When pan searing steak is the new barbecue

Pan searing is the next big thing in barbecue, and now a new restaurant is taking it to a whole new level.

It’s the pan sears of barbecue.

Pan Searing Grill, based in Dublin, opened in the town centre of Co Meath last week, bringing the concept to the Irish capital.

The new restaurant offers pan seares and other meats from around the world.

“It’s just a really exciting place to come and try the food.

I’ve got a lot of friends from all over the world, so it’s great to have people that live here and are excited about this,” said chef Andrew O’Sullivan.

The pan sear was first created in Ireland in 1878 by Thomas Moore, a butcher in Dublin.

Today it is widely used in the meat and poultry industry and is used by some of the world’s top chefs including Anthony Bourdain.

“I think it’s a really good thing to bring it back to Ireland, and it’s really exciting for the city,” said Mr O’Connell.

The restaurant has a menu of around 40 different dishes and it will be open every day from 5pm until late at night.

It is not the first time pan seardings have been used in Irish cooking.

In 2007, chef Patrick O’Brien brought the dish to the UK where it was described as the best barbecue he had ever tasted.

It was a hit, and has since been featured on TV shows including the BBC’s Top Chef and the US TV cooking show The Next Generation.