Little Griddle Blog — Sauteeing RSS

The rib eye is one of the most delicious cuts of steak, and its high fat content makes it ideal for searing in a hot skillet, where it bastes in its own juices and soaks in flavor from anything that you add to the pan.   Adding butter, shallots and rosemary makes a good steak amazing, and this is one of the best things that we have ever cooked, period.  Fat means flare-ups - so keep your ribeye off of the grates and in an ANYWARE™ 12" skillet, where it will retain its juices and develop a terrific crust!   To Make Pan-Seared Bone-In Ribeye Steaks with Shallot Rosemary Butter You Will Need:  - Two bone-in rib eye (or t-bone, or porterhouse) steaks,...

The chicken breast: weeknight staple, go-to protein, and a lot of the time, kind of boring.  Maybe a little dry.  Definitely nothing out of the ordinary. What if there was a way to make a piece of chicken exceptionally delicious, and still have it on the table in a half hour on a busy Tuesday night?  There is, and it comes down to two words: Pan Sauce.   At a basic level, a well-made great pan sauce adds great flavor, moisture and smoothness to a dish.  In this easy and extremely delicious recipe, the pan sauce reaches it's full potential.  Searing the chicken breasts in our 12" ANYWARE™ skillet seals in moisture, panko crumbs provide excellent crunch, and crispy roasted potatoes balance out the meal...