pan seared

Garlic Butter Lamb Chops are pan seared, so simple to cook and such a delicious and healthy option for dinner. Easy Lamb Chops recipe in just 15 minutes!

Garlic Butter Lamb Chops

lamb loin chops

kosher salt and black pepper

grass-fed butter — melted

garlic (minced)

thyme (chopped)

Remove loin chops from the fridge 20-30 minutes before cooking.

Place them on a paper towel-lined cutting board and pat them dry with paper towels. Season well with salt and pepper.

Heat a dry 12-inch cast iron skillet* over a medium high heat. In the skillet, place the chops narrow fat side down. You probably will need to use tongs to keep them balanced and to press the chops down so that the fat renders and turns crisp and brown. It’s about 5 minutes.

Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook for another 3 minutes, until browned, then turn and cook on the other side.

Turn the heat to medium-low. Using a spoon, pour off most of the lamb fat and then add 2 tablespoons off butter (or ghee), garlic and thyme.

Stir well until the butter is foaming, and spoon the butter over the lamb for a minute or so. Place lamp chops in a serving dish and pour butter sauce on top. Enjoy!

https://content.jwplatform.com/videos/mK4xsskS.mp4

This Filet Mignon Recipe can be cooked on the grill or pan seared and baked in the oven! Learn the easy chef-inspired techniques to obtain the perfect temperature, texture, and flavor.

Filet Mignon

Filet Mignon Steaks (about 8 oz. each)

Tablespoon steak rub

olive oil

Tablespoons butter

garlic (smashed)

rosemary

Parmesan cheese (shredded)

Provolone cheese

Tablespoons Ranch salad dressing

garlic powder

panko breadcrumbs

Preheat grill to high heat and close the lid. It will take about 10 minutes to fully heat.

Place the filets on the grill and let them cook undisturbed on each side using the following time guidelines:

Rare: 4 minutes / Medium Rare: 5 minutes / Medium: 6-7 minutes / Medium Well: 8-9 minutes / Well Done: 10 minutes / **See notes about the &quot;touch test&quot;

We like to use kitchen tongs to prop the steak up on its side and cook for 1-2 additional minutes or so as well, rotating every 30 seconds or so.

Let the steak rest for 5-7 minutes prior to serving.

Grilling Method:

Preheat oven to 425 degrees.

Heat olive oil in a cast iron or oven-safe skillet over medium-high heat.

Once heated, add the filets (do so in batches if needed, leaving space around the edges).

Sear on each side for 2 minutes, until a nice crust as developed. (You may also use kitchen tongs to prop the steaks on their side and sear the sides for 1 additional minute if preferred.)

Remove from heat. Add butter and allow it to melt. Add the smashed garlic and rosemary/thyme. Spoon the butter over the filets.

Insert a meat thermometer into the thickest part of a filet. Transfer to the oven and bake for 5-6 minutes or until the thermometer reads 125 degrees for a medium-rare steak. The temperature will increase up to 3-4 additional degrees during resting.

Pan Searing/Oven Method:

Note: Undercook the steak slightly if adding the topping as the steak will cook a little more in the oven during the broiling process.

Combine parmesan, provolone, ranch, butter, and garlic powder. Microwave in 30-second increments until melted, stirring in between.

Add ½ of the Panko Breadcrumbs and stir to combine. Add remaining ½ cup if desired.

Spread evenly over each steak and broil at 450 until melted and slightly browned on top.

Optional Parmesan Crusted Topping:

This Vegan Salmon recipe is a delicious, pan-seared fish-inspired fillet that has the most amazing crispy skin and tender, flaky inside. The flavour is mild but full-bodied umami with hints of butter, nuts, and the ocean.  It pairs beautifully with a squeeze of lemon and melts in your mouth with every bite. Recipe adapted from Bosh vegan salmon video.

Vegan Salmon! Pan-seared Fillets

vegetable broth

nori,

apple cider vinegar

raw beet (20 grams/ 0.7 ounces) ((about the size of a walnut))

white miso paste

salt

turmeric

nori, ((to make a skin, optional))

cornstarch ((more if needed))

light oil

lemon wedges

Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛&quot; apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile. Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes. :)https://www.amazon.com/gp/product/B01ESBNFGC/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=itdottalich-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01ESBNFGC&amp;linkId=cbd5aec1769579a4736551307513944f

To prep the tofu:

Add all of the marinade ingredients together in a blender. Blend until smooth as possible. Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate in for a minimum of 30 minutes or overnight in the fridge.

For the marinade:

Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.

Heat the oil in a large skillet or frying pan over medium-high heat. When hot add the cornstarch covered tofu. Fry 2 - 4 minutes per side until lightly golden all over. Remove from the pan and serve hot with a wedge of lemon.

To cook the vegan salmon:

There is always the question of which method is the best for preparing steak, but this Pan Seared Ribeye Steak is perfect and undeniably delicious! Your ribeye will be seared to perfection whether you add some garlic cloves, herbs like rosemary and thyme, or not!!

Perfect Pan Seared Ribeye Steak

Tbsp olive oil ((extra virgin))

oz ribeye steak

Tbsp steak seasoning ((see recipe))

Tbsp butter

herbs ((optional, rosemary and thyme are my first choice))

garlic ((optional, peeled and left whole))

Bring a medium to large skillet or frying pan to medium high heat, making sure that it is really HOT before you place your steak(s) in the pan.

Coat both sides of your steak with olive oil, spreading the oil to evenly cover both surfaces and edges. Season the side facing up with my steak seasoning, using your finger tips to press the seasoning in to set it firmly on the steak ( do not rub it onto the steak as the seasoning can be more heavily concentrated in areas if done this way ). Season the fatty sides for extra flavor!

Place the steak in the pan, seasoned side down and then season the side of the steak that is facing upward. Do not move the steak until you are ready to flip it over to cook the other side. If your steak is about 1' thick, cook the first side for 3-4 minutes, if it is 1 1/2' thick let it cook for about 5 minutes ( for medium rare ).

Turn the steak and cook for the same amount of time, depending on the steak thickness ( 3-4 minutes for 1' thick steak, or 5 minutes for a 1 1/2' thick steak ). The fat should all be rendered from the steak when done, and the internal temperature should be about 135 degrees F (57 degrees C).

Place the butter, garlic, and herbs into the pan once you have turned your steak(s), let it melt, then spoon over the cooked side of your steak ( basting or &#039;arroser&#039; ) while you finish cooking.

Remove the cooked steak from the frying pan or skillet and tent a square of aluminum foil over it, allowing the steak to rest for about 5-10 minutes before serving.

Instructions for how to pan sear the ultimate flank steak. Whether you marinate or use a simple seasoning this recipe for cooking flank steak on the stove is super easy.

How to Cook the Perfect Flank Steak

flank steak

tbsp oil

tsp salt

tsp black pepper

Rub the flank steak on both sides with oil and season with salt and pepper. Let the steak rest on the counter at room temperature for 10 minutes.

Heat skillet or griddle on medium heat. Hover your hand over the skillet or grill a couple of inches to ensure that it is nice and hot.

Slowly lay the flank steak on skillet or griddle. Let it cook for about 3-4 minutes. Flip the flank steak and cook for another 3-4 minutes or until it reaches your preferred doneness (125F for rare - 130F for medium rare - 135F for medium).

Take the flank steak off the skillet and let rest for 5 minutes before slicing. Carve the steak into thin slices against the grain.

Serve.

This incredibly tasty and perfectly Pan Seared New York Strip Steak is easier than you may think to make! It&#039;s a super simple method that results in ( better than ) steakhouse restaurant quality steaks every time! My perfect medium rare NY strip steaks are on the table in just 15 minutes for a fabulous date night or special occasion meal!

Pan Seared New York Strip Steak

oz New York Strip Steak ((2 steaks))

garlic ((peeled))

thyme

Heat your medium to large skillet or frying pan with the olive oil over medium high heat. As soon as it starts to smoke, it is ready to have the steaks added.

While your skillet is heating, season both sides of your steaks generously using the homemade steak seasoning (1/2 to 1 Tbsp portion of seasoning). Pat the seasoning into place, and do not rub it into the steak as the seasoning can accumulate rather than being spread evenly. *Don&#039;t forget to season the fatty strip on the sides of your NY strip steak!

Place your seasoned NY strip steaks, garlic, and herbs in the hot skillet and allow the steak to cook, without moving it, for 3 minutes or until browned and caramelization has begun (which can&#039;t start as easily if you move the steak around). Your average 1 inch thick NY strip steak will take 3 minutes on each side for a medium rare steak.

Turn your steaks over and cook on the second side for 2 minutes, then add your tablespoon pat of butter. Allow the butter to melt, then tip your pan toward you and spoon (or &#039;arroser&#039;) the butter over the steaks for the finishing touch that adds moisture and flavor back into your cooked steaks.

The steaks are done when both sides are browned and they have an internal temperature of 135 degrees F (57 degrees C).

I usually use tongs to sear the ribbon of fat on the steak edges before removing from the heat. Transfer your steaks to a plate or platter, then drizzle the pan juices along with the herbs and garlic to set on your steaks while they rest.

Use a square of aluminum foil to loosely &#039;tent&#039; over your steaks while resting, then allow the steaks to rest for 5 minutes before serving.

These Skillet Chicken Thighs are the best, pan-seared boneless skinless chicken thighs ever! This stove-top cooking method is simple to follow, even for beginners. Serve them with roasted potatoes and carrots, sauteed spinach or mushrooms and a simple salad, for a wholesome meal your whole family will love.

Skillet Chicken Thighs

boneless skinless chicken thighs

unsalted butter

Italian seasoning

parsley

½ teaspoon sweet paprika

onion powder

black pepper

Trim off any excess fat from the thighs.

In a small bowl, mix spices and sprinkle over chicken. Rub into the meat. Flip and repeat on the other side.

Heat up oil in a skillet. Add butter and let it melt.

Cook chicken thighs, 3 to 4 at a time, not to crowd the pan. Cook 5 minutes on one side, then flip and cook 5 to 7 minutes on the other side, until golden brown.

Always check with the meat thermometer. It should show at least 165 degrees F in the thickest part of each thigh.

Remove thighs from pan and let them sit on a plate for a few minutes, so the juices can redistribute inside.

Tender 20 minute salmon with avocado salsa can be grilled, pan-seared or baked! 

Grilled Salmon with Avocado Salsa (Healthy, Low-Carb, Paleo, Whole30)

salmon

garlic (minced

chili powder

cumin

avocado

tomato (diced (any type of tomato))

onion (diced)

cilantro (minced)

lime juice

salt and pepper (to taste)

Stir the olive oil, garlic, and spices in a small bowl. Brush or rub salmon with the spice mixture.

Heat a large heavy-duty (preferably non-stick) pan or grill medium-high heat. Add salmon to the pan and cook for 5-6 minutes per side. Remove from pan, top with avocado salsa and serve immediately.

To make the avocado salsa:Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. Gently mix with a spoon until fully combined. Cover with plastic wrap until ready to serve.

https://www.youtube.com/watch?v=tM7ye5YqL_Y

Tender salmon with cilantro, lime, avocado, and tomato salsa. This healthy and flavorful meal is bursting with flavor, color, and texture and is ready in under 20 minutes. It can be grilled, pan-seared or baked! 

Full Recipe + Macros: https://gimmedelicious.com/grilled-salmon-with-avocado-salsa-healthy-low-carb-paleo-whole30

🛒🔪 Equipment 🍴🛒
►Pan: https://amzn.to/2Ofatab
► Mixing Bowls: https://amzn.to/2Q93UbG

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✳️ Ingredients ✳️
2 4-6 oz salmon fillets
2 tablespoons olive oil
1 clove garlic minced or crushed
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt

✳️ For the avocado salsa ✳️
1 ripe avocado pitted and diced
1/2 cup tomato diced (any type of tomato)
2 tablespoons onion diced
2 tablespoons cilantro minced
1 tablespoon olive oil
1 tablespoon lime juice
salt and pepper to taste

✳️ Instructions ✳️
Stir the olive oil, garlic, and spices in a small bowl. Brush or rub salmon with the spice mixture.
Heat a large heavy-duty (preferably non-stick) pan or grill medium-high heat. Add salmon to the pan and cook for 5-6 minutes per side. Remove from pan, top with avocado salsa and serve immediately.
To make the avocado salsa:Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. Gently mix with a spoon until fully combined. Cover with plastic wrap until ready to serve.


✳️ Notes ✳️
*This recipe makes two servings. To make more, double or triple the recipe as needed.
To bake salmon: pre-heat oven to 400F. Place salmon on a sheet pan and bake for 12-15 minutes or until cooked through.

Nutrition
Serving: 1serving (1 fillet with avocado salsa) | Calories: 528kcal | Carbohydrates: 13g | Protein: 25g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 62mg | Sodium: 360mg | Potassium: 1190mg | Fiber: 8g | Sugar: 2g | Vitamin A: 689IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 2mg

🥑 Grilled Salmon with Avocado Salad {Low-carb option!}

Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛&quot; apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile. Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes. :)

Simple and exquisite salmon that takes only 10 minutes to cook and will go perfectly with any side dish.&nbsp;

Crispy Skin Salmon

Before cooking it, make sure salmon is cold, straight from the fridge.&nbsp;

Set pan over medium or just a little below medium heat. (Every stove is different especially comparing gas and electric, so you will know your stove best. Just don’t set the heat higher than medium.) It will take about 5-7 minutes to preheat the pan.

Pat salmon dry with a paper towel and gently rub it with a little oil all around. Don’t add salt and pepper to the skin until ready to place in the pan. Salt draws out moisture so salting salmon long before cooking will make it wet.

Add a couple of tablespoons of canola oil to the pan, spread it around, and add salmon to the pan, skin down. (If the pan is smoking a lot after adding oil, it’s too hot so turn down the heat a bit.)

Let salmon cook on the skin side until it’s 90% done. Check the skin by gently lifting salmon once in a while to make sure it’s not burning.

Turn off the heat and flip salmon. Let it cook for another minute- minute and a half and take out of the pan.

Total cook time will always depend on the thickness of salmon fillets. For a nice juicy salmon the center temperature should be around 125°.

(Note: more details and tips can be found in the post.)

Pan seared orange mustard salmon - easy, healthy, 15 minute dinner with a sticky marinade. Clean eating ingredients, serve with pasta, cauliflower rice or asparagus

Pan Seared Orange Mustard Salmon

Butter

Salmon Fillets

Orange juice

Oranges Zest o

Mustard

Light Soy Sauce

Honey

Rice wine vinegar

Salt (to taste)

Sesame Seeds (for topping)

Heat butter in a cast iron skillet and add the salmon filets skin side down. Cook the salmon for 4-5 minutes till the skin is slightly crispy.

Whisk together orange juice, zest, mustard, soy sauce, honey, vinegar and salt in a small bowl and add it to the pan. Bring this to a quick boil and simmer the sauce for 2-3 minutes till it thickens up. Gently flip the salmon and coat it with sauce (I like to spoon the sauce all over). Top with sesame seeds and serve immediately.

Quick, easy and so flavorful too! This delicious lemon dijon salmon cooks in minutes and is perfect for a weeknight meal!

Easy Pan Seared Salmon with Lemon Dijon Sauce

salmon fillets

lemon juice

tsp dijon mustard

garlic cloves,

dill

Salt & pepper,

Paprika,

Whisk your lemon juice, dijon mustard, garlic and dill together in a bowl. Then divide your sauce in half into two smaller bowls and set them aside. (One bowl is for the raw salmon, the other is to serve with your cooked salmon.)

Next, place your salmon fillets on a tray and pat them dry with a paper towel. Take one of your sauce bowls and brush your sauce over the fillets. Then season them with salt, pepper and paprika to taste.

Next, heat a large skillet over medium high heat and spray it with non-stick cooking spray. Once the pan is hot, place your salmon fillets SKIN SIDE UP in the pan and cook for 3-4 minutes. Then flip your fillets and cook for 2-3 more minutes or until the salmon is cooked to your preferred doneness.

Remove the salmon from the pan and serve immediately with lemon wedges and your reserved sauce.

Simple instructions for how to pan sear a steak in a skillet with a recipe for salt and pepper seasoning and how to baste with butter.

How to Pan Sear a Striploin Steak

striploin steak

tsp coarse black pepper

tbsp butter

Generously season all sides of the steak with the salt and pepper. Place on a plate and let rest for one hour.

Heat oil in a frying pan over medium high heat.

Pat the steak dry with a paper towel. Place the steak in the frying pan and cook for 4-5 minutes.

Use tongs to flip the steak over to the other side. A seared crust should have developed on the cooked side of the steak.

Continue cooking for 3-4 more minutes.

Add the butter to the pan and lower heat to medium.

Continually spoon the melted butter over the steak. After a minute or two, turn again and keep basting with the melted butter.

Cook until it reached a desired level of doneness.

Adapted from the Le Creuset cookbook (pronounced l'uh • cru • say)
A few notes:
This summer I invested in a good instant-read thermometer: a Thermapen. I can't recommend this tool enough. Duck breasts in particular have been a challenge for me to cook — so many times I've pulled them from the heat, let them rest, only to cut into them to find flesh too rare or way overcooked. What is hard about cooking meat like steaks or duck breast is that when you get that good sear, it's misleading — the meat may feel firm to the touch, but you might only be feeling your nice sear ... what lies beneath is a guess. The Thermapen takes the guesswork out.
I do not use the star anise, because the first time I made this, I didn't have any on hand, and I absolutely loved the flavor of the sauce as it was, so I've since omitted it. I imagine a single star anise would impart a very nice, subtle spice to the sauce, so absolutely use it if you have one on hand.
Finally, if you have a hard time finding duck, D'artagnan is a great source. I've sampled all of the duck varieties they sell. The Muscovy is the tastiest. It's pricey, but if you think about what it costs to eat duck breast out at a restaurant, it's not so bad. 

Perfect Pan-Seared Duck Breast with Roasted Grapes &amp; Gastrique

sugar

water

Banylus vinegar or red wine vinegar

Banylus fortified wine

star anise pod, optional

duck breast halves

grapes

loosely packed mâche or watercress leaves, optional

In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Lift the pan from the heat and pour in the vinegar. The caramel will bubble vigorously and possibly seize and harden. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. Add the wine and star anise, if using. Simmer until the liquid reduces to thin syrup, about 10 minutes. Discard the star anise. Keep the gastrique warm over very low heat until ready to use.

For the gastrique:

Blot the duck breasts dry. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Place the skillet over low heat and cook for 3 minutes. Increase the heat to medium, and continue cooking until the duck begins to sizzle. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes.

For the duck breasts:

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The most viewed pan seared recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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