How to Sear Meat Before Cooking in the Oven

Searing the meat seals in juices.

Searing meat allows you to lock in juices and flavor. The caramelized edges create a crust that locks in meat juices, an important step in cooking juicy, tender meat. Cooks commonly pan-sear meat before slow roasting in the oven. Pan-searing in a smoking hot skillet will allow you to quickly brown the outer layer of the meat. This method literally creates a seal on the outer layer of the meat.

Things You'll Need

• Large skillet
• Meat
• Salt
• Freshly ground pepper
• Olive oil
• Roasting pan
• Aluminum foil

Instructions

Beef Tenderloin

1. 

   Tenderloin will be tender and juicy if seared properly.

   Sear beef tenderloin in a skillet on the stove before oven roasting. Prepare the roast by trimming fat and tying it to keep its shape. Sprinkle the meat with salt and pepper and olive oil. Add the meat to a hot pan.

2. Sear each side of the roast. Since a tenderloin has a circular shape there are three to four sides. Cook each side for a few minutes. Do not constantly turn the beef. Let the beef cook on each side for a beautifully browned crust, according to the Fine Cooking website.

3. Add the roast to an oven preheated to 400 degrees F. Cook until the meat registers 120 to 125 degrees on a meat thermometer for medium rare. Remove the meat from the oven. Allow the meat to rest covered with aluminum foil for five to 10 minutes before cutting. This allows the juices to reabsorb into the meat.

Seared steaks

1. 

   Try searing a steak as an alternative to outdoor grilling.

   Prepare your steak by first allowing the steak or steaks to sit outside the refrigerator for 30 minutes, covered. Bringing the meat up to close to room temperature will help in cooking the meat evenly. Generously season the meat with salt and pepper. Try to create a crust of salt and pepper, which will help in the searing process.

2. Heat a cast-iron skillet. Add olive oil. Carefully place the steak in the hot pan. Allow the steak to cook for two minutes on each side to create a brown outer crust. Preheat an oven to 375 degrees F.

3. Place the cast-iron skillet in the center of the oven on the middle rack, according to "Gourmet" magazine. Cook the steaks until a meat thermometer inserted into the steak registers 120 degrees, or about six minutes for medium-rare steaks.

Lamb rack

1. 

   A rack of lamb will impress your guests.

   Preheat an oven to 450 degrees. Brush the lamb with 2 tbsp. of olive oil, which will help the seasoning to stick. Season well with salt and pepper. Over medium-high heat, heat a large skillet. Place the lamb rack into the skillet, fat side down. Brown on all sides, about six minutes each side.

2. Transfer to a roasting pan. Place in the oven and roast for 18 to 20 minutes. Insert a meat thermometer into the thickest part of the lamb. Remove the meat when the thermometer registers 125 to 130 degrees for medium rare.

3. Let the meat rest for 10 minutes covered. Slice the individual chops. Serve with pan juices and vegetables, according to "La Cucina Italiana" magazine.

Tips & Warnings

• Pat the meat dry before adding to pan.

• If you add moisture such as mustard, beer or wine to the meat, do so after searing because introducing liquids would prevent the meat from turning golden brown.

• Take the meat out of the refrigerator 30 minutes before cooking.

• Use caution when handling hot pans.

References

• Gourmet Magazine: Porterhouse steak
• Fine Cooking: Roasting a Beef Tenderloin
• Cucina Italiana Magaine: Sear Roasted Lamb

Resources

• Read this Article in Spanish