What is the Stovetop-to-Oven method?
The Stovetop-to-Oven method is the straightforward, no-fuss way to cook steaks, chops or roasts. The concept is simple: sear your meat on all sides in a smoking hot, oven-safe pan, then finish it off in the oven. By keeping a close watch on the internal temperature of your beef, pork, lamb or poultry you will always cook your meat perfectly.
- Preheat oven to 350º.
- Remove meat from fridge and let stand until room temperature. Sprinkle with salt right before cooking.
- Heat an oven-safe pan (all metal) on stovetop with high-temp cooking fat to smoking point.
- Put meat into pan and sear on each side until nicely browned.
- Add an additional tablespoon of high-temp cooking fat before transferring pan with meat to pre-heated oven.
- When meat is within 5 degrees of desired internal temp, remove from oven.
- Allow meat to rest on the counter for 5-15 minutes lightly covered with foil (the larger the cut, the longer the resting time).
- Set the table, slice against the grain and enjoy!
- Beef: 120° – 125° for medium rare
- Pork: 140° – 145° for medium
- Lamb: 130° – 135° for medium
- Chicken: 155-165°
Always take the temperature in the thickest part of the meat with a calibrated thermometer. Consuming raw or under-cooked meats may increase your risk of food-borne illness.