- Remove the meat from the refrigerator and let sit, covered, at room temperature. Set your grill to high.
- Brush the meat on both sides with oil and season liberally with salt and pepper.
- Cook until golden brown and slightly charred, 3 to 5 minutes per side.
- For meat that is 1-inch thick or thicker, move to a low-heat zone on the grill to continue cooking.
- Heat 1-2 tablespoons of oil or butter in a pan or skillet on the stove top at medium.
- Season the meat liberally with salt and pepper and add to the hot oil – you should hear it sizzle.
- Brown the meat on all sides, turning as needed (cook the meat until browned on the outside but not cooked all the way through) 3-7 minutes per side.
- Typically, after the meat sautéed or seared at a high temperature, it is finished in liquid in a covered pot at a lower temperature.
- Liquid: Use about 3/4 cup total. Choices include, but are not limited to, beef or vegetable broth, apple juice, cranberry juice, tomato juice, a combination of broth and dry wine, or water.
- Dried Herbs: Add about 1 teaspoon dried basil, herbes de Provence, jerk seasoning Italian seasoning, oregano, or thyme. Double the measurement for fresh ingredients.
Guide to Internal Cooking Times
Beef or Red Meat
|Whole||165ºF in thigh|