Basic Recipe for Pan Roasted Meat

While attending the opening of a new Kowalski’s Market in Excelsior, Mn. I was presented with their in-house magazine “At Home with Kowalski’s”.  I came across an interesting article that I would like to share with you.  

When it comes time to put the grill away this season, you might want to consider an alternative technique that’s more seasonally appropriate: pan roasting.  This easy to master basic technique combines a flash in the pan stovetop sear with the more even heat of your oven.  This is the way steaks and chops are done in some of the finest steakhouses because it combines ideal exterior texture and taste with a perfectly cooked interior.  It’s perfect for thick steaks and chops but also for whole tenderloins and thick steakhouse style burgers.  It’s even great for thicker pieces of fish (especially firm-fleshed varieties like salmon and halibut) and bone-in chicken.  You can use a cast iron grill pan or even a cast iron skillet, but any heavy oven-safe pan that conducts heat really well will work.

Basic Recipe for Pan Roasted Meat

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...

Ingredients

  • Protein choice; Thick pork or lamb chops, steaks or burgers, bone in chicken or thick fish filets
  • Kosher salt
  • Freshly ground black pepper
  • Olive or canola oil, butter or a combination

Directionspan seared ribeye

  1. Let protein stand at room temperature from 1/2 to 1 hour, depending on size (larger pieces can stand longer).
  2. Season protein with salt and pepper to taste.
  3. Preheat oven to 450⁰ F.
  4. In a cast iron or other heavy oven-safe skillet, heat a small amount of oil or butter (enough to lightly coat the bottom of the pan) over high heat until it shimmers but does not smoke.
  5. Add protein; cook on one side until a moderately dark crust forms and protein releases easily from the pan.  Turn and cook until all sides are seared in this manner.
  6. Move pan to the preheated oven; cook until desired doneness is reached, as measured with a thermometer. We use the Chef Remi Cooking Thermometer Click Here
  7. Remove from oven; remove food from pan.
  8. Tent food loosely with foil and let rest 5 minutes or more (larger pieces can rest longer) before serving.

To safely handle hot pans we use KitchenReady Oven Gloves Click Here

Print Friendly, PDF & Email
Posted in Basic Recipe for Pan Roasted Meat, Pan Roasted Meat Tagged with:

Post a Comment

Your email address will not be published. Required fields are marked *

Subscribe to our “Recipe of the Week”

ShareRecipe

feed-icon-40-sharp TW FB-f-Logo__blue_40

Healthy Eating for Kids
CrockPot Girls Recipe Collection
GetWineOnline.com

Categories