What is Pan-Searing?
• Initial browning (searing) is done in a pan, then cooking completed in the oven.
Tips On Pan-Searing
• Use a well seasoned cast-iron, an oiled hot-plate or heavy-based non-stick pan for searing. Pre-heat the pan well. Lightly oil the pan, or brush the meat with oil; season it if you wish. Ensure there is sufficient heat in the pan to get a good brown, seared surface.
• Brown the meat - sear steaks well on both sides to achieve attractive colour. Transfer to an oven tray. Place in oven preheated to 180 to 190º C to complete cooking. Turn half way through oven-finishing time. Time in the oven depends on the meat cut, its thickness and how much time you take to sear it. An example: a 200g beef steak, 1.5 - 2cm thick, after pan-searing takes about five to six minutes.
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