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.
|
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 | |||
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