Pan Roasting – Cooking School Secrets


Did you ever wonder what goes on behind closed doors at those high priced culinary schools?  What are those folks with the tall white hats (“toques” for the layman) up to?

You might be surprised to know that before the students sharpen their first knife, they are instructed  how to pan roast.  It is definitely the most effective and mouth watering method for cooking your piece of sustainably and humanely raised Pasture Prime protein.  There are very simply 4 steps to achieving optimum flavor and texture in your chops & steaks.  The first requirement is an oven-proof pan.  We will tell you about our favorite in our next blog.

  1. SEAR – Pre-heat your pan before adding in your meat.  A hot and fast browning on the top of the stove helps in the creation of that flavor filled, crusty exterior. Don’t move in pan until it has browned nicely 2-3minutes.  Be sure not to crowd your pan, as this will hamper the hot fast sear you are aiming for.
  2. FLIP/TURN – As soon as the first side is browned, sear the second side, about 2-3 minutes on this side.  Each stove-top temperature will vary.
  3. ROAST – in preheated oven 425-450, move the pan to the oven where your protein will complete its cooking, evenly, without over-browning or drying out.  Be sure to check the temperature with an instant read thermometer to 125-135 degrees depending on your protein beef or pork.  Remember, meat will continue to cook an additional 5-10 degrees during basting & resting.
  4. BASTING – While we hate to “bust” the famous chefs secret for that extra flavor you always seem to get at a fancy restaurant, but here is the inside story.  When your meat is cooked through, this is the final step.

a. Handle the hot pan CAREFULLY with heat proof gloves when removing from the oven

b. Drain excess fat from pan and add 1-2 TBSP butter to the hot pan along with any aromatics you choose; garlic and fresh thyme are favorites

c. when better melts & begins to foam, tilt pan to allow butter to pool & spoon carefully over your protein to carry flavor and heat into every “nook & cranny.” Stop basting before butter gets overly brown.


FINAL TIP; when choosing your cuts for Pan Roasting, keep in mind that BONE-In Chops & Steaks have more flavor and won’t overcook as easily.  Overcooking is really a CRIME with our Pasture Raised Pork and Grass Fed Wagyu.  We would hate see see your face on a “Line-Up” of Culinary Criminals:))

 Don’t forget to check out last time’s issue on “how to brine your meats.”

Join us next Blog for the details on our FAVORITE PAN & a contest to WIN one for yourself!!

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