Searing: Pan Or Oven First?

There are two main schools of thought when it comes to cooking steak: searing the steak first and then finishing it in the oven, or baking the steak first and then finishing with a sear. The first method is the traditional approach, where you sear the steak in a hot pan to create a crust and seal in the flavour, before transferring the pan to a hot oven to finish cooking. The second method is known as the reverse sear and involves cooking the steak at a low temperature in the oven first and then finishing with a quick sear in a hot pan. Both methods have their pros and cons, and ultimately the best approach may depend on personal preference and the thickness of the steak.

Pan-searing creates a flavourful crust

Pan-searing is a cooking technique that involves applying high heat to the surface of a food item, typically meat or vegetables, to create a browned, caramelised exterior. This process results in the formation of a delicious, flavourful crust that enhances the overall taste and texture of the dish.

The Maillard reaction, which occurs during pan-searing, is responsible for the distinctive flavour and aroma of the crust. This chemical reaction between amino acids and sugars in the food's surface creates complex flavours that are highly desirable in various culinary traditions.

To achieve a perfect pan-sear, it is crucial to use a suitable pan, such as a cast-iron pan or a stainless steel skillet. The pan should be preheated on high heat, and it is important to ensure that the food item is not overcrowded, as this can prevent proper browning. Additionally, using a high-heat oil can help prevent excess smoking during the process.

When pan-searing meat, it is essential to pat the surface dry before placing it in the pan. This step ensures that the meat develops a rich flavour and achieves the desired browning effect. Seasoning the meat with salt and pepper before cooking can further enhance its flavour.

The goal of pan-searing is to create a crispy, browned exterior while maintaining the moisture and juiciness of the food item. By following the proper techniques, a chef can create a mouthwatering dish with a flavourful crust that elevates the dining experience.

Pan-searing seals in juices

Pan-searing is a technique used to cook steak and other cuts of meat. It involves cooking the meat at a high temperature over dry heat, creating a browned, flavourful crust. While it is commonly believed that pan-searing "seals in" the meat's juices, this is not entirely accurate.

The act of searing meat does not create a waterproof barrier that prevents juices from escaping. In fact, moisture loss occurs during the searing process as the high heat causes the muscle fibres in the meat to contract and release their juices. This moisture loss is evident in the sizzling sound and steam produced during cooking.

However, pan-searing can still contribute to the overall juiciness of the meat. By cooking the meat quickly over high heat, the pan-searing method minimises the time the meat is exposed to heat, reducing the amount of juice loss compared to other cooking methods. Additionally, allowing the meat to rest after cooking gives the muscle cells time to reabsorb some of the released juices, further enhancing the juiciness.

The primary benefit of pan-searing lies in its ability to create a flavourful crust through the Maillard reaction, a chemical change that occurs when the meat is exposed to high heat, resulting in a roasted aroma and flavour. This reaction also produces caramelised brown bits in the pan, called sucs or fond, which can be used to create delicious pan sauces and braising liquids.

To achieve a perfect pan-seared steak, follow these steps:

• Allow your steaks to reach room temperature by setting them on the counter for 20-30 minutes.
• Preheat your oven to 400°F.
• Pat the steaks dry with a paper towel and season generously with salt, pepper, or your preferred steak seasoning.
• Place an oven-safe, large, heavy-bottomed pan over medium-high heat for a few minutes.
• Sear the steaks on one side without moving them for 1-2 minutes, or until sufficiently browned.
• Flip the steaks to another hot part of the pan and sear for an additional 1-2 minutes until well-browned.
• Transfer the oven-safe pan to the preheated oven and cook for 5-12 minutes, depending on your desired doneness.
• Use a digital meat thermometer to check the internal temperature of the steaks. Remove them from the oven when they are 5 degrees below your desired temperature, as they will continue to cook while resting.
• Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat and ensures a juicy, flavourful result.

Reverse searing saves time

The reverse searing method is also a great time-saver because it gives you more control over the doneness of your steak. You can achieve a perfect edge-to-edge medium-rare steak without any grey or overcooked parts. This is because the low heat of the oven gently cooks the meat, and the high heat of the pan at the end gives it a quick brown crust.

Additionally, the oven step dries out the steak's surface, making it easier to get a good sear later on. This means you don't have to spend as much time searing the steak in the pan, which saves time and reduces the risk of overcooking.

The reverse searing method is also more time-efficient than the sous vide method, which takes longer and is more difficult to sear without drying out the steak. With reverse searing, you get a golden, flavorful crust after the initial oven cooking, and the process is quicker and more affordable.

Overall, the reverse searing method saves time by eliminating the need for a separate resting period, giving you more control over doneness, drying out the steak's surface for a better sear, and being quicker and easier than other methods like sous vide.

Reverse searing allows for precise control over doneness

Reverse searing allows for precise control over the doneness of your steak. By cooking the steak slowly at a low temperature, you can achieve the exact level of doneness you desire, whether that's rare, medium-rare, or well-done. The reverse sear method ensures that your steak cooks evenly, resulting in a juicy, tender, and flavourful outcome.

The reverse sear method involves two steps: baking in the oven and then searing in a hot pan. First, the steak is cooked in a low-temperature environment (around until it reaches your desired internal temperature. This step ensures that the steak cooks evenly and allows you to control the doneness. The steak is then quickly pan-seared in oil over high heat to create a flavorful crust.

The benefits of reverse searing are not just limited to precise temperature control. The slow cooking process gradually breaks down the steak's connective tissues, resulting in a buttery texture and unparalleled tenderness. Additionally, this method seals in the steak's natural juices, enhancing its flavour.

Reverse searing also ensures edge-to-edge consistency in your steak. By starting with low and slow cooking, the steak gradually rises in temperature, ensuring that every inch of meat reaches the desired doneness. This eliminates the issue of overcooked edges and undercooked centres, guaranteeing an evenly cooked steak from end to end.

The reverse sear method is versatile and can be applied to a wide range of meats beyond beef steaks, including thick-cut pork chops, lamb chops, and chicken breast. It's a technique that allows you to explore new culinary possibilities and impress your guests with perfectly cooked mains, regardless of the protein.

Searing first is more convenient

Searing your steak first is a more convenient method for cooking your steak. This is because it requires less time and equipment.

Firstly, searing your steak on the stove and then finishing it in the oven is a much quicker process than the reverse method. This is because the searing process is shorter than the reverse method's initial baking process. The reverse method involves baking your steak in the oven at a low temperature for around 40 minutes, whereas the searing process takes only 1-2 minutes on each side.

Secondly, searing your steak first requires less equipment. The reverse method requires the use of an oven-safe pan, whereas the traditional method can be done with any pan. This is because the pan used in the traditional method does not need to be transferred to the oven.

Thirdly, the traditional method is more convenient because it is more adaptable to different steak sizes. The reverse method is only suitable for thick steaks of at least 1.5 inches, whereas the traditional method can be used for thinner steaks. Thick steaks of 1.5 inches or more can be cooked using either method.

Finally, the traditional method is more convenient because it is a simpler process. The reverse method involves the additional step of drying out the surface of the steak before searing it, which is not necessary in the traditional method.

In conclusion, searing your steak first is a more convenient method for cooking your steak because it is quicker, requires less equipment, is more adaptable, and is a simpler process.

Frequently asked questions