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Pan to oven roasting guidePan to oven roasting guide

With this method, the meat is first seared in a pan to caramelise, then transferred into a preheated oven. Medium-sized cuts like large steaks or mini roasts weighing 250g - 1kg (½lb - 2¼lb) this helps the meat stay juicy and succulent and gives a better colour than oven roasting alone.

1. Bring the meat to room temperature

 

Remove defrosted meat from the vacuum packaging and pat dry with kitchen paper. Allow to 'bloom' and come to room temperature for 30 mins before cooking. This helps it cook more evenly, stay juicier and more tender.

3. Cook to your liking

 

Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven for the times given in the table below, or use a meat thermometer to check.

2. Preheat your oven and pan then sear

 

Preheat oven to 250ºC/Fan 230ºC/Gas 9 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for time in table below.

4. Rest before serving

 

Remove meat from oven, cover with foil and leave to rest in a warm place. Resting ensures evenly juicy, tender meat.

Pan cooking steakPan cooking steak
Oven cooking steakOven cooking steak
Resting steakResting steak

 

Product

Searing time per side (minutes)

Roasting time at 230ºC/450ºF/Gas 8 (mins)

Minimum resting time (minutes)

Approx. total time      (minutes)

Beef
Carnivores' Fillet, Sirloin or Ribeye Steak
Rare

 

 

4 - 5

6 - 8

 

 

10

 

 

20 - 30

Medium-rare 8 - 10
Medium 12 - 14
Well done 16 - 18
Chateaubriand
Rare

 

 

5 - 6

6 - 8

 

 

10

 

 

25 - 35

Medium-rare 10 - 12
Medium 14 - 16
Well done 18 - 20
Centre Cut Fillet Log        
Rare

 

 

5 - 6

8 - 10

 

 

10

 

 

24 - 35

Medium-rare 12 - 14
Medium 16 - 18
Well done 20 - 22
Rump Mini Roast, Sirloin Mini Roast
Rare

 

 

6 - 8

10

 

 

10

 

 

25 - 35

Medium-rare 12
Medium 15
Well done 18 - 20
Heart of Rump Roast, Sirloin Roast, 1kg, Rib Mini Roast
Rare

 

 

8 - 10

22 - 24

 

 

10

 

 

40 - 55

Medium-rare 26 - 28
Medium 30 - 32
Well done 36 - 38
         
    Lamb    
Short Saddle of Lamb, Mini Lamb Leg, boneless
Medium

 

6 - 8

15

 

10

 

25 - 35

Well done 18 - 20
Rack of Lamb        
Medium

 

4 - 5

10 - 12

 

10

 

22 - 35

Well done 14 -16
         
Pork NB. The juices must run clear
Pork Loin Mini Roast 8 - 10 25 - 30 10 45
Pork Fillet        
Medium

 

4 - 5

12 - 14

 

10

 

26 - 33

Well done 16 - 18