How To Pan Roast A Steak + Pan Reduction Sauce

This video will take you through the process of pan roasting a steak. The technique is demonstrated using a fillet of beef that is cooked to medium rare. As a bonus, the video will show you how to make a pan reduction sauce using the left over juices from the roasting process.

[@JacobBurton]

The oven is a gentler cooking method since air doesn't transfer heat as efficiently as a hot pan. Also, searing a steak on all sides can make it hard to control the internal temperature and make the steak too "crusty." With that said, as long as you're happy with the steak you're cooking, that's all that really matters. This is just one of many ways to cook a steak.

[@e8ghtmileshigh1]

Finally! A youtube video with the correct method!

[@johnfatland4618]

Made a sauce using this method for a dinner party today. I made a fond with beef fat and mirepoix as well. ( got the tip from you S for sauce video) I got a lot of compliments during the dinner. Thank you for sharing your knowledge! 😊

[@richiesun9676]

Pro video. Really enjoyed the technique.

[@LazyJoe69]

3:25 AM is the wrong time to watch these tutorials

[@JacobBurton]

The pan I use in this video is the Update brand. Fairly inexpensive at a restaurant supply store and works great in my opinion. Full clad pans are nice, but super pricey, and usually don't make that big of a difference as long as you're using good technique.

[@JacobBurton]

It was maybe two inches thick. Don't worry too much about the timing though, go more by the pinch method demonstrated in this video or use a probe thermometer.

[@AZNGRINGO84]

hello, i was wondering what kind of pan you used for this video? Also, do you have a preference between full clad pans vs disc bottom pans?

[@sshep0904]

Using that much salt scares me but I see all the chefs do it. They are the professionals so I will follow. Hopefully it comes out good. 😀

[@azure6392]

Yeah boy! Dat's how you do dat! Resting the steak is very important.

[@sugarapple5465]

We did not add sweetness here. I am seeing a lot of sauces that do not contain a sweetener. Is that okay in some sauces or will they taste like they’re missing something or could be better?

[@jacobverdenius3236]

smakelijk eten een geweldige pan

[@emboe001]

Is that one stainless steel?

[@derekxiaoEvanescentBliss]

Is it normal for the oil to be smoking most of the time when you're cooking in a kitchen? Doesnt the oil polymerizes and get really sticky at that heat? (also carcinogenic) is this not a concern? I've read in cookbooks to heat until the oil just starts smoking, and immediately turn fire down to medium or whatever it takes to not have it smoking all the time

[@davidleonard7439]

In hindsight, you are correct...but only when you are cooking something from start to finish in a pan. In this case, high heat helps with the carmelization because he is finishing the steak in the oven

[@mpkelley27]

I like to cook my steak entirely on the stove top to sear all 6 sides to maximize that great caramelization. What are pros / cons of this vs. transitioning to the oven?

[@ahmademara5606]

cooking in the oven helps to prevent overcooking

[@davidleonard7439]

@@ahmademara5606 this is only if you don't know how to cook a steak, properly. Most top chefs do NOT finish or put a steak in the oven, simply because.....you don't need to lol Follow Gordon Ramsey's method and your steak will come out perfect, EVERY TIME without having to put it in the oven.

[@cetusipy9484]

Would you still use this method today over sous vide and sear? I guess it will always technically not be bad, but I've come to absolutely love perfectly cooked sous video proteins over any other cooking method.

[@JacobBurton]

Cetusipy In the restaurant I sous vide and sear. At home I'll pan roast. It's important to be fluent in both techniques, but sous vide and sear is more appropriate for a professional, high end environment.

[@cetusipy9484]

Jacob Burton Sweet, thanks for replying so fast too. Assuming this isn't a social media employee anyway. :p

[@azure6392]

I wouldn't ruin a steak with sous vide! Had it, hated it.

[@egSmith-sp9gl]

I do the same with a deer back strap and I deglaze with Grand Marnier !!!!!!!

[@40jarod]

Good luck cleaning that pan!

[@JacobBurton]

I just throw them away after each use. Much more efficient.

[@rahbeat9785]

so much olive oil ..... omg

[@kyled.5037]

Actually, he used a 50 /50 blend of canola oil and clarified butter. Olive oil has a much lower smoke point. You would burn olive oil if you tried to sear your steak with it at this temp