Pan roasting is a wonderful restaurant technique that easily can be applied to a home kitchen. It produces a crusty exterior and a moist interior. Pan roasting is a good technique to use with a thick piece of animal protein. Veal chop, pork chop, a cut piece of chicken with or without the bone, a thick fish fillet. An iron skillet is essential.
- Pick out a well-marbled steak. Prime aged is a first choice.
- Prime is a second choice. Sometimes you can also find a good Choice steak if it is well marbled.
- Marbling is the key (that’s the white streaks of fat running through the steak).
- Heat the pan before you add the oil.
- Once the steak is in the pan, don’t move it until it builds a crust.
- Let the steak rest before slicing.
- One strip steak, 1 to 1¼ pounds, about 1¼ to 1½ inches thick
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cloves of garlic, crushed slightly, cut in half, green stem removed
- 2 generous sprigs of fresh rosemary
- 2 tablespoons of olive oil
- Take the steak out of the wrapping and wipe down with a damp paper towel.
- If time permits, place the steak on a plate, place in the frig and let it air out for 12 to 24 hours without a cover.
- Rub down the steak with a teaspoon of olive oil on each side. Then season on both sides with salt, pepper. Rub the steak down with the crushed garlic and then lay the rosemary sprigs on top of the steak. Let marinate a few hours if time permits.
- Pre heat oven to 400 degrees
- Heat a 10-inch iron skillet over high heat for 2 minutes.
- Add the remaining oil and circulate it by tilting the pan.
- Place the steak in the center of the skillet. Don’t move it.
- Turn the heat to medium or medium high and let it establish a crust (3-4 minutes).
- While the steak is sautéing add the garlic and rosemary. As soon as the garlic and rosemary turn brown, place them on top of steak.
- Before turning the steak, use chopsticks or a pair of tongs to remove the rosemary and garlic to a plate.
- Turn steak and sauté another 3-4 minutes. Place the garlic and rosemary again on top of the steak.
- When the steak is brown and crusty place it in the oven for another 2-4 minutes.
- Remove skillet with steak from oven then place the steak on a wood board and let it rest 4 minutes before slicing.
I like to use an instant read thermometer. Immediately after removing the steak insert the thermometer into the steak side ways:
- 120 for rare
- 125 for medium rare
- 130 for medium
- 140 for medium well
- 150 for well done