Pan-Seared Roast Perfection

Pan-searing a roast is a great way to build flavour and create an attractive, appetising appearance. By cooking the outer surface of the meat at a high temperature, you can achieve a rich, brown crust. This technique can be applied to all kinds of meat, poultry and seafood.

Choosing the right pan

Material

The most recommended materials for searing are stainless steel, carbon steel, and cast iron. Each material has unique advantages and considerations:

• Stainless steel is an excellent option for searing due to its quick and even heating properties, durability, and ease of maintenance. It is easy to clean and can be dishwasher-safe. Stainless steel pans can withstand high temperatures without warping and are non-reactive, making them suitable for cooking with acidic ingredients.
• Carbon steel pans are lightweight, heat up quickly, and distribute heat evenly. They are easier to handle than cast iron due to their lighter weight, but they still retain heat effectively. Carbon steel pans are also durable and can withstand high temperatures.
• Cast iron is known for its superior heat retention, making it ideal for searing and developing a beautiful crust on meats. However, cast iron requires more maintenance and can be heavier than other options. Cast iron pans need to be seasoned properly to prevent food from sticking or burning. They are also reactive and can impart a metallic taste when used with acidic ingredients.

Heat Retention and Conductivity

An ideal searing pan should have excellent heat retention to maintain the high temperatures required for searing. Carbon steel and cast iron are well-known for their ability to sustain extreme temperatures. Stainless steel is also a good choice, especially when considering its quick heating and even heat distribution capabilities.

Durability and Longevity

Durability is crucial when choosing a searing pan. You want a pan that can withstand high-temperature cooking methods and repeated use without warping or losing its effectiveness. Stainless steel stands out as one of the most durable options, followed by carbon steel and cast iron, which also offer longevity but require more maintenance.

Ease of Cleaning and Maintenance

Consider the cleaning and maintenance requirements of the pan. Stainless steel and carbon steel pans are generally easier to clean and maintain than cast iron. Stainless steel can often be cleaned with warm water and soap, and some varieties are dishwasher-safe. Cast iron and carbon steel require hand washing and regular seasoning to maintain their non-stick properties.

Size and Shape

Choose a pan that is large enough to accommodate the size of your roast. Ensure there is enough space for the meat to fit comfortably without crowding the pan, as this can affect the cooking process and the quality of the sear.

In summary, when choosing the right pan for searing a roast, consider the material, heat retention, durability, ease of cleaning, and size. By selecting a pan that meets these criteria, you'll be well on your way to achieving a beautifully seared roast.

Removing moisture

Blot the Roast:

Use paper towels or a kitchen towel to blot and absorb any excess moisture from the surface of the roast. This step is crucial as liquid impedes browning and leads to more steaming, preventing the formation of the desired golden crust.

Let it Breathe:

Before searing, remove the roast from the refrigerator and let it sit at room temperature for about 30 minutes. This step helps in two ways: it takes the chill off the meat, ensuring more even cooking, and it gives you time to prepare other ingredients or side dishes.

Choose the Right Pan:

Select a cooking vessel that provides a bit of sticking power. Stainless steel skillets, roasting pans, cast iron, or enameled cast iron Dutch ovens are excellent choices. Avoid non-stick skillets, as they won't give you the same deep golden sear. Ensure the pan is large enough to allow adequate space for the meat to breathe and not steam.

Preheat the Pan:

A hot pan is essential for achieving a good sear. Preheat your chosen pan over medium-high heat for 5-10 minutes before adding any oil or meat. A hot pan will help develop the rich brown crust you're aiming for.

Use the Right Oil:

Once your pan is hot, add 1-2 tablespoons of oil with a high smoke point, such as avocado oil, beef tallow, or light olive oil. Swirl the oil to evenly coat the bottom of the pan. Avoid extra virgin olive oil, as it has a lower smoke point. The oil helps the roast brown evenly and develop that mouth-watering crust.

By following these steps, you'll effectively remove excess moisture and set yourself up for a perfectly seared roast with a beautiful crust and maximum flavor.

Adding oil

When pan-searing a roast, adding oil to the pan is an important step. Oil helps the roast to brown evenly and achieve the desired rich brown crust. The amount of oil to be added depends on the type of meat being cooked. For leaner cuts of meat, such as pork tenderloin, chops, chicken, or lean beef, it is recommended to add about two tablespoons of oil to the pan. This helps to ensure that the meat doesn't stick or tear when turned. For fattier cuts of meat, less oil may be needed, as the fat will render and provide lubrication.

The type of oil used is also important. Oils with a high smoke point, such as avocado oil, beef tallow, or light olive oil, are recommended. Extra virgin olive oil, on the other hand, has a lower smoke point and should be avoided if possible. Refined oils, while having a high smoke point, may not be the best choice due to their refined nature.

When adding oil to the pan, it is important to swirl it around the bottom of the pan so that it is evenly coated. This ensures that the meat will brown evenly and helps to create a consistent crust. Once the oil is added, it should be heated until it ripples before adding the meat to the pan. This ensures that the oil is hot enough to create the desired sear.

It is also important to keep an eye on the oil level while searing the meat. If the oil level gets too low, the meat may stick to the pan or not brown evenly. In this case, simply add a little more oil to the pan and swirl it around to coat the bottom evenly.

By following these steps and adding the right amount and type of oil, you can achieve a perfectly browned and crusty sear on your roast.

Timing each side

Before placing your roast in the pan, it's essential to prepare the meat properly. Remove it from the refrigerator and let it sit at room temperature for about 30 minutes. This step helps the meat relax and allows its natural moisture to reabsorb, preventing it from steaming in the pan. Blot the roast with a paper towel to remove any excess moisture, as liquid is the enemy of browning.

Now, let's talk about the cooking process and timing for each side. First, preheat your pan to a medium-high heat setting for 8-10 minutes. You want the pan to be hot—this is crucial for achieving a proper sear. Once your pan is hot, add 1-2 tablespoons of oil with a high smoke point, such as avocado oil, beef tallow, or light olive oil. Swirl the oil around the pan to ensure it is evenly coated.

Next, place your roast in the pan. For the first side, let it cook undisturbed for about 3 minutes. This timing allows the meat to develop a rich, brown crust. Resist the urge to keep checking on it, as this can interfere with the browning process and cause tearing. After the first side is done, flip the roast and cook the second side for another 3 minutes.

Once both sides are nicely seared, it's time to sear the edges. Use tongs to hold the roast upright on its side and sear for a couple of minutes per side. Be careful during this step, as the hot grease can splatter. Continue until all sides are evenly browned.

In summary, the timing for each side of your roast is as follows:

• First side: 3 minutes
• Second side: 3 minutes
• Edges: a couple of minutes per side

Remember, these timings are just guidelines, and the exact duration may vary depending on your stove, pan, and the size of your roast. Always keep an eye on your meat and adjust the timing as needed to ensure a perfect sear.

Finishing the cooking process

Once you have seared your roast, you can finish cooking it in the oven, in a slow cooker, or on the stove, depending on the recipe you are using.

If you are cooking a large roast, it is best to finish cooking it in the oven. This is known as pan roasting. Pan roasting is ideal for larger steaks and small roasts, such as ribeye, porterhouse, Chateaubriand, and tenderloin. It is different from the pan-searing method because the pan is used to develop a sear on the stove, and then the meat is placed in the oven to finish cooking gently.

If you are cooking a thin-cut steak or a small roast, you can finish cooking it in the pan. This is known as pan searing. Pan searing is an excellent alternative to grilling steak. It creates a seared crust that seals in juices and cooks from the outside in. Pan searing should be done in a heavy-bottomed pan, such as cast iron, over medium to high heat.

When cooking a roast, it is important to let the meat rest for 10 to 20 minutes before carving. As the protein molecules in the meat cool, they will reabsorb any accumulated juices and redistribute them throughout the roast. This ensures that the meat is juicy and flavorful.

Additionally, don't forget to make use of the flavorful pan drippings left behind after searing. These drippings, known as fond, can be used to make a pan sauce by "deglazing" the pan with a small amount of liquid.

Frequently asked questions