Pan-Roasted Meat Perfection

Roasting meat in a pan is a great way to achieve a crispy exterior and a juicy interior. This technique, known as pan roasting, involves using two types of heat to cook the meat: direct heat from a stovetop and ambient heat from an oven. By first searing the meat in a hot pan on the stovetop, you can create a golden, delicious crust. Then, by transferring the pan to the oven, you can cook the interior of the meat to your desired level of doneness. This method is suitable for various types of meat, including steak, chicken, and pork, and it results in a perfectly cooked and juicy final product.

Choosing the right cut of meat

Flavour and Tenderness

The most tender cuts of beef come from parts of the animal that move the least, such as the rib roast and tenderloin. These cuts are perfect for special occasions and can be roasted to perfection with minimal effort. The rib section is known for its marbling and rich flavour, while the tenderloin is known for its tenderness and mild flavour. If you're looking for a cut with a balance of tenderness and flavour, consider the sirloin or striploin, which come from the lower back of the cow.

Health and Budget

If you're looking for a healthier option, choose a leaner cut of meat. The rump roast, for instance, is a leaner option that comes from the hindquarters of the cow. It's a good choice if you're watching your fat intake. For a budget-friendly option, consider the topside, which comes from the upper part of the hind leg. It is both lean and tender, making it a great value option.

Cooking Method

Different cuts of meat are better suited to different cooking methods. Tougher, lean cuts of meat are ideal for slow-roasting as they will still come out tender. The bottom round roast, for example, is perfect for roasting low and slow. It can also be used in a pot roast, but additional fat should be added to contrast its leanness. If you're looking for a cut that can be cooked with high-heat searing, consider the eye of round roast. This cut is very flavorful and can also be cooked as roast beef.

Size and Weight

The size and weight of the cut will determine the cooking time and temperature. A larger cut will take longer to cook and may require a lower temperature to ensure even cooking. For example, a 4-pound roast will take around 2 hours to reach a medium level of doneness at 325°F. A smaller cut, such as a 1.5-pound roast, will cook much quicker and may only need 30 minutes for medium-rare at 325°F.

In summary, when choosing the right cut of meat for pan-roasting, consider the flavour, tenderness, health, and budget. Different cuts may also require different cooking methods and times, so be sure to plan accordingly. With the right cut of meat and some simple herbs, you'll be on your way to a delicious and tender roast.

Preparing the meat for roasting

Before roasting, you should choose a suitable cut of meat. While there is no single cut of beef necessary to make roast beef, some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. Tougher, lean cuts of meat are ideal because they will still come out tender. However, if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.

When purchasing, look for meat that has good colour and appears moist but not wet. Plan on 3 to 4 ounces per serving for boneless roasts and 6 to 8 ounces per serving for bone-in roasts.

Next, you should season the meat. This is where you can get creative. You can keep it simple with just garlic, thyme, rosemary, salt, and pepper, or you can experiment with other herbs like sage, parsley, or oregano, or spices like cumin or coriander seeds. A good rule of thumb is to use one teaspoon of salt per pound of meat.

Now, you can begin to cook the meat. Preheat your oven to 325°F, or the temperature dictated by your beef cut. You will also need to preheat a heavy pan (ideally cast iron) over medium-high to high heat. Once the pan is hot, add a tablespoon or two of canola oil or another neutral oil with a high smoke point to coat the bottom.

Place the meat in the pan, making sure there is plenty of space around it. You don't want to crowd the meat and risk steaming instead of searing. Sear one side, or all sides, of the meat, depending on your preference.

Finally, place the meat in the oven to finish cooking. Use an instant-read thermometer to check the internal temperature of the meat and remove it from the oven about five degrees cooler than your target temperature. Cover and let the meat rest – the temperature will continue to rise slightly as it rests.

The importance of a roasting pan

Roasting pans are essential for cooking large roasts of meat and poultry, such as the traditional Thanksgiving turkey or Christmas glazed ham. They are usually made from stainless steel, carbon steel, or cast iron—materials that conduct heat very well.

A roasting pan typically consists of two parts: a rack and a large, deep steel baking dish with raised sides. The rack keeps the food elevated so that it doesn't touch the bottom of the pan, allowing air to circulate and helping the roast to cook evenly. The slots in the rack allow juices from the meat to drip into the bottom tray, which collects the drippings.

The benefits of using a roasting pan are numerous. Firstly, they can withstand direct heat at very high temperatures, typically over 350°F. Secondly, their depth helps to better distribute heat compared to other cookware. Additionally, the non-stick rack and drip tray make it convenient to deal with meat juices and liquids, and the pan drippings can be used to make gravy. Roasting pans also allow you to cook two things at once, such as meat and vegetables, which is ideal for big dinners or family reunions.

When choosing a roasting pan, consider the size and shape. The most common model is rectangular and 16 inches, but you can also find oval roasting pans that offer a little more room. Covered oval roasters are great for larger meats and can also be used as serving dishes and for easy storage in the fridge.

How to achieve a crispy exterior

The key to achieving a crispy exterior when roasting meat in a pan is to use the pan-roasting technique, which involves a combination of stovetop and oven cooking methods. Here are the steps to follow:

Step 1: Stovetop Sear

Start by placing your meat in a hot pan, preferably a cast-iron skillet, over direct heat on your stovetop. This initial sear is crucial for getting a super-crispy texture and browning the exterior of the meat. Make sure to sear all sides of the meat evenly to ensure a consistent crispy exterior. For bone-in chicken thighs, it's important to cook them thoroughly on the skin side first to render out the fat and ensure maximum crispiness.

Step 2: Oven Finish

After achieving a nice sear on the stovetop, transfer the pan into a preheated oven to finish cooking. By using two types of heat, you'll get superior results with a crispy exterior and a juicy, perfectly cooked interior. The oven's even heat will help bring your meat to the desired doneness without drying it out. This combination of stovetop sear and oven finish is the secret to achieving a crispy exterior while maintaining the juiciness of the meat.

Step 3: Rest and Slice

Once your meat has reached the desired internal temperature, remove it from the oven and let it rest on a carving board before slicing and serving. This resting period allows the juices to redistribute, ensuring your meat stays moist and juicy. For larger cuts of meat, such as roast beef, it's recommended to let the meat rest for at least 15 to 30 minutes before carving and serving.

Tips for a Crispier Exterior

• Use a cast-iron skillet for even heat distribution during the stovetop sear.
• Ensure your pan is hot before adding the meat to get a good sear.
• Consider using the reverse-sear method, especially for small whole roasts, thick racks, ribs, chops, and steaks. This involves roasting the meat gently in a low oven first and then finishing with a stovetop sear.
• Avoid using the broiler instead of the stovetop sear, as it won't develop a crust quickly enough, and the interior of the meat may overcook.

Resting the meat

During cooking, the protein fibres in the meat uncoil and then coagulate, becoming firm and expelling moisture. While resting, the fibres relax and are able to reabsorb some of the moisture that was lost. This is why it is so important to let the meat rest, to ensure it is juicy and tender. The juices are also able to redistribute, so that they do not drain out when the meat is carved.

The amount of resting time will vary depending on the size of the meat and the cooking technique. A good rule of thumb is to let the meat rest for half the time it cooked for. For example, if a steak took 20 minutes to cook, it should rest for 10 minutes. A thick cut of meat, such as a pork chop or lamb shoulder, should rest for 10-15 minutes, while a large cut of meat, such as a roast chicken or lamb roast, will need 15-30 minutes.

Frequently asked questions