Pan-Roasted Meat, Fish or Chicken
Ingredients
A note about dairy: When olive and/or canola oil are used instead of butter, this recipe is dairy free.
- protein choice: thick pork or lamb chops, steaks or burgers; bone-in chicken; or thick fish fillets
- kosher salt and freshly ground Kowalski's Black Peppercorns, if desired
- Kowalski's Extra Virgin Olive Oil, canola oil, Kowalski's Butter or a combination
Directions
- Let protein stand at room temperature for ½-1 hr., depending on size (larger pieces can stand longer).
- Preheat oven to 450°. Season protein with salt and pepper to taste.
- In a cast iron or other heavy oven-safe skillet, add enough oil or butter to lightly coat the bottom of the pan; heat over high heat until shimmering but not smoking.
- Add protein; cook on one side until a moderately dark crust forms and protein releases easily from the pan.
- Turn and cook until all sides are seared in this manner.
- Move pan to preheated oven; cook until desired doneness is reached, as measured with a meat thermometer.
- Remove meat from pan; tent loosely with foil and let rest for at least 5 min. before serving (larger pieces can rest longer).
