Subtechnique

An important cooking technique to hold in your arsenal is the pan roast. The name alone conjures a sense of deliciousness even without any food in the title. The technique simplifies cooking, gives you flexibility and control over your food, and frees up the stove top so you can work on other parts of your meal while the main course finishes cooking.

The pan roast is simply the combination of two dry-heat techniques: sauté and roast. Meat is first seared on the stove top in a sauté pan, then is turned and put in the oven to finish cooking. In other words, first you develop the flavor on the exterior of the meat on a very hot surface, and then you cook the interior by putting it in an environment where it’s surrounded by heat.