Combining frying with roasting (mass roasting)

It is best to grill thinner pieces of meat, 1 to 1-1/4 inches thick, or roast them over the stove. If you try to fry thick meat, there is a good chance that you will sear the surface before the middle is cooked. So thicker steaks and pork chops benefit from a combination of roasting and roasting, called thorough roasting.
Fry roasting involves grilling meat or poultry in a very hot pan on both sides to give it some crispiness and then finishing the meat by placing the pan in the oven.
To sear well, let the steaks cook without moving them in the hot skillet, unless it’s to flip them over.
The advantage of thorough roasting over basic frying is that frying draws out moisture. The longer the food stays in the pan, the longer it will dry out. With pan roasting, you can limit how long the food will stay in the pan, preventing it from drying out. They are especially useful for lean cuts such as pork and chicken; The outside browns well but more moisture is retained.
When roasting meat, you cannot use a non-stick pan because the non-stick pan cannot be placed in the oven. You should use a cast iron or stainless steel skillet that can withstand the high temperatures needed to roast the meat in the oven. The coating on a non-stick pan will melt in the oven.

Roasted steaks with herbs and butter
Preparation time: about 5 minutes
Cooking time: about 15 minutes
Yield: 4 servings
2 slices boneless New York fillets 12 to 14 ounces, 1-1/2 inches thick
1 tablespoon vegetable oil, plus more to coat the steaks
Salt and black pepper
2 tablespoons butter
2 teaspoons fresh minced thyme
2 teaspoons finely chopped fresh rosemary leaves
1-1/2 teaspoons Worcestershire sauce (optional)
1. If necessary, leave the steaks out of the refrigerator for about 30 minutes until they reach room temperature.
2. Preheat oven to 400°F with rack centered.
3. Use paper towels to dry the steaks on both sides. Rub generously with oil and season with salt and black pepper to taste.
4. Place a large cast iron skillet or other heavy skillet (not nonstick!) over medium-high heat for 1 to 3 minutes or until very hot.
Add vegetable oil and heat until just smoking. (When the oil starts smoking, you know it has reached a temperature of around 450 degrees, which is ideal for burning.)
5. Place the steaks in the skillet without touching them and cook for 3 minutes, or until the steak comes out easily from the skillet and has a dark brown crust on its underside.
Use tongs to flip and cook for 1 to 2 minutes to brown the other side slightly.
6. Place the pan in the oven, and cook 8 to 10 minutes, or until a quick-read thermometer inserted into the thickest part of each steak is 125 to 130 degrees Fahrenheit for medium rare or 135 to 140 degrees for medium.
7. Transfer the steaks to a cutting board, cover with tin foil, and let rest 5 to 10 minutes while you prepare the herb butter sauce.
8. Let the hot pan cool about 3 to 4 minutes, then remove and discard all fat except 1 tablespoon from the pan.
Place the pan over medium heat. Add the butter and herbs, and stir until the butter melts, scraping up any browned bits on the bottom of the pan and incorporating them into the sauce. Add Worcestershire sauce (if desired).
9. Slice the steak against the grain and transfer to a serving plate.
Add any juices on a cutting board to the sauce and stir until combined. Sprinkle the steaks with the sauce and serve immediately.
Per serving: Calories 299 (From Fat 126); Fat 14g (Saturated 6g); Cholesterol 117mg; Sodium 233mg; Carbohydrate 0g (Dietary Fiber 0g); Protein 43g.
Pan-Seared and Roasted Turkey Burgers
Preparation time: 15 minutes
Cook time: About 25 minutes
Yield: 4 servings
1-1/4 pounds ground turkey meat (93% lean)
2 slices bacon, ends trimmed of fat, cut into 1/4 -inch pieces
1⁄3 cup diced onion
1⁄3 cup diced celery
1 teaspoon finely chopped jalapeño pepper, seeded
2 teaspoons peeled and finely chopped fresh ginger (optional)
2 teaspoons chopped fresh parsley or thyme
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
Salt and black pepper to taste
1 tablespoon extra-virgin olive oil
4 burger buns, lightly toasted
Lettuce, ripe tomato slices, ketchup, and mustard for garnishing each burger (optional)
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Mix together the ground turkey, bacon, onion, celery, jalapeño, ginger (if desired), parsley or thyme, Worcestershire sauce, ketchup, salt, and black pepper in a large bowl.
(Note: The diced bacon adds salt, so salt lightly or not at all.)
Shape the mixture into four patties, each about 1 inch thick. Heat the olive oil in a large cast-iron or other heavy skillet (not a nonstick!) over medium-high heat until it begins to shimmer.
Add the patties to the skillet and cook without moving them, until the bottom is seared brown, 3 to 5 minutes. Use a wide spatula to turn the burgers over and cook 4 to 5 minutes longer. (Adjust the heat as necessary so the burgers brown without burning.)

Place the skillet in the preheated oven and cook 12 to 18 minutes.
After 10 minutes, insert an instant-read thermometer through the side and into the center of the burgers to check for doneness. The burgers are ready to eat when the internal temperature reads 165 degrees.
Serve on toasted buns with lettuce, tomato slices, ketchup, and mustard (if desired).
Per serving: Calories 375 (From Fat 153); Fat 17g (Saturated 6g); Cholesterol 104mg; Sodium 547mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 33g.
Skip the buns and serve the burgers over a bed of arugula tossed lightly with a dressing of extra-virgin olive oil, balsamic vinegar, Dijon mustard, and salt and black pepper to taste.
In most households, where dinner is often a last-minute thought, turkey burgers are a go-to choice. Ground turkey meat is much leaner than ground beef, making it a healthy alternative. However, that same leanness, and the fact that you must cook a turkey burger to 165 degrees F or until the juices run clear, can result in a dry patty.
A little raw, diced bacon added to the patty mix overcomes this problem. The bacon releases its fat as the burger cooks, adding just the right touch of moisture and a subtle smoky flavor.