Meats By The 1/2 Lb Recipe

Prep

Pat the pork dry with paper towels. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, and press 1 tsp minced garlic into the surface.

Heat a heavy skillet over medium-high heat and add 1 tablespoon olive oil until shimmering.

Sear the pork 3–4 minutes per side (for a 1/2"–1" thick chop) until a golden crust forms and internal temperature reaches 145°F (63°C). For shoulder slices, cook 4–5 minutes per side until tender and browned.

Remove from pan and rest 3–5 minutes. Finish with a pat of butter and a squeeze of lemon if desired. Garnish with chopped parsley before serving.

Prep & Marinate

If needed, slice the steak against the grain into 1/4–1/2" strips. Pat dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Rub 1 tablespoon soy sauce over the meat and let rest 10–15 minutes at room temperature.

Heat a cast-iron or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Sear the beef 1–2 minutes per side for medium-rare (adjust time for thickness and desired doneness). Avoid overcrowding; cook in batches if necessary.

Let the steak rest 5 minutes, then slice thinly against the grain if not already sliced. Finish with a small pat of butter and sprinkle with parsley.

Prep

Trim excess fat and pound thicker pieces to even thickness if necessary. Pat the chicken dry and season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Rub with 1 tablespoon olive oil.

Heat a skillet over medium-high heat and add a little oil if the pan is dry. Place chicken in skillet and cook 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C).

Remove from heat and let rest 3–5 minutes. Squeeze lemon over the top and garnish with parsley before serving.

Prep

Pat lamb dry. Season both sides with 1/2 tsp kosher salt, 1/4 tsp black pepper and press 1/2 tsp chopped fresh rosemary into the meat. Rub with 1 tablespoon olive oil.

Heat a skillet or grill pan over medium-high heat until hot. Sear lamb chops or medallions 3–4 minutes per side for medium-rare to medium (internal 130–140°F / 54–60°C). Thinner pieces will cook faster.

Rest the lamb 3–5 minutes. Top with a small pat of butter and a squeeze of lemon if desired, then sprinkle with parsley and serve.

For any meat, use butter to baste near the end of cooking for added flavor: add butter to the hot pan and spoon melted butter over the meat for 30–60 seconds.

Serve each 1/2 lb portion hot with lemon wedges and a light sprinkle of fresh parsley. Pair with your choice of sides (potatoes, greens, rice) and appropriate sauces (pan sauce, chimichurri, tzatziki, or gravy).

Timing note: cook each portion separately or in small batches to maintain high heat and proper sear; resting time of 3–5 minutes is recommended for all meats to redistribute juices.