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Pat dry, season, and sear in a hot cast-iron pan, flipping and basting every 3-5 minutes for about 15 minutes; rest before slicing thin.
Pre-cut stir-fry beef seared hot and fast — a weeknight dinner ready in just minutes.
A slow-braised chuck roast with vegetables and red wine for fall-apart tender results.
Pasture-raised pre-formed burger patties cook straight from the freezer in a hot cast-iron pan — flip until a deep crust forms.
Skip the thaw. Frozen patties go from freezer to grill or pan and hit 160°F in about 15 to 20 minutes.
Sear a frozen steak in a hot pan, then finish it in a 275°F oven. No thawing, more even doneness.
Quick-thaw a sealed steak in cold water: about 15 to 30 minutes for a thin steak, up to an hour for a 1-pound pack. Cook it right away.
Sear ground beef in a hot pan, breaking it apart as it cooks — ready in about 5 minutes for patties, meatballs or any favorite dish.
A simple, beefy chuck eye steak — marinated in oil, salt, pepper, and garlic, then seared in a pan for a quick midweek meal.
A simple pan-seared Top Sirloin: oil and season, sear, baste, and rest for a juicy steak.
A tender, juicy filet mignon seasoned with garlic and herbs and basted with butter — perfect for a special dinner.
A decadent bone-in ribeye, rich in marbling and flavor, seared in a cast-iron skillet with garlic for a special-occasion steak.
