- The first step in searing a roast consists of preparing everything you will need. You need a heavy pan, such as cast iron, large enough to hold the entire roast. A cast-iron skillet will retain the heat when you first place the cool roast in it, and it will come back up to temperature much quicker. You also need a few tablespoons of oil, such as vegetable or peanut, as these oils hold up in the high heat. A pair of large kitchen tongs to turn the meat is a must.
- Put enough oil in the pan to completely cover the bottom of the pan with a thin coating. Heat the pan on high heat; the searing process occurs between 300 and 500 degrees. Once the oil starts to shimmer and smoke just a little, it's time to start cooking. Use the tongs to set the meat gently in the pan. Do not peek to see if the bottom side is done. Gently shake the pan, and when that side is seared, it will release from the pan. It may take several minutes.
- Once the roast releases from the pan, you can turn it to another side using the tongs. The side that is cooked will have a nice, dark-brown color, and it will look crispy. Cook every side of the roast. Use the tongs to hold the roast steady if the sides and/or ends are not large enough to support the roast standing on them.
- After you have seared all sides of the roast, you can transfer the meat to the appropriate vessel to finish the cooking process. In searing the roast, you heat the outside of the meat to a higher temperature than the inside, and this causes the meat to release its natural sugars and amino acids. The heat cause these two compounds to caramelize on the outside, producing a rich meaty flavor and sealing the natural juices inside the meat, making for a moist and delicious roast.
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