Pan-Seared Saganaki
Saganaki is a simple preparation of firm cheese seared in a hot pan until a dark, crisp crust forms, then finished with a squeeze of lemon juice to cut through the richness. Use a high-smoke-point cheese like Gravyera or Kefalograviera, which holds its shape under direct heat rather than melting away into the pan.
- Difficulty
- Easy
- Total time
- 10 min
- Hands-on
- 10 min
- Serves
- 2
Ingredients
- 6 oz Kefalograviera or Gravyera cheese, cut into a 1/2-inch thick slab
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1/2 fresh lemon
Step by step
Prepare the cheese
Pat the cheese slab completely dry with paper towels. If it is damp, the crust will steam rather than sear.
Dredge
Press the cheese into the flour, coating all sides. Shake off every bit of excess; you only want a translucent veil of flour, not a thick coating.
Heat the pan
Place the skillet over medium-high heat. Add the olive oil and wait until it shimmers and just begins to smoke.
Sear
Lay the cheese in the pan. Let it sit undisturbed for 90 seconds. Once the bottom is deep brown, flip it once. Cook for another 60 to 90 seconds.
Finish
Remove the cheese to a plate immediately. Squeeze fresh lemon juice over the top while it is still sizzling. Serve while the center is pliable.
Questions people ask
Can I use Greek yogurt or honey on top?
While some variations include a drizzle of honey, the classic preparation relies on the acidity of the lemon to balance the salt of the cheese.
Why did my cheese melt into a puddle?
The heat was too low, or the cheese selection was too soft. High-heat searing requires a hard cheese with a low moisture content.
Tips
- If the cheese feels like it is sticking, do not force the spatula. Wait another 15 seconds; the crust will naturally release from the pan once it is firm.
- Serve immediately. As it cools, the cheese loses its internal heat and becomes rubbery.
- Use a cast iron skillet for the most consistent, even browning across the surface of the cheese.