473 searing recipes

Roast loin of venison served over sun-dried cherry sauce and topped with crisp parsnip chips. A restaurant-style wild game main course with a marinated, seared, and oven-roasted loin sliced into medallions.

Broiled filet mignon brushed with butter and oil, cooked fast under high heat for a seared crust and a rosy, tender middle. A simple steakhouse classic you can nail at home in 10 minutes.

Chicken scaloppine with oregano is a fast Italian classic: thin pounded chicken breasts dredged in flour, pan-seared golden in butter and oil, and finished with oregano and a quick white wine pan sauce.

Pan-seared caribou steaks draped in a smoky Scotch whisky sauce spiked with tart cranberries, orange juice, and currant jelly for a wild game dinner that tastes like the Canadian wilderness.

Pan-seared chicken breasts in a silky blackberry vinegar and cream sauce with shallots, crème de cassis, and fresh blackberries. French-inspired, elegant, and on the table in about an hour.

Minted tomato saute with cherry tomatoes quickly seared in olive oil and tossed with fresh mint. A 10-minute, three-ingredient low-calorie side dish that bursts with bright summer flavor.

Butter-seared shrimp served over a pool of emulsified green onion and basil butter sauce made with champagne vinegar and chicken stock. A refined, restaurant-quality plate ready in 30 minutes.

Seared lamb shoulder chops smothered in a glossy pineapple-brown sugar sauce with tender carrots and green bell pepper. A sweet and sour twist on lamb that's ready in 35 minutes.

Seared veal chops finished with a white wine and balsamic vinegar glaze that reduces to a glossy, sweet-tart drizzle. Just 5 ingredients and 20 minutes for a restaurant-worthy plate.

Pepper-crusted top round steak seared in a hot skillet and finished with a red wine, cognac, and cream pan sauce. Bistro-style steak dinner on the table in 30 minutes.

Pounded chicken thighs sear golden in butter and olive oil, then get draped in a white wine cream sauce with thyme, parsley, and capers. Bistro-style elegance in under 40 minutes.

Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Hands-off oven roast beef seared at high heat for one hour, then slow-cooked in the residual heat of a turned-off oven for five hours. Just one ingredient, zero fuss.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.