sear

Get extra-crisp skin and tender, moist, evenly cooked flesh using our technique for perfect pan-seared salmon fillets.

Crispy Pan-Seared Salmon Fillets Recipe

salmon

salt and black pepper

(30 milliliters) vegetable, canola, or light olive oil

Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. 

In a large stainless, cast iron, or carbon steel skillet, heat oil over medium-high heat until shimmering. Reduce heat to medium-low, then add a salmon fillet, skin side down. Press firmly in place for 10 seconds, using the back of a flexible fish spatula, to prevent the skin from buckling. Add remaining fillets one at a time, pressing each with spatula for 10 seconds, until all fillets are in the pan.

Cook, pressing gently on back of fillets occasionally to ensure good contact with skin, until skin releases easily from pan, about 4 minutes. If skin shows resistance when you attempt to lift a corner with spatula, allow it to continue to cook until it lifts easily. Continue to cook until salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.

Using spatula and a fork, flip salmon fillets and cook on second side for 15 seconds, then transfer to a paper towel–lined plate to drain. Serve immediately.

Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and a crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it all off.

Pan-Seared Duck Breast Recipe

duck

Kosher salt

dry white wine (4 fluid ounces; 120 milliliters)

chicken stock stock gelatin

unsalted butter (2 ounces; 60 grams)

(60 milliliters) orange

orange zest

black pepper,

With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.

Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.

Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. After about 5 minutes, the fat should begin to gently bubble. If the fat is either silent or spitting, adjust heat accordingly. Maintain the gentle bubble of fat, pouring out excess rendered fat throughout the cooking process, until much of the fat has rendered, skin is golden brown, and duck's internal temperature is 125°F (52°C), about 15 minutes. 

Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Scrape up any brown bits stuck to pan and let wine reduce until pan is almost dry and only 1 to 2 tablespoons remain, about 2 minutes. Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange juice and zest, salt, and black pepper. Serve with duck breast. 

Cook to impress this spring with Curtis Stone's seared snapper, served with a fresh snow pea salad and flavoured with lemon and basil

Seared Snapper With Snow Peas, Basil And Lemon

each) Coles Australian Skin-On Snapper Fillets, halved

tbs extra virgin olive oil, divided

lemon, rind finely grated, juiced

tbs finely chopped shallots

snow peas, strings removed, thinly sliced lengthways

baby rocket leaves

radishes, thinly sliced

basil leaves

mint leaves

(100 grams) walnuts, toasted, chopped

grams-piece parmesan

Lemon

Seared snapper with snow peas, basil and lemon

A pressure cooker will tenderize octopus faster than any other method.

Pressure-Cooker Octopus Recipe

(2 1/2-pound; 1kg) whole octopus, rinsed well (including inside head cavity)

Place octopus in a pressure cooker and add just enough water to cover. (Be sure to keep water level below pressure cooker's maximum fill line.) Add a couple of large pinches of salt. Close pressure cooker and bring to high pressure (12 to 15 psi). Once cooker has reached high pressure, cook for 15 minutes.

Using steam-release valve, depressurize cooker rapidly. Check octopus for tenderness by sliding a paring knife into the thickest part of one of its tentacles; it should slide in easily with little resistance. If the octopus is not tender enough, return to high pressure and then cook for 5 minutes longer. (Fifteen minutes was the correct time based on all our tests, but variations in the octopus, such as size, and in the pressure cooker used may change the cooking time slightly.) Let octopus cool in its cooking liquid, then drain. Cooked octopus can be refrigerated in a sealed container for up to 2 days before use.

To use cooked octopus, cut out and discard the hard beak (if it hasn't been removed already by the fishmonger), which is found in the center of the base of the octopus body, where the tentacles converge. Cut out and discard the section of the head with eyes; the rest of the head is edible. Separate tentacles into individual pieces.

To Serve Cold: Cut tentacles and head into pieces and add to a seafood salad or ceviche.

To Sear: Leave tentacles whole (or, if very long, cut into manageable sections); cut head meat into large pieces. Heat a tablespoon or two of vegetable oil in a skillet over high heat until shimmering. Add octopus pieces and cook until well browned and crisp, about 3 minutes. Turn and brown on other side, about 3 minutes longer. Season with salt and serve as desired.

Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil, unsalted butter, fresh rosemary, garlic

How To Cook Filet Mignon Recipe By Tasty

oz filet mignon

salt,

grapeseed oil,

unsalted butter

rosemary

garlic

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

How To Cook Filet Mignon Recipe by Tasty

On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.

Generously season all sides of the filet mignon with salt and pepper.

Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.

Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.

Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

Transfer the pan to the oven for 7 minutes for a medium rare steak.

Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

https://vid.tasty.co/output/87471/landscape_480/1522447498

This delicious cut of beef tenderloin is seared on the outside to give it a delicious crust then roasted to perfection, for a melt-in-your-mouth experience.

Million Dollar Roast Beef Tenderloin Recipe

salt

tsp black pepper

olive oil

tbsp butter (salted, softened)

tsp garlic (minced)

horseradish

tsp rosemary (minced

Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Tuck the long end under and use butcher's twine to tie the tenderloin. *Watch video in blog post for demonstration

Season all over with salt and pepper and leave in fridge, uncovered overnight, or at least 10 hours. *not necessary, but helps to give the tenderloin a great crust.

The Day Before Cooking (*optional):

Tie up tenderloin and season with salt and pepper if you did not do this the day prior. Remove from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.

Preheat oven to 425 degrees F.

Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.

Meanwhile combine the softened butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.

Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices.

Day Of Cooking:

https://content.jwplatform.com/videos/rlX4nL4q.mp4

Simple demonstration of how to tie a beef tenderloin.

Tie Beef Tenderloin NEW

Togarashi, the Japanese seven spice mix, flavours these Hervey Bay scallops along with ginger and chilli

Matt Moran's grilled Hervey Bay scallops with togarashi & chilli syrup dressing

tsp cornflour

(55 grams) caster sugar

red chilli, seeds removed, finely chopped

(80 milliliters) rice vinegar

tsp grated ginger

Hervey Bay scallops, roe removed

Micro cress, to serve

Cooking Tri-Tip in the Oven is a low maintenance way of having a delicious meal packed full of flavor for all to enjoy.&nbsp; This tri-tip is beautifully seared on the outside and nice and juicy on the inside.&nbsp; This easy to follow recipe is marinated in a simple dry rub blend of salt, granulated garlic powder, onion powder, and smoked paprika.

How to Cook Tri Tip in the Oven

lb tri tip

garlic powder

onion powder

tsp smoked paprika

chicken broth (low sodium)

Wash tri-tip and pat dry with clean paper towels.  Season with salt, garlic powder, onion powder, and smoked paprika and marinate by placing in ziploc bag then into the fridge for 1 hour or over night. 

After marinating, remove from the fridge and place on the counter-top, so it comes to room temperature. Meanwhile, preheat oven to 375 degrees.

Place oven-safe skillet on stove-top over high heat.  Using grape-seed oil or other cooking oil, drizzle side with fat cap first and place that side down to sear for 8 minutes or so flip over and drizzle other side and sear. 

Add chicken broth to the skillet and place in oven to continue cooking.  Baste tri-tip with pan juices every so often.

Check internal temperature of the tri-tip by inserting a meat thermometer into the thickest part of the tri-tip. When it has reached your desired internal temperature, remove from oven. As a reference, the internal temperature in the photos is 145 degrees F. 

Allow the tri-tip to rest for at least 20 minutes for juices to redistribute.  Then, thinly slice trip-tip against the grain and serve.

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

Skirt Steak With Scallion Thecha

scallions,

green Thai or serrano chiles

Diamond

vegetable oil,

cumin seeds

1½ lb. ½”-thick skirt steak,

Flaky sea salt

Spicy, garlicky thecha is a green-chile-based condiment that hails from Maharashtra in western India. Associate food editor Rachel Gurjar loves using it to complement seared skirt steak, as well as chicken, eggplant, cauliflower, or any other ingredient that longs for massive flavor. Serve the steak with rice, roasted potatoes, or a salad for a full meal.

Bon Appétit

Pulse cilantro, scallions, chiles, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor (a mini processor works well here) until a coarse paste forms. Transfer to a small heatproof bowl.

Heat ⅓ cup oil in a small skillet over medium-high. Cook cumin until fragrant, about 10 seconds. Transfer to bowl with paste; add peanuts and mix well. Set scallion thecha aside for serving.

Pat steaks dry with paper towels and season on both sides with kosher salt. Rub a little oil over steaks to coat lightly.

Heat a large cast-iron skillet over medium-high. Add half of the steak, arranging in a single layer, and cook, undisturbed, until a golden brown crust forms, 2–3 minutes. Turn steak over and cook until second side forms a golden brown crust, 2–3 minutes. (Steak should be thin enough that once it’s seared it will be cooked to medium-rare—about 125° on an instant-read thermometer. If you have a very hot pan, this will happen quickly.) Transfer steak to a cutting board and repeat process with remaining steak. Let rest 10 minutes.

Slice steak against the grain and arrange on a platter. Top with reserved scallion thecha and sprinkle with sea salt.

There is no union more glorious than shellfish and butter, and after you taste these garlicky, buttery, seared-just-right scallops, we think you'll agree. 

Garlicky Buttery Scallops

garlic cloves, sliced

dry sea scallops

Tbsp. (or more) extra-virgin olive oil or vegetable oil

tsp. sherry vinegar or red wine vinegar

black pepper

Torn basil leaves (for serving)

This recipe is all about the glorious union of shellfish and butter, inspired by Gambas al Ajillo (Spanish-style garlic shrimp) and writer Bonnie Garmus’s memory of a wildly bad first date with the man who she would ultimately marry. While we can’t guarantee the buttery scallops she ate had anything to do with their eventual union, it wouldn’t surprise us either.
This recipe features a brown butter sauce packed with fried garlic chips and balanced by a handful of fresh basil along with a small hit of vinegar to brighten everything up. For an optimal dark brown sear on the scallops, leave them alone for the first few minutes as they cook and add a splash more oil if the pan seems dry. Scallops can dry out if overcooked, so go for a great sear on just one side. The second side will need much less time to ensure they are cooked through but still juicy. Oh, and don’t leave a drop of that gorgeous butter behind. Some bread for sopping everything up is basically nonnegotiable. —Chris Morocco

Melt butter in a large nonstick skillet over medium heat. Add garlic and cook, swirling pan occasionally and reducing heat if garlic is browning too quickly, until golden and butter is foamy and lightly browned, about 5 minutes. Transfer garlic butter to a small bowl, scraping in all the browned bits. Wipe out skillet.

Pat scallops dry; season with salt. Heat oil in same skillet over medium-high. Arrange scallops in pan, spacing evenly apart, and cook, undisturbed, swirling pan occasionally and adding more oil if needed, until well browned underneath, about 5 minutes. Turn scallops over and cook just until golden on the other side and opaque in the middle, about 2 minutes. Transfer to a platter.

Stir vinegar into garlic butter; season with salt and pepper. Spoon over scallops and top with basil.

When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.

Seared tuna steak

red chilli

coriander seeds

basil

coriander

lemon

tuna

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Coffee-Rubbed Steak

ancho chile powder

coffee beans

brown sugar

hot smoked Spanish paprika

oregano

mustard powder

chile de árbol powder or ¾ teaspoon finely ground red pepper flakes

ginger

kosher salt,

New York strip steaks (about 1 inch thick)

vegetable oil

Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.

Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.

Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.

Preheat oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.

When you flambé the cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

Steak au Poivre

1½-inch-thick boneless rib eyes (about 14 ounces each)

unsalted butter, divided

shallot,

cognac

heavy cream

green peppercorns

garlic cloves, crushed

rosemary;

Rub steaks all over with 1 Tbsp. oil and season generously with salt. Heat 2 Tbsp. oil and 1 Tbsp. butter in a medium saucepan over medium-low. Cook shallot, stirring often, until golden brown, 10–15 minutes. Remove from heat and carefully add ¼ cup cognac. Bring mixture to a simmer over medium-low heat and cook, stirring occasionally, until cognac is reduced by half, about 5 minutes. Stir in cream and black pepper and bring to a simmer. Cook, swirling occasionally, until cream is slightly thickened, about 5 minutes; let cool slightly.

Transfer mixture to a blender and blend until smooth (or use an immersion blender directly in the pot). Add green peppercorns and pulse just to break up (do not blend completely). Return pepper sauce to saucepan; season with salt. Cover and set aside.

Heat remaining 2 Tbsp. oil in a large cast-iron skillet over high. Add steaks and cook, occasionally lifting steaks to allow hot oil to flow underneath, until a brown crust forms underneath, about 4 minutes. Turn steaks and cook until crust forms on the other side and an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, about 4 minutes. Transfer steaks to a cutting board and let rest 10 minutes. Reserve skillet.

Pour off all but 2 Tbsp. fat from skillet and return to medium-high heat. Place steaks, garlic, rosemary, and remaining 2 Tbsp. butter in skillet and cook, basting steaks with butter and turning halfway through, until butter is very fragrant and golden brown, about 1 minute. Increase heat to high. Lean safely away from pan, add remaining 2 Tbsp. cognac, and immediately tilt skillet toward flame to ignite cognac (if you have an electric stove or cognac doesn’t ignite, it’s okay). Cook, carefully shaking skillet, until flames die out, about 30 seconds. Transfer steaks back to cutting board and let rest 10 minutes.

While the steaks are resting, reheat pepper sauce over medium-low heat, stirring constantly, until warmed through.

Slice steak and spoon pepper sauce over top. Garnish with more rosemary sprigs if desired.

Ready to move on from bottled steak sauce? Great, because we are too with this 5-ingredient sauce that takes all of 10 minutes to make.

Strip Steak With Umami Butter Sauce

1"-thick New York strip steaks (about 12 oz. each)

extra-virgin olive oil or vegetable oil

Tbsp. white or yellow miso

Sriracha

scallions, thinly sliced

I don’t think a great steak needs much other than salt and pepper, but this creamy fusion of butter and Sriracha sauce certainly doesn’t hurt. It starts with a base of caramelized miso, which deepens its savory-nutty flavor, and adds body to the finished dressing. It brings tang and a gentle pulse of heat from the vinegary Sriracha. It is assertive enough to push through the intensity of a well-seared steak like a late commuter at rush hour, yet would also be fantastic on any other protein like tofu, chicken, or even fish. Keep it warm until ready to use, and in case your miso brings any unwanted lumps, a quick pulse with an immersion blender will smooth them out and create the silkiest possible sauce. —Chris Morocco

Heat a dry large heavy skillet, preferably cast iron, over medium-high. Season steaks generously with salt, then coat with oil. When skillet is very hot, cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120° for medium-rare (internal temperature should climb to about 130° as steaks rest), 8–10 minutes. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.

Meanwhile, melt 1 Tbsp. butter in a small saucepan over medium heat. Add miso and cook, stirring and scraping bottom of pan constantly, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), about 4 minutes. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. Add Sriracha and remaining 4 Tbsp. butter; cook, whisking constantly, until butter is melted and sauce is smooth. Season with salt. If your miso is a bit lumpy, use an immersion blender to blend sauce directly in pan until smooth (or carefully blend in a regular blender).

Transfer steaks to a cutting board and slice against the grain. Arrange on a platter and spoon some butter sauce over; top with scallions. Serve remaining butter sauce alongside.

Before you panic about the habaneros—we've got a trick in this pork recipe that mellows out the spice. A lot.

Top 29 sear recipes from across the web

The most viewed sear recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy Pan-Seared Salmon Fillets Re...

Pan-Seared Duck Breast Recipe

Seared Snapper With Snow Peas, Basi...

Pressure-Cooker Octopus Recipe

How To Cook Filet Mignon Recipe By ...

Million Dollar Roast Beef Tenderloi...

Matt Moran's grilled Hervey Bay sca...

How to Cook Tri Tip in the Oven

Skirt Steak With Scallion Thecha

Garlicky Buttery Scallops

Seared tuna steak

Coffee-Rubbed Steak

Steak au Poivre

Strip Steak With Umami Butter Sauce

Maple-Habanero Glazed Pork

Seared Maitake Mushrooms

Radicchio and Beets Salad

Pork Tenderloin With Agrodolce Cher...

Seared Duck Breasts with Red-Wine S...

Filet Mignon with Green Peppercorn ...

Use That Can of Rotel In Your Pantr...

Curried Steak With Sweet-and-Sour C...

Seared Mushrooms With Garlic and Th...

Spicy Charred Octopus

Steak Short Ribs with Crispy Garlic...

Seared Scallop Piccata

Steak Salad Wraps

The Basically Burger

Yemeni Spice Rub (Hawayil)

Top 29 sear recipes from across the web

The most viewed sear recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Pan-Seared Salmon Fillets Re...

Pan-Seared Duck Breast Recipe

Seared Snapper With Snow Peas, Basi...

Pressure-Cooker Octopus Recipe

How To Cook Filet Mignon Recipe By ...

Million Dollar Roast Beef Tenderloi...

Matt Moran's grilled Hervey Bay sca...

How to Cook Tri Tip in the Oven

Skirt Steak With Scallion Thecha

Garlicky Buttery Scallops

Seared tuna steak

Coffee-Rubbed Steak

Steak au Poivre

Strip Steak With Umami Butter Sauce

Maple-Habanero Glazed Pork

Seared Maitake Mushrooms

Radicchio and Beets Salad

Pork Tenderloin With Agrodolce Cher...

Seared Duck Breasts with Red-Wine S...

Filet Mignon with Green Peppercorn ...

Use That Can of Rotel In Your Pantr...

Curried Steak With Sweet-and-Sour C...

Seared Mushrooms With Garlic and Th...

Spicy Charred Octopus

Steak Short Ribs with Crispy Garlic...

Seared Scallop Piccata

Steak Salad Wraps

The Basically Burger

Yemeni Spice Rub (Hawayil)

The most viewed sear recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine