CT 005| How To Pan Roast A Steak

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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There are 5 Comments

mikee's picture

Hello Chef Jacob! smiley

Great video! Just a few questions:

Q1: What other techniques can I use to roast a steak? I noticed your technique goes like {Stove-Oven-Stove} and I also saw a roasting technique video using a {Stove (pre-sear) - Sous vide - Stove} technique. Can you make a video explaining why we need to put the steak in the oven/sous vide in between the pan roasting?

I'm just curious because of all the cooking competition series (worst cooks in america for example) that I watched, they are simply roasting the steak in a pan without putting in the oven. How come that they can achieve the same finished product? Hope you could help me. Thanks :)

jacob burton's picture

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:

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:

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.

SamA's picture

Great video, thanks Jacob, we had this for dinner on Sunday with the mushroom reduction sauce (as my girlfriend likes mushrooms, but not ribeye, and sirloin was on offer - I hope this isn't a culinary crime!). Note to self - don't grab the sautee pan handle when it has just come out of a 260C oven.......it tasted so good I forgot about the pain........

greenekylestudentchef's picture

hi chef jacob i am a student chef i did not know what you meant by deglaze it on of the word in my text book thanks   kyle greene

jacob burton's picture

Deglazing is the process by which you add liquid to a pan to remove the brown bits that form during searing or sauteing. Normally you will sear a piece of meat or brown some vegetables, add liquid, scrape the bottom of the pan, and then build your sauce on top of that.