How do you brown or sear meat seasoned wirh garlic on high heat without burning the garlic? ?

Searing meat on the stove caramelizes its sugars and amplifies flavor. One-pot dishes benefit since searing imparts a great deal of flavor, thanks to the browned bits on the bottom of the pan and on the meat's surface

You need to raise the smoke point of the butter by using a combination of oil and butter. The type of oil is paramount as it also has to have a high smoke point. Peanut oil is a good choice so too are canola oil and safflower oil. Olive oil has a very low smoke point and will burn very quickly and therefore is not a good choice

They type of pan is important as well. The heavier the better.

If you marinate your meat before hand, be sure to take it out of the marinade and pat it dry before you sear it. If you want the meat to be flavored or perfumed with garlic, add it to the marinade, but make sure there is no garlic pieces on the meat before you sear or yes, it will burn

Here's how I do it:

Equipment

Dutch oven or heavy-bottomed frying pan

Tongs

Meat (beef roast, chicken, steak, duck or pork)

2 tablespoons peanut oil, plus extra for drizzling

1 tablespoon butter

Kosher salt

Black peppercorns in a peppermill

Wine or stock for braised dishes

Method

In order to properly sear meat on the stove, remove meat from the refrigerator for 1/2 hour to 1 hour prior to cooking

Pat the meat dry, taking care to absorb any excess moisture, especially if the meat was marinated

Add oil and butter to pan, and heat on high until butter is melted. Meanwhile, drizzle the surface of the meat with a small amount of peanut oil. Season the meat with salt and pepper. Massage mixture into the surface of the meat to evenly coat

Place the meat in the hot pan, fat side down, in the case of a roast.

Once the meat is properly seared on one side, repeat the process by turning meat to sear on all sides. If necessary, prop meat against the edge of the pan to hold it in place.

When all sides of the meat have been properly seared, you're ready to take the next step. Depending on what you're preparing, the meat will no doubt require additional cooking time. In the case of a roast or steak, the meat should next be placed in the oven over moderate heat. Slow-cooked dishes are now often covered and cooked in a low oven or over low heat atop the stove.