Pan Searing
With this easy technique, you can prepare our best cuts of meat and seafood just like our chefs.
Garlic-Studded Ribeye
Beef Tenderloin
Wagyu Beef
Lamb Chop
Swordfish
Scallops
Directions
1. Mise en Place
- Season protein with salt and pepper.
2. Cook
- Heat 1 Tbsp olive oil in pan on HIGH; add protein to pan, press to sear. (Chef Tip: for Berkshire Pork & Skin-On Chicken Thigh, add oil and protein to unheated pan.)
- Cook first side per chart timing on MED-HIGH, flip.
- Cook second side per chart timing. (Chef Tip: for Berkshire Pork, cook third side per chart timing.)
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 | 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 |
3. Finish
- Add butter to pan; baste protein with spoon
- Transfer to serving platter; let rest and check temperature
If you’re looking for a pan-searing technique using our pan-searing flour, click here to view the technique.