Pan-Fried Big Chunk of Meat – GEORY KAVKAZ

🧂 Ingredients (Serves 4–6)

• 1 large chunk of beef (~1.2–1.5 kg), such as ribeye roast or sirloin on the bone
• 2–3 tbsp cooking oil (vegetable or sunflower oil)
• Salt and freshly ground black pepper, to taste
• Optional aromatics:
  • 3–4 garlic cloves, smashed
  • A few sprigs of fresh thyme or rosemary
  • 2 tbsp unsalted butter (optional, for baste)

🔪 Cooking Instructions

1. Prep the Meat

1. Remove the meat from the refrigerator and let it come to room temperature (30–45 minutes) for even cooking.
2. Pat the surface dry with paper towels.
3. Season all sides generously with salt and black pepper—don’t hold back for full flavor.

2. Heat the Pan

1. Select a large heavy-bottomed pan (cast‑iron skillet ideal).
2. Heat oil over medium-high heat until it’s shimmering but not smoking.

3. Sear the Meat

1. Place the meat chunk in the hot pan—carefully to avoid splatter.
2. Sear undisturbed for 4–6 minutes per side, until a deep golden-brown crust forms.
3. Rotate and sear all faces—top, bottom, and ends—to lock in flavor.

4. Add Aromatics and Baste (Optional)

1. Reduce heat to medium-low.
2. If using, add garlic, herbs, and butter around the meat.
3. Tilt the pan slightly and use a spoon to continuously baste the top of the meat with melted butter/oil mixture for 1–2 minutes—enhances richness and crust.

5. Check Doneness

1. For a roast-sized piece: use an instant-read thermometer:
   • Rare: ~50–52 °C (120–125 °F)
   • Medium‑rare: ~55–57 °C (130–135 °F)
   • Medium: ~60 °C (140 °F)
2. If the meat hasn’t reached your desired internal temperature after searing, reduce to low heat, cover loosely, and cook in the pan for another 5–10 minutes, checking occasionally.

6. Rest the Meat

1. Transfer to a cutting board and tent loosely with foil.
2. Let it rest for 15 minutes—this allows juices to redistribute and improves tenderness.

7. Carve & Serve

1. Slice against the grain into 0.5–1 cm thick pieces, depending on preference.
2. Arrange on a platter and spoon any pan juices or residual butter-herb mixture over the top.
3. Serve with sides like roasted vegetables, mashed potatoes, or a green salad.

✅ Tips & Variations

• Pan choice matters: Heavy pans (like cast iron) retain and distribute heat best, ensuring even searing.
• Don’t crowd the pan: If your cut is too large, sear each face thoroughly—this roasted “external sear” technique imitates oven-roasting.
• Butter basting adds richness and helps build a caramelized crust—do it only after searing to avoid burning.
• Oven finish alternative: For very thick cuts (>5 cm), after searing, transfer the pan to a 180 °C (350 °F) oven for 10–15 minutes, then rest as usual.