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      Pan Searing

      With this easy technique, you can prepare our best cuts of meat and seafood just like our chefs.

      Garlic-Studded Ribeye

      Pan-Seared Garlic-Studded Ribeye Recipe

      Beef Tenderloin

      Pan-Seared Beef Tenderloin Recipe

      Wagyu Beef

      Pan-Seared Wagyu Beef Recipe

      Lamb Chop

      Pan-Seared Lamb Chop Recipe

      Chicken

      Pan-Seared Skin-On Chicken Thigh

      Swordfish

      Pan-Seared Swordfish Recipe

      Scallops

      Pan-Seared Scallops Recipe

      Ingredients

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

      Equipment

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

      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
      (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

      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.

      Shop Seared Berkshire Pork Meal

      Pan Searing Tools

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