Pan Seared Strauss Veal Chop

Pan Seared Strauss Veal Chop
Prep Time : 10 min
Rest Time : 8 min
Cook Time : 6-8 min
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Pan sear a veal chop like a pro!

  • One Strauss Free Raised Frenched Veal Chop (12-14oz)
  • One tablespoon of grapeseed oil
  • Sea Salt (we like La Baleine Fine Sea Salt) to taste
  • Fresh cracked black pepper to taste
  • One clove of garlic, peeled
  • Three Sprigs fresh thyme
  • Well-seasoned cast iron pan
  • Dry off chop with a paper towel, the meat will sear better when dry
  • Liberally season both sides with sea salt and fresh cracked pepper
  • Heat cast iron pan over medium-high heat
  • Add grapeseed oil, heat until the oil is shimmering in the pan (right below the smoking point)
  • Place veal chop in the pan, and firmly press into the cast iron, the idea is to make sure that as much of the surface area is in contact with the pan, cook 3-4 min
  • Add clove of garlic and thyme sprigs to the pan
  • Turn chop over and sear on the other side, 3-4 min, the chop should be golden brown and delicious on each side
  • Remove from pan, rest chop 8 min, pour pan juices, garlic, thyme over top
  • Plate as you see fit and eat.


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