Kitchen Hint of the Day!

You may think that searing a steak at high temperature will keep the juices in. Searing does cause the browning that creates a good flavor, but it doesn't seal the juices. A steak cooked slowly and at a lower temperature is more tender and jucier than one cooked at an extremely high heat. If you want to sear a steak, only do it for a minute or two on each side, then lower the temperature and let it cook more slowly.