This video will teach you how to cook a steak using the basic pan roasting technique. As an added bonus, the video will also demonstrate how to make a pan sauce from the "fond" left behind in the roasting pan.
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Hi Mikee, For a thicker
Hi Mikee,
For a thicker piece of meat like a fillet of beef, it's difficult to cook it evenly just in a hot pan. This is because metal conducts heat much more efficiently than the air in an oven.
For pan roasting, a product is first seared, and then placed in the oven to finish. The oven's hot air diffuses more slowly, allowing the protein to cook evenly. So typical work flow for pan roasting is sear, oven, rest, create pan sauce in same pan while protein is resting (optional, but delicious).
You can see the pan roasting technique in it's various forms here:
- Pan Roast Duck Breast
- Pan Roast Chicken Breast
- Pan Roast Halibut
- Pan Roast Lamb Rack
- Pan Roast Salmon
You'll notice in this video, Pan Seared Ribeye, I'm using a thinner steak, so I don't finish it in the oven.
Also, I would recommend you listen to the following Stella Culinary School Podcast episodes:
- SCS 6| Sauteing, Searing, & Pan Roasting
- SCS 7| Braising, Poaching, & Roasting
- SCS 8| Frying, Confit, & Deep Fat Poaching
The above is our "basic cooking techniques series," and will answer a lot of you questions about cooking techniques in general.
To answer your second question, meat is commonly seared before being cooked sous vide because the browning of the meat develops delicious flavor compounds via the maillard reaction, which will infuse into the steak during the cooking process.
When cooking sous vide, the product is pulled from the bath, cut out of the bag, and allowed to rest just long enough to cool the surface temperature slightly. This allows the protein to be seared without over-cooking it.
It is considered best practice to sear most meats cooked sous vide before serving, even if the the product was already seared before going through the sous vide process.