1,337 searing recipes

Creamy veal steaks with yogurt sears thinly sliced veal, layers it with sliced apples, and bakes under a tangy yogurt and evaporated milk sauce. A Scandinavian-style braise with sweet-savory balance.

Peppered London broil seared in a dry pan with a flour crust, served with lime-marinated red onions and a kick of Tabasco. A bold, no-oil steak dinner for two.

Slow cooker short ribs: beef short ribs seared, then braised low with carrots, onion, garlic, and tomato until fork-tender, finished with a thick pan gravy. Deep, rich comfort food.

Pan-seared salmon steaks topped with crispy ginger and green onion matchsticks, served over peppery arugula with a sherry-soy pan sauce. Date-night dinner for two in under 30 minutes.

Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.

Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.

Pan-seared strip steaks in a rich Burgundy wine and brandy reduction with shallots, Dijon mustard, and fresh herbs. A romantic French-inspired steak dinner for two, ready in 30 minutes.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Turkey saltimbocca with prosciutto, Muenster cheese, and fresh sage, pan-seared in butter. A quick Italian-inspired cutlet dish ready in under 5 minutes.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Seared scallop salad on a bed of lettuce with julienned red pepper, enoki mushrooms, and fresh cilantro, dressed in a sesame-ginger lemon vinaigrette.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

Chicken breasts dipped in mustard butter, pressed with ground pecans, and pan-seared until golden. Finished with a tangy sour cream and mustard pan sauce poured over the top.