In restaurant kitchens, speed is essential to keep up with diners’ orders. That’s one of the reasons chefs frequently rely on the two-step technique of skillet roasting. They brown small cuts of meat, poultry or fish on one side in a skillet on top of the stove. Then they flip the meat over and pop the pan into the oven for a quick, high-heat roasting. The entire process takes just minutes. Chefs also use this method because it produces succulent results: Meat is moist and juicy on the inside from quick oven roasting, and it’s caramelized and flavorful on the outside from stovetop browning. Skillet roasting is perfect for restaurant pros—and for you, when you want to get delicious meals on the table fast.

Follow these guidelines to ensure success.

Pick a proper pan For even browning, use a large ovenproof skillet (10- to 12-inch-diameter) made of heavyweight metal. Clad aluminum, enameled cast iron or uncoated cast iron work best. You can use a nonstick pan, but the meat may take longer to brown. The pan should have sloping sides, which keep steam from building inside the pan (steam prevents browning). The pan and its handle need to be rated to 500°F.; if the handle isn’t rated for high temperatures but the pan is, cover the handle with foil to protect it.

Think small Choose smaller cuts or individual-sized servings of poultry, meat or fish. Skillet roasting works best with bone-in or quicker-cooking boneless cuts, such as chicken or duck breasts, pork tenderloin medallions or chops, beef fillets and fish fillets.

Crank up the heat For even browning and to prevent sticking, heat the pan completely before adding food to it. Use just enough oil to barely coat the bottom. With items such as steaks or chicken breasts, lightly oil the room-temperature food before browning. The higher the heat, the faster food browns and cooks.

Exercise control Once roasted, food continues to cook if it’s left in the hot pan, particularly if it’s covered. You can use this to your advantage when entertaining. For best results, factor in holding time and remove the pan from the oven before the meat is completely done.