Pan-Seared Roast Perfection

Pan-searing a roast is a great way to build flavour and achieve a beautifully browned crust on your meat. By cooking the outer surface of the meat at a high temperature, you'll get that golden, caramelized exterior and juicy, moist interior. This technique is perfect for large cuts of meat, like chuck roast or prime rib, and will ensure your roast is full of flavour. So, how do you do it? First, take your roast out of the fridge and let it come to room temperature. Choose a pan with sticking power, like a stainless steel skillet or cast iron. Get your pan nice and hot, blot any moisture from the meat, and then add oil to the pan. Place your roast in the pan and let it cook undisturbed until that rich, brown crust forms. It's as simple as that!

Choosing the right pan

Material

Different materials have different heat retention and conductivity properties, which will impact your searing results. Here are some common materials used for searing pans:

• Cast iron: Cast iron pans are praised for their heat retention, durability, and versatility. They can be used on the stovetop and in the oven, making them a favourite among professional and amateur chefs. Cast iron pans also offer excellent heat distribution and are reasonably priced. With continued use, cast iron pans develop a non-stick coating, known as "seasoning," which improves their performance over time.
• Carbon steel: Carbon steel pans are lightweight yet capable of retaining heat effectively. They heat up quickly, distribute heat evenly, and are easier to handle than cast iron pans. Carbon steel pans are also safe to use in the oven, on the grill, and over an open flame, making them versatile for various cooking methods.
• Stainless steel: Stainless steel pans, particularly 5-ply stainless steel, heat quickly and evenly, eliminating hot spots. They are durable, easy to maintain, and dishwasher-safe. However, they may not retain heat as well as cast iron or carbon steel.

Size and Shape

Consider the size and shape of the pan in relation to the size of your roast. You want to ensure that the pan is large enough to accommodate the roast comfortably. Additionally, when searing, it is recommended to place the roast on one side of the pan, rather than directly in the centre, to maintain a "hot spot" for each flip.

Heat Retention and Conductivity

An ideal searing pan should have excellent heat retention to sustain extreme temperatures. Cast iron and carbon steel pans are well-known for their superior heat retention capabilities.

In terms of conductivity, or how evenly the pan heats up, stainless steel stands out due to its even heat distribution across the entire surface.

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, carbon steel, and cast iron all offer durability, but cast iron and carbon steel may require more maintenance.

Ease of Cleaning and Maintenance

Consider the cleaning and maintenance requirements of the pan. Stainless steel pans are typically easier to clean and can be washed with warm water and soap or in the dishwasher. Carbon steel and cast iron pans usually require hand washing and seasoning.

Removing the roast from the refrigerator

After removing your roast from the refrigerator, you can pat the surface dry with paper towels. This step is important because a dry surface will be much easier to brown. You can also season the meat with salt and pepper, or a premixed steak seasoning of your choice, at this point. The seasoning will stick to the moist surface of the meat and form a flavourful crust as it cooks.

If your meat has been brined or marinated, be careful not to add extra salt, as this could make the roast too salty. Also, be cautious if your marinade was sweet or sugary, as the added sugars can burn quickly in the hot pan. In this case, you can pat the surface of the meat dry with paper towels to remove any excess marinade before searing.

Now that your roast has been properly removed from the refrigerator and prepared for searing, you can move on to heating your pan and searing your roast!

Blotting the roast to remove moisture

Importance of Removing Moisture:

The presence of moisture on the surface of the meat can hinder the browning process and lead to more steaming. By blotting the roast, you ensure that the high-temperature searing process results in a rich, brown crust rather than steaming the meat.

Tools for Blotting:

Use a paper towel, kitchen towel, or kitchen paper to gently blot the surface of the roast. These absorbent materials will help soak up any excess moisture.

Timing of Blotting:

Remove the roast from the refrigerator and let it sit at room temperature for up to 30 minutes. During this time, the meat will lose some of its chill, and you can use this time to blot away any condensation or moisture that accumulates on the surface. Blotting at this stage helps ensure that the meat's surface is dry before you start the searing process.

Technique for Blotting:

Gently press the paper towel or kitchen towel against the surface of the meat to absorb any moisture. Turn the towel to a clean, dry area as it becomes saturated to ensure you're using a dry portion to continue blotting. Be thorough and cover all sides and surfaces of the roast to eliminate any residual moisture.

Additional Tips:

If you notice any excess oil or fat on the surface of the meat, use paper towels or kitchen towels to blot it away, similar to removing moisture. This step is especially important if you are working with fatty cuts of meat or if you want to reduce the overall fat content of your dish.

Adding oil to the pan

When pan-searing a roast, adding oil to the pan is an important step to ensure the meat develops a rich, golden-brown crust and enhances its flavour. Here are some detailed instructions and tips for adding oil to the pan when pan-searing a roast:

Type of Oil

The type of oil you choose is crucial. Avoid using olive oil or butter as they have a low smoke point and will burn quickly at high temperatures. Instead, opt for oils with a higher smoke point, such as vegetable oil, peanut oil, or coconut oil. If you're cooking beef, tallow (rendered beef fat) or lard, which can be purchased from a butcher shop, are also excellent choices.

Amount of Oil

Don't skimp on the amount of oil you use. For a good sear, you'll want to ensure that the entire surface of the meat comes into contact with the hot oil. Add enough oil to the pan to create a layer of up to 5 mm (about 1/5 inch) in depth. This will ensure consistent contact and even browning.

Heating the Oil

Before adding the meat, heat the oil in the pan over medium-high to high heat. You want the oil to be very hot, but be careful not to let it smoke. If using a cast iron skillet, heat the pan for at least 10 minutes to ensure it reaches the desired temperature. You'll know the oil is ready when it starts to ripple or lightly smoke.

Placing the Meat in the Oil

Once the oil is hot, it's time to add the meat. Carefully place the roast into the hot oil, ensuring that you avoid placing it directly in the centre of the pan. Instead, place it to one side of the pan. This way, you can create a "hot side" in the pan, allowing for better heat distribution during cooking.

Searing the Meat

After placing the meat in the pan, let it sear undisturbed for a few minutes. The hot oil will sputter and spit, so take caution. For roasts, the searing time will be longer than for cubed meat or steaks. The meat should form a golden-brown crust before you flip it over. Use tongs if needed to hold the roast and sear the ends to ensure even browning.

Cooking the roast

Now that your pan is hot and your meat is seasoned, it's time to cook!

First, coat all sides of the roast with coarse salt right before searing it. Be generous—you want to make sure every part of the meat is covered. If you're using table salt, be careful not to overdo it.

Next, place the roast in the hot pan. Sear the meat on one side until it becomes golden brown, and then flip it and repeat the process on the other side. Use a pair of tongs to turn the meat, and make sure that you sear each side for at least 2 minutes or until the fat begins to melt and the meat turns brown. Getting both sides evenly seared will create a beautiful crust that adds a burst of flavour.

If you're having trouble getting a nice brown crust, try adding a knob of butter to the skillet and basting the sides of the roast with a teaspoon. You should then see a golden brown crust start to develop. For extra flavour, add a sprig of fresh rosemary and 3-4 crushed garlic cloves to the pan.

Once you've achieved the perfect crust, finish cooking your roast in the oven. Preheat your oven to a relatively low temperature of around 140°C/285°F. Although this temperature might seem low, cooking your roast 'low and slow' helps to gradually increase the inside temperature of the meat, keeping it tender and juicy.

Place the roast in the oven and continue cooking until the internal temperature reaches your desired level of doneness. For a medium-rare roast, aim for an internal temperature of about 135°F. To check the temperature, insert a meat thermometer into the thickest part of the roast.

Once your roast is cooked to your liking, transfer it to a plate and let it rest for a few minutes before slicing and serving. To keep your meat as hot as possible, preheat your serving dishes in the oven before placing the roast on them.

Frequently asked questions