Both! Sear them in a red-hot cast iron skillet, after generously seasoning with lots of salt and pepper and rubbing them with olive oil. Once seared, drain off any excess oil, and finish in a 375 degree oven. I would toss a couple of sprigs of rosemary and thyme on top. Take them to 125 degrees on an instant thermometer, then let rest for 5-10 minutes prior to serving.
Sam is a trusted home cook.
Salt them at least 45 mins before cooking-the seasoned juices will go back into the meat after 45 mins.
Also, you might want to wrap a plastic bag around the smoke detector with a rubber band when you sear them. Just don't leave the kitchen and don't forget to remove the bag.
Thanks guys they came out great!
June is a trusted source on General Cooking.
Both. I sear them on top the stove (doesn't have to be cast iron, just a pan that withstands high heat) and finish in the oven. Open your windows and if you have any exhaust fans, turn them on to avoid setting off your smoke detector. (voice of experience...)
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)