Pan Searing

It doesn’t take long to put an easy, restaurant-quality meal on your table. With this pan-searing technique, you can prepare our best cuts of meat and seafood just like our chefs.


  • Salt and Pepper
  • Extra Virgin Olive Oil
  • Meat or Seafood to be seared
  • Butter Boy French Butter


  • Cutting board
  • Digital thermometer
  • Tongs/Fish spatula
  • Knife
  • Pan searing pan (large heavy-gauge sauté pan)
  • Serving platters and/or storage containers
  • Spoon


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.)




Garlic Studded Ribeye

first side: 3 ½ min

second side: 3 min


first side: 1 min

second side: 30 sec

Cyprus sea salt

Lamb Chop

first side: 3 min

second side: 2 ½ min

lemon, lime or butter

Berkshire Pork

edge: 3 min

first side: 5 min

second side: 3 ½ min

(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


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.