Radcliffe Butchers

Pan to Oven Roasting

Perfect for medium sized cuts

With this method, the meat cuts are first seared in a pan to brown and caramelise the outside and enhance the flavour. Then they are transferred into a preheated oven. This is a fantastic method for medium-sized cuts weighing 250g-1kg (½lb-2¼lb) as it helps the meat stay particularly juicy and succulent. It also gives a better colour than oven roasting alone.
  
1. Prepare the meat

About thirty minutes before you start cooking, remove the meat from its vacuum packaging and pat dry with kitchen paper. Spread it out in a single layer to allow the meat to ‘bloom’ and come to room temperature. This helps your meat cook more evenly and stay tender and juicy.

2. Preheat your oven & pan

Preheat oven to 230°C/445°F/
Gas 8. Once the frying or griddle pan is very hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. Sear the meat for the recommended time (see table below). When you place the meat into the pan you should hear a sizzle.
  
3. Cook to your liking

After searing for the recommended time, gently place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Use the tables (below) as a guide to cooking times or use a meat thermometer. Be careful not to overcook the meat, as this will make it dry and tough.

4. Resting

Remove the meat from the oven. Cover with foil and leave to rest in a warm place for at least 10 minutes. Resting is as important as cooking, as it allows the meat to become warm, moist and tender. Use this time to warm plates, prepare vegetables or make a sauce.

5. Serve your meat

Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat. A blunt knife makes the meat seem less tender, and a serrated knife encourages your guests to ‘saw’, both of which can ruin even the most beautifully cooked meat.
 

Cooking times