Pan-Roasting: The Perfect Temperature Guide

Dry roasting in a pan is a great way to cook thicker cuts of meat, yielding a finished product with a nice crust on the outside, and a moist, juicy interior. To get the best results, it's important to follow some key steps and avoid common mistakes.

Firstly, let the meat come to room temperature before placing it in the pan. This helps the muscle fibres in the meat relax and reabsorb water, preventing it from drying out and ensuring a good sear.

Next, preheat your pan over medium-high to high heat. Cast iron pans are ideal as they retain heat well. Once the pan is hot, add a tablespoon or two of a neutral oil with a high smoke point, like canola oil, to coat the bottom.

Now, season your meat with salt and pepper, and place it in the pan, ensuring there's plenty of space around it. You don't want to crowd the meat and risk steaming instead of searing. Sear all sides of the meat on the stovetop until you're happy with the crust, then transfer the pan to a preheated oven to finish cooking.

The ideal oven temperature for dry roasting in a pan is around 350°F. This allows the meat to cook through without burning the exterior. 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 the meat and let it rest for the juices to redistribute.

By following these steps and avoiding common pitfalls, you'll be well on your way to a perfectly dry-roasted meal!

Choosing the right cut of meat

To dry roast in a pan, preheat your oven to 350 degrees Fahrenheit. Preheat the pan over medium-high to high heat. Once the pan is hot, add a tablespoon or two of a neutral oil with a high smoke point, like canola oil, to coat the bottom.

When choosing the right cut of meat, there are several factors to consider, including the type of meat, the amount of fat, the cut, and the intended cooking method.

Type of Meat

The most common types of meat used for roasting are beef, pork, lamb, and chicken. Each type of meat has different characteristics and requires different handling and cooking techniques.

Amount of Fat

The amount of fat in the meat is an important consideration. Fat affects the flavour, juiciness, and tenderness of the meat. Look for meat with some fat and visible marbling, which is the fat that runs through the meat like thin veins. Avoid fatty steaks, and instead, opt for nice, thin lines of marbling.

Cut of Meat

Different cuts of meat will have different qualities and are suited to different cooking methods. Here are some popular cuts of meat and their characteristics:

• T-bone steaks are cut from the short loin of a cow, closer to the stomach than the rear. They contain two types of meat: a tenderloin and a strip steak, offering different flavours and textures in one cut. T-bone steaks are usually tender, but they are also more expensive and difficult to cook due to the different needs of the two types of meat.
• Porterhouse steaks are similar to T-bones but are larger and a little less tender as they are cut closer to the legs, which have more muscle. They also tend to be thicker, making them perfect for the grill.
• Ribeye steaks are cut from the prime rib area and are known for their excellent marbling, flavour, and texture. They are usually between 3/4 and 1 1/2 inches thick, but for grilling, choose a cut closer to 1 1/2 inches for the best results.
• Filet mignon is a cut from the smaller end of the tenderloin, which sits closest to the ribs. It is extremely tender but is also the most expensive cut of steak. It is best cooked in a pan, searing each side for about four minutes in butter, and then finishing in the oven.
• Top sirloin steak comes from the rear of the animal, underneath the tenderloin. It is not as tender as other cuts due to its muscular origin, but it has a rich flavour. It is a more affordable option and is best cooked rare to medium-rare.
• Strip steak comes from the short loin, an area that is not very muscular, so the cut remains tender. It is usually boneless and rectangular and is known for its marbling and deep, rich flavour. It is less tender than a ribeye but is still a favourite for steak lovers.

Cooking Method

The cooking method you plan to use will also influence your choice of meat cut. Thicker cuts are generally better for grilling as they allow more time to cook without overdoing it. For any cooking method, choose a cut that is at least 1-inch thick.

Tips for Choosing and Preparing Meat for Roasting

When choosing your roast, 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.

For roasting, choose a tender cut of meat that will benefit from slow and dry cooking. Some recommended cuts for roasting include:

• Boneless tri-tip roast (bottom sirloin)
• Rib roast (chine bone removed)

Before roasting, prepare the meat by seasoning it with salt and pepper or rubbing it with olive oil and herbs or spices. Place the meat, fat side up, on a rack in a shallow roasting pan. Insert an oven-safe thermometer into the thickest part of the roast.

Roast the meat uncovered to ensure a crispy exterior. The roasting temperature will depend on the cut of meat, but for most beef roasts, 325°F is a good starting point.

Let the roast rest for 15 minutes before carving to allow the juices to redistribute and prevent them from draining out, ensuring juicy and tender meat.

Letting the meat come to room temperature

Allowing meat to reach room temperature before cooking is a crucial step in the cooking process. While it may be tempting to throw your steak straight into a hot pan, letting it temper first will result in a more evenly cooked, juicy, and tender piece of meat.

Meat preservation temperature in a refrigerator is very cold compared to the temperature needed to promote the chemical reactions that will enhance its flavour, aroma, and texture. By letting your meat sit at room temperature for about an hour before cooking, you can avoid the common issue of a burnt exterior and cold interior. This is because the centre of the meat will not be as cold when it hits the pan, giving it time to cook through without overcooking the outside.

Additionally, the high-temperature difference between the inside and outside of a steak can cause it to shrink and dry out. This is due to the meat beginning the dehydration process, resulting in a loss of juices and a less juicy steak. Allowing your meat to temper before cooking will prevent this from happening.

Another benefit of letting your meat come to room temperature is that it will lose any funny odours or flavours it may have absorbed from other foods in the refrigerator, such as fish or cheese.

Finally, tempering your meat can also improve the digestion process. When meat is cooked straight from the fridge, it often cooks unevenly, which can affect its softness and texture. This can lead to bloating and an upset stomach.

So, the next time you're preparing a steak, be sure to let it sit out for a bit before throwing it in the pan! Your taste buds will thank you.

Using the right pan

The right pan for dry roasting is essential to achieving the perfect sear and juicy meat. Here are some tips and recommendations for choosing the best pan for dry roasting:

Material

The material of the pan is an important factor to consider. Cast iron pans are ideal for dry roasting as they retain heat effectively. They can also be used in the oven and on the stovetop. Stainless steel pans are another good option, offering durability and even heat distribution. Nonstick-coated steel pans are easy to clean but may not brown food as effectively as uncoated pans.

Size and Shape

Choose a pan that is large enough to accommodate the food you will be roasting. If you plan on roasting larger items such as a turkey or a large roast, opt for a bigger pan with high sides. The shape of the pan can also affect the cooking process. Straight sides, for example, can make pouring easier, while curved corners may be more versatile for stirring and deglazing.

Rack

A roasting rack is important as it allows air to circulate around the food, ensuring even cooking. Look for a rack that fits securely in the pan and is the appropriate height for the type of food you will be cooking. Some racks are reversible or have different height options, providing versatility for different types of roasts.

Handles

Large, sturdy handles are important for safely maneuvering the pan in and out of the oven, especially when it is heavy. Look for pans with handles that are easy to grip and comfortable to hold, even when wearing oven mitts.

Stovetop Compatibility

If you plan on using the pan on the stovetop to make sauces or gravies, ensure that it is stovetop-safe. Some pans are not compatible with induction cooktops, so check the specifications before purchasing.

Maintenance

Consider the maintenance requirements of the pan. Some pans are dishwasher-safe, while others require hand washing. Nonstick pans are generally easier to clean, but they may be more delicate and prone to scratches. Proper maintenance, such as regular seasoning for cast iron pans, will help extend the life of your cookware.

Recommendations

• Cuisinart MultiClad Pro Roasting Pan: This stainless steel pan offers a large cooking area and excellent heat distribution. It is stovetop-safe and dishwasher-safe but avoid using metal utensils to protect the surface.
• Rachael Ray 16" x 13" Roaster: This roaster features a reversible rack for added versatility. It is nonstick-coated and has sturdy handles. However, it is not stovetop-safe or dishwasher-safe, and metal utensils should be avoided.
• Le Creuset Stainless Steel Roasting Pan: This high-quality stainless steel pan performs well and looks elegant. It has a nonstick coating and is stovetop-safe and dishwasher-safe. It is more expensive but is built to last.
• Farberware Nonstick Steel Roaster: This is a budget-friendly option that works well for dry roasting. It has a nonstick coating and a flat rack. However, it cannot be used on the stovetop or in the dishwasher, and it has a lower maximum temperature.

Heating the pan and oil first

When dry roasting in a pan, it is important to heat the pan and oil first. This is a crucial step in achieving the perfect sear and a juicy medium-rare finish. Here is a detailed guide on how to do it:

Firstly, select an oven-safe heavy pan, preferably cast iron, as it retains heat effectively. Preheat the pan over medium-high to high heat. Ensure the pan is sufficiently hot; a good indication is when you can feel the heat radiating from the surface when your hand is held about 6 inches above the bottom.

At this point, add a tablespoon or two of a neutral oil with a high smoke point, such as canola oil, to coat the bottom of the pan. Be cautious, as adding oil to a hot pan can be dangerous, and the oil may flame up if the pan is too hot. Allow the oil to heat up; you will know it is ready when it starts to shimmer.

Next, season your meat with salt and pepper and place it in the pan. Ensure there is ample space around the meat in the pan to prevent steaming instead of searing. Sear the meat to your desired doneness, aiming for a nice crust.

Finally, transfer the meat to the preheated oven to finish cooking. Use an instant-read thermometer to check the internal temperature, and remove the meat when it is about 5 degrees cooler than your target temperature. Cover the meat and let it rest, as the carryover cooking will finish the process.

This technique, favoured by professional chefs, combines conductive heat from the stove and radiant and convective heat from the oven, resulting in a perfectly cooked thick cut of meat.

Using high heat

Dry heat cooking methods typically involve high temperatures of 300°F or hotter. Dry roasting is usually done at very high heat, sometimes up to 300°C.

To dry roast in a pan, you will need a heavy pan that will retain heat and is oven-safe (cast iron is ideal for this), a lean cut of meat at room temperature, butter or oil, kitchen tongs, and oven mitts.

• Preheat your oven to 350°F.
• Preheat the pan over medium-high to high heat. Make sure 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 of the pan.
• Wait a minute or two for the oil to get hot.
• Season your meat with salt and pepper, and place it in the pan. Ensure that there is space around the meat in the pan to avoid steaming instead of searing.
• Sear all sides of the meat on the stovetop until you are happy with the crust.
• 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 5°F cooler than the target temperature.
• Cover the meat and let it rest. The carryover cooking will finish the process.

The entire process should take around 10 to 20 minutes, depending on the thickness of the meat.

Note: When dry roasting, it is important to not overcrowd the pan to ensure even heat distribution. Additionally, dry roasting can cause food to burn quickly, so it is important to adjust the temperature, stir constantly, and monitor the pan closely.

Frequently asked questions