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ever pan sear then finish in the oven?

Discussion in 'Food Forum' started by 97guns, Aug 15, 2007.

  1. 97guns


    Jan 9, 2005
    find me
    with most all the cooking shows ive seen they ALWAYS pan sear the protein and then finish it off in the oven. it doesnt matter if its beef, pork, chicken, fish, lamb or anything - they always use this method. ive never tried it myself, ive always either baked it all the way or pan fried it all the way. just wondering if the pan then oven method really makes a difference and what would i notice/gain from it. i am a miser at heart and it just doesnt make sense to use the stove and then fire up the oven to finish off a meal, but i am a food conosuer so i would indeed do it if gains were large.
  2. lethal tupperwa

    lethal tupperwa

    Aug 20, 2002
    I marinated the steak for a day (in the fridge) in a mixture of

    Olive Oil, Soy Sauce and fresh Lemon Juice. (in a zip-lock bag with

    the air squeezed out it does not take all that much liquid and makes

    it easy to flip over-several times while marinating.)

    I cooked a 2 inch thick T-bone (birthday)I seared it (on both sides)

    in a large stainless steel frying pan. (Cast Iron would also work


    Then popped it into a 450 degree oven for 30 minutes. (still in the

    oven proof frying pan)

    The results were Very good.

  3. Fanman55

    Fanman55 Mad Meat Cutter

    Jun 15, 2007
    great way to cook a thick steak if you dont wanna fire up the grill. :)
  4. hotlunch


    Dec 19, 2005
    It's an old restaurant trick. You see it on all these shows because most of the people on the shows have a background in a professional kitchen.

    The reason for it is mostly because a restaurant kitchen has the ovens on as well as the "burners" (the gas range) and the broiler all night long. Not only does this method of tossing the pan into the oven help keep the meat/seafood/poultry from getting over-cooked on the outside it also frees up burner space on the range for other orders.

    It's not really necessary for most dishes I will admit although I do it for a few things as I am kind of used to it from my youth spent in many a hot restaurant kitchen (sea scallops seared then tossed into my lil' toaster oven to finish at a "calm" pace--usually keeps them tender and moist). Chances are though that you won't find any appreciable taste difference in your protein with this method so don't feel like you are missing something.
  5. SouthernGal

    SouthernGal What's Up Dox?

    Jun 18, 2004
    NW MS
    I made a chicken cordon bleu last month for the SO where the chicken was fried for 3-4 minutes on each side, then finished off in the oven.

    I'd have thought it was going to turn out tough, but it didn't. It actually was pretty good.
  6. K.C. Dia

    K.C. Dia

    May 16, 2004
    North Mississippi
    I do it all the time in the winter when I am not grilling. It especially works for thick filets, because you can sear it on the outside and then put it in the oven to finish without over cooking. For filets, I like a very hot oven, about 425 for 5 to 7 minutes. For other items, like chicken breasts, fish, etc., I use a 375 oven.
  7. Minuteman

    Minuteman Jeff Gannon???

    It's great for things that need slow cooking to keep them from getting tough. Like duck, beef or venison.

    You get a nice brown on the outside, but slow(er) cook the inside.

  8. Remander


    Nov 9, 2002
    Filet mignon does very well that way.

    I start it in a red-hot cast iron skillet, burner turned to full-high, with a little Kosher salt in the skillet and some cracked pepper on the steak. (This generates lots of smoke, so be ready to remove batteries from smoke alarm.)

    After about 2 or 3 minutes per side, to get a good crust, I transfer the steaks to a foil-lined cake pan and slap it in a 450 pre-heated oven (with a pat of butter on top of each steak) until almost done to liking.

    Take steaks out and let them rest under foil for 5 minutes.

    Restaurant quality steak is the result.

    The only trick is to not overcook it.
  9. Michael Dean

    Michael Dean

    Feb 18, 2002
    Also the browning of the meat while searing does add a much different flavor profile to the meat, over just roasting in the oven.
  10. Brown meat on both sides then bake. It seals in the juices and makes for a great flavor with all that caramelization!

    Use a non-stick pan, cast iron, then de-glaze it with a simple Mirepoix.


    :thumbsup: :supergrin: ;) :banana: :eat:
  11. Glockerel

    Glockerel Got Mojo?

    I am a chef and we do it all the time. Works especially well for thick cuts of fish.
  12. K.C. Dia

    K.C. Dia

    May 16, 2004
    North Mississippi
    I'm going to try this tonight, i.e., the part about transferring to a foil lined pan. I usually just put the searing pan in the oven but I noticed that the latest issue of Cooks Illustrated suggests this method because it allows you to make a sauce while the filets are in the oven.
  13. Remander


    Nov 9, 2002
    I used to put the skillet in the oven, but the cast iron skillet is so hot (and retains heat so well) that with thicker cuts like a filet the steak is burned on the bottom before the inside is done.

    This method lets you get the char/crust where you want it and then stop, letting the inside get done in the oven.

  14. PMY


    Mar 4, 2005
    Mishawaka, Indiana
    This is the only way I cook a steak anymore. Get the Palm Restaurant cookbook, which has the perfect NY Strip recipe. It'll change your life!
  15. rhikdavis

    rhikdavis U.S. Veteran

    Jul 22, 2002
    In Remembrance
    Got a link?

    Note to self: Stop coming to food forum when starving.
  16. PMY


    Mar 4, 2005
    Mishawaka, Indiana
  17. Singlemalt

    Singlemalt In the rough

    Apr 6, 2004
    A HUGE +1 on that.
  18. Cousin

    Cousin Gambel's Quail

    Jul 15, 2006
    The Arizona Desert
    I use this method on thick cuts of meat, especially pork chops. The chops are seared first to seal in the juices and then baked to completion. Nice and moist throughout.