When you start with a great raw steak, any way you choose to do it, you’ll wind up with a great tasting cooked steak.
And great tasting steaks aren’t relegated to those cooked only on a grill.
Pan roasting is a two-stage method incorporating high-heat searing on the stove top and lower-temperature finishing in the oven.
Steaks cooked indoors take on a different personality. The unique flavor of cooking over an open flame is the realm of grilling. However, a steak seared in a hot pan develops an intensely flavorful caramelized crust that seals in juices that simply burst in your mouth with every bite.
And if you want more flavor, a simple prepared steak is a delicious blank canvas. Try adding a finishing or compound butter or a sauce to enhance the entire presentation to bold new heights or to a sublime nuance. You'll be amazed at how a simple steak preparation can take on any style or personality depending on the sauce or butter that serves as a finishing touch.
Any cut of steak or chop will work with the technique shown here. Then choose a sauce or compound butter that suits your fancy.
For a similar method that involves searing under the broiler, see our How To: Pan-Broil a Steak tutorial.