Pan Searing
With this easy technique, you can prepare our best cuts of meat and seafood just like our chefs.
With this easy technique, you can prepare our best cuts of meat and seafood just like our chefs.
PROTEIN
COOK TIMES
FINISH WITH:
Garlic Studded Ribeye
first side: 3 ½ min
second side: 3 min
Wagyu
first side: 1 min
second side: 30 sec
Cyprus sea salt
Lamb Chop
first side: 3 min
second side: 2 ½ min
Berkshire Pork
edge: 3 min
first side: 5 min
second side: 3 ½ min
Tenderloin
(1 ¼ – 1 ½ inch thick, roughly 4 ounce)
first side: 3 ½ min
second side: 3 min
demi-glace (au poivre)
Béarnaise sauce
morel mushroom sauce
Skin-On Chicken Thigh
first side: 7 min
second side: 3 min
savory sauce
fresh lemon, capers, butter
Swordfish
first side: 3 min
second side: 2 min
fresh lemon, capers, butter
citrus soy sauce
lemon butter sauce
Scallops, scored
first side: 1 ½ min
second side: 30 sec
fresh lemon, capers, butter
citrus soy sauce
lemon butter sauce
If you’re looking for a pan-searing technique using our pan-searing flour, click here to view the technique.