However, Ko advises against relying solely on stovetop cooking. To achieve optimal results, she suggests transferring the seared meat to a low-temperature oven for the finishing touch. By doing so, the meat can cook evenly and gently, allowing the interior to reach the desired level of doneness while maintaining its juiciness. This method also prevents the exterior from becoming overly charred or burnt, ensuring a perfect balance between the crispy exterior and tender, succulent interior.
The transition from stove to oven is critical in achieving the desired texture and flavor. The gentle heat in the oven allows the meat’s natural juices to redistribute evenly throughout, resulting in a consistently moist and tender outcome. This technique is particularly beneficial when cooking larger cuts of meat, such as roasts or thick steaks, as it helps to avoid any potential unevenness in cooking.
While the precise cooking times may vary depending on the specific cut of meat and desired level of doneness, Ko recommends using a meat thermometer to monitor internal temperature accurately. This ensures that you achieve the desired level of doneness without overcooking or undercooking the meat.
In conclusion, Genevieve Ko’s technique for achieving perfectly cooked meat involves a combination of stovetop searing and low-temperature oven finishing. This two-step process creates a delectable charred crust while maintaining a rosy, tender interior. By using direct heat on the stove initially and then transitioning to gentle oven cooking, you can achieve optimal results and impress your guests with a restaurant-quality dish. Remember to monitor the meat’s internal temperature for precise doneness, and enjoy the mouthwatering outcome of this expertly crafted cooking method.
