The juiciness comes from cooking meat quickly at a high temperature, as opposed to grilling or sautéing, which cooks the meat for a longer time at a lower temperature.

Searing creates a crisp and flavorful crust by caramelizing the natural sugars an amino acids in the beef (known as a Maillard Reaction). The ideal temperature for caramelizing is 350°F to 500°F.

Be careful not to exceed 500°F when cooking. Very high temperatures can char the beef, producing a burned flavor as well as carcinogens.

• Find more tips in Chef Eguaras’ book, 101 Things I Learned In Culinary School.

Keep it juicy! Ribeye steak from
RedMarbleSteaks.com.

• What‘s the difference between a ribeye and a porterhouse? A hanger steak and a cowboy steak? Learn your cuts of beef in our Beef Glossary.