Carla Hall's Tip To Stop Meat From Sticking To The Pan

Cooking meat can be a delightful experience, but when it clings stubbornly to the pan, that joy can quickly turn into frustration. Not only can it make the cooking process more challenging, but it can also result in uneven cooking and a less-than-ideal presentation — not to mention leaving chunks of meat stuck to or burnt on the pan. Fortunately, experts have shared their secrets to achieving perfectly cooked, non-sticking meat, and one of those experts is chef Carla Hall.

The Food Network and "Top Chef" star shared some of her best tips with Redbook, including how to cook meat without it sticking. One common mistake she highlights is taking meat straight from the fridge and placing it in the pan. Instead, it needs to sit out for a bit for best results. Allowing it to sit out for about 30 minutes before cooking ensures that the hot oil won't be shocked by the cold meat. This simple step helps the meat cook evenly, whether in the pan or by other methods. For searing specifically, this is just the first of several steps that all require one essential ingredient: patience.

Hall's advice ultimately emphasizes that to prevent the meat from sticking, it's crucial to understand how heat and patience work together, especially when using materials like stainless steel, cast iron, or copper (these tips and steps do not apply to nonstick). Searing meat is a delicate balance of achieving the right temperature while allowing it the time it needs to develop a beautiful caramelized crust. Keep in mind, too, that meat should not be seared on high — that's a myth we need to unlearn.

Start by heating your empty skillet (or frying pan — they're the same thing) for a few minutes. Be careful not to let it get too hot. 

Next, add your oil and heat it until it's ready. You can test this by sticking a wooden spoon in the oil to see if bubbles form or by dropping in a small amount of water; if it sizzles without creating a smoky mess, the oil is ready for the meat.

Once the meat is in the pan, allow it to caramelize through the Maillard reaction before attempting to flip it. It will initially stick, but once it's properly caramelized, it will release easily. 

So, resist the temptation to cook your meat at too high a temperature or mess with it, and you'll be rewarded with perfectly seared (and stick-free) meat, every time.