If you're working within a tighter timeline, then just season the meat all over with salt right before putting it in the hot pan. What you don't want is wet meat hitting the pan, so in either case, make sure to dry it well with paper towels if you need to before adding it to the pan.
Wet meat doesn't sear; it steams, reducing the speed at which a good, brown crust will develop. Using a cast iron or carbon steel skillet, heat a small amount of oil until it's nearly smoking. Cast iron and carbon steel are ideal because they retain heat well, meaning their temperature will remain more stable when the cool meat is set on their surfaces. Flip the meat often; contrary to the common advice to flip only once, frequent flipping delivers just as good of a crust on the meat, with a more evenly cooked center.
Once a good initial sear has developed on both sides of the meat, add unsalted butter to the pan along with aromatics. A garlic clove or two, or a halved shallot, are both good ideas, as are woodsy herbs like thyme or sage.
The butter will melt and the herbs and aromatics will infuse the fat with their flavor. Soon, the butter will begin to brown, growing rich and nutty. Lift your skillet by its handle to tip it, allowing the fat to pool at the bottom. Using a large spoon, begin scooping up that fat and dousing it all over the meat.
Make sure to stop and flip the meat often—every 30 seconds to a minute—for a more evenly cooked center. Keep basting the meat and flipping it, but pause every once in a while to take the temperature of the meat.
To avoid overcooking, we strongly recommend using a good instant-read thermometer. Place the steak or chop on a wire rack set over a rimmed baking sheet to rest. The meat will undergo some carryover cooking, meaning that it continues to cook as the residual heat penetrates the meat.
If you're cooking a thicker fillet of fish, the process is almost the same as other meats, except that you don't want to flip it.
All of the heat should be delivered to one side of the fillet, usually the skin side, which is the side you want to crisp up. The hot aromatic butter will more gently cook the top fleshy side as it's spooned over. This gives great results: skin that's crackling and flesh that's tender and juicy.
Note, though, that this technique adds a deeper brown-butter note to the fish. It's delicious, but you may not always want that. Sometimes you want to preserve the clean, delicate flavor of fish, in which case another cooking method, such as basic pan-searing without the butter or poaching may be preferable.
Just like with meat, the question of, "What's the best way to cook fish? It depends on the flavors you're craving. Actively scan device characteristics for identification. Use precise geolocation data. In this instance, you're basting with an independent fat—or, in other words, one that's introduced to the pan, rather than rendered from the meat.
Not only does basting impart flavor to the protein, the same way it does in the oven, but it's also a gentler way of cooking delicate items, like salmon. It's hot, and works to cook the food when poured over it, but it's less intense than direct contact with a degree skillet. When it melts, tilt the skillet at an angle so the fat pools at one end. Use a large spoon to collect the fat and dump it over the food, coating evenly.
Repeat this process until the pork chops—or fish, or whatever else—are cooked. Butter is our fat of choice for pan-basting. But, because butter has a lower smoke point than oils, you should start the cooking process with a high-heat-compatible oil, like vegetable, canola, or grapeseed. Finish with butter toward the end of the cooking process, adding it to the pan and letting it melt quickly before spooning it over. You could also sear in oil, baste with butter, and finish cooking in a moderate oven to avoid burning the fat.
And, because the fat will infuse your protein with flavor, you should add as much flavor as possible; toss a few crushed garlic cloves, some herbs, or chiles to the pan along with the butter. Barbecued Chicken. When basting on the grill, you're not relying on butter or rendered fat. The slower the cooking time, the longer the roast is in the oven which means you risk drying out the meat.
The debate also rests on the purpose of basting, which is to add color, flavor, and crispness to the exterior of the roast. An important point to keep in mind is that basting does not affect the flavor or texture of the meat itself, meaning it won't make the interior more flavorful or more tender or moist. It may assist in turning the chicken skin a nice golden brown, but the process of roasting in the oven should do that on its own.
One theory about basting is that it hails from an era when pork was customarily cooked to a point that we now consider to be overcooked. The resulting dry pork no doubt led many cooks to believe that they had to do anything in their power to preserve moistness.
In some ways, basting is one of those things that people think they need to do in order to be "cooking," like stirring a soup while it simmers, or flipping and re-flipping steaks or burgers on the grill. While it may appear to have a purpose, some believe this is simply busywork, mainly a way for the cook to release nervous energy, and is not only unhelpful but actively hinders the production of good food.
The reality, of course, is that spilling a bit of fat or liquid over the surface of the roast has no effect on the moistness of the interior. A careful cook can achieve fine results when roasting meats by selecting good cuts with plenty of marbling , or when it comes to poultry, making sure the skin is dry and coated in fat.
Of course, the best way to ensure your roast isn't dried out is to cook to the proper temperature and no longer. Actively scan device characteristics for identification.
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