The Culinary Works

Pan roasting is a cooking method which produces a dish that's caramelized on the outside and juicy on the inside. By far, for cooking meat, it's one of my favorite cooking methods. Why? It is quicker than roasting, because you get a head start on the stovetop. It also frees up your stovetop burners for other pans and other dishes in progress. On top of that, you also get to enjoy a much nicer brown crust that you would normally get from simply roasting, due to the high heat on the stove top.

For the most part, Pan Roasting starts out just like Pan Frying.  This is the same method used to produce the beatuiful and tasty Pan Roasted Pork Chops Stuffed with Caramelized Onion, Fennel and Apple.  Start by preheating your oven to 400 degrees F.

Some chefs will tell you to crank the heat up to 450 degrees to cook it faster, and some recommend that the temperature should be set at 350 degrees. Setting it in the middle gives you more time to watch the process but it is still hot enough to get a nice crust. The bottom line is that you need to figure out what works best in your oven to get the best results.

Preheat the saute pan on the stove top over medium-high to high heat, then add your oil.  Unlike pan frying, you really only need enough oil in the pan to cover the bottom. You want your pan to get hot but not so hot your oil smokes. This will allow the pan to retain its heat and continue the cooking process after put the meat in.

Take a moment to season your meat with salt and pepper (or whatever you prefer) and place it in the pan once the oil is good and hot.

Note. Everything has it's best side, the 'presentation side'. Take a good look at both sides of your meat and decide which you want facing up on the plate. Make sure this is the side the goes in the pan first so that it is face up once your are done.

Also like Pan Frying, make sure there is plenty of real estate around the meat to insure even cooking. A lot of space insures that steam has the opportunity to escape and allowing a nice crust to form instead of a soggy gray mess.

Here is another point where your personal preference comes into play. Mine is to sear one side, turn over each piece of meat and then let the whole thing finish in the oven. I’ve also had chefs insist that all sides of the meat are seared and then finished in the oven. No matter which route you take, remember not to mess with it too much or try and move it around in the pan.

Once your sear is completed, place the whole pan directly in the oven to let it finish cooking. After about 8 minutes, 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. Residual heat from the pan and the outside of the meat will bring the food up to temperature while it is resting on the counter.

From start to finish, pan roasting should take anywhere from ten to twenty minutes, depending upon the thickness of the meat you are cooking. One of the great bonuses of pan roasting is taking the few minutes that the meat is resting to de glaze your pan to make a quick pan sauce with the drippings and sticky bits.

Here is a step-by-step guide for how to pan roast:

• Begin by preparing and seasoning your vegetables or meats. Fish will be easier to handle and have a nicer crust if rolled in a seasoned coating.   A coating is option for meats.
• Select a heavy sauté or cast iron pan with a heavy bottom and high, rounded sides.
• Set the heat under you pan to medium. You can start on high later, just get used to the technique first.
• Add enough oil to just cover on the bottom of the pan. The oil should always be added to a pan that is already hot.  Pick an oil with a high smoke point and combine with olive oil or butter for added flavor.
• Look for ripples appearing in the oil. When that happens, it's hot enough to add the food.
• Turn heat to high and add your food. It should start sizzle right away. Let the pan sit until the bottom layer of your food sizzles loudly and then lower the heat to a bit, but keep the sizzle going.
• After a few minutes, check your food to see if it has browned.  Once you have a nice browned surface, flip it over and into the oven it goes.
• Check it after about 8 minutes and check the internal temperature.
• Rest for 5 to 10 minutes to allow the juices to redistribute through out the meat and enjoy!