How should strips of meat be prepared for sautéing?

Preparing strips of meat for sautéing involves several techniques to enhance flavor and texture. Dusted lightly with flour is an effective method because it helps create a slight crust on the meat as it cooks. This crust develops through the Maillard reaction, which not only adds flavor but also assists in achieving an even golden-brown sear.

While marinating the meat can impart flavor, a 24-hour marination is typically more suitable for larger cuts rather than thin strips, which can become overly salty or mushy if left in marinade for too long. Similarly, rubbing with salt and pepper is a great way to season, but it may not provide the same textural benefits or help in forming that desired crust during sautéing as the flour does. Finally, breading with cornmeal is usually more suited for frying rather than sautéing, as it relies on deep cooking rather than quick, high-heat methods typical of sautéing.

Thus, dusting the meat lightly with flour is the best preparation method for sautéing it effectively.