The word "saute" means "to jump" in French. In order to save time, chefs flip the food in the pan making it look like it's jumping. Traditionally a pan is flat-bottomed and shallow. Sauteing requires high temperature, so be sure to use caution with butter or oil.
Instructions
1. Prepare your food for cooking. Trim fat from the meat, and cut in it into uniformly-sized pieces. Rinse the meat, and pat it dry before dredging it in seasoning.
2. Choose the proper size saute pan. Preheat the pan over medium-high to high heat. Add the cooking medium. Butter burns quickly but gives a better flavor. You can cook with a mixture of oil and butter. The butter is ready when it stops foaming and begins to a pale brown color.
3. Place the side of the meat you intend to present as the top in the saute pan first. It benefits the most from the instant searing of the hot oil or butter.
4. Shake the pan slightly when all the meat is in it. That can prevent the meat from sticking to the pan.
5. Watch for burning or smoking butter. You want to turn the heat down at some point. Practice makes perfect at this point.
6. Brown the meat on one side quickly, and then flip it over. This quick cooking process sears in the meat's juices. It is important that you not pierce the meat with a fork. Let the flavor escape into the pan.
7. Add any seasonings or vegetables such as garlic, shallots or mushrooms. Let them briefly.
8. Remove the meat and seasonings to a plate for serving. At this point, you can make a glaze with the pan drippings or make gravy.
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