HOW TO SEAR & BAKE MEAT - a simple no-recipe method we use all the time!

Updated: Mar 30



No more dry, lifeless meat!!


This method is a no-brainer, all the way down to a glazed sauce..


For this recipe we used bone-in, skin-on chicken breasts from Murray's Farm & Butcher Shoppe on Ottawa Street.


This method also works with other cuts of meat, like pork chops, steak, etc.

  • Pre-heat oven to 400.

  • On the stove top, heat cast iron pan to medium-high. Make sure the pan is glazed with oil- I use bacon drippings, homemade ghee or lard from Murray's.

  • First season the skin side of your chicken breast- we use a homemade spice mixture, sea salt and ground pepper.



  • Once the pan is hot, place meat on the pan, seasoned-side down to sear the breast. Press the meat evenly into the pan to ensure the entire surface is seared. The goal is to lightly crust/golden the meat to lock in moisture. This only takes a minute or so.

  • Season the remaining side, and then flip.

  • This golden crust is called a 'sear' - on the BBQ it shows with charred grill marks.

  • Place pan in oven and bake for 15-20 minutes depending on the thickness of the cut

  • Flip meat and cook for another 10-15 minutes, or longer depending of the type and thickness of the meat.



Is it done? Slice a piece to make sure it is cooked all the way through. For fowl it is important to cook all the way through- no such thing as rare! 165F is what you are looking for, if you are unsure get a meat thermometer. More tips to decide if it is cooked: press the surface and it will bounce back. Use your nose too, it should smell like cooked meat in the air.
  • Remove pan from oven. Place the meat on a plate to rest.

  • Time to make the sauce!


*CAUTION: now that the pan is out of the oven, don't grab the handle forgetting the whole pan is hot!!! It will singe your skin immediately!! Super hot!!! Sometimes I forget!!!*



  • Drain the excess oil from the pan into a ramekin. I keep this close to the stove and use for frying eggs or glazing the pan, like in the second step of this recipe.

  • Bring the pan back to medium-high heat and add a little bit of water. This will deglaze the pan and extract the flavour juices. The pan will bubble. As it does this, scrape the surface with a wooden spoon to get all the delicious flavour out.

  • Reduce to simmer. Add your sauce ingredients. We usually choose ghee & beer + sea salt and pepper. Other options are butter, milk, cream, wine, whiskey, hot sauce, maple syrup, spices...etc.

  • The water will evaporate and it will reduce and thicken. Simmer until the ingredients are well-combined.


Our fav brand for sauce-making is Muskoka Brewery, it is packed with flavour!


Pour on top of your meal & enjoy!!



-Samantha


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