I want to put the steak onto a hot pan to get that sear on the outside and uh lock in the flavor or something. But butter burns at high heats and oil doesn’t add flavor like butter.
Is there a way I can get the best of both? A nice sear but still cook in butter?
Says it’s a stirlon for example.
The simplest is to just lower the heat. Set the steak in there and let it get its crust by letting it… sit there.
Don’t keep flipping it. A good sear comes from good, even heating and the time+temperature. Lower the temperature and increase the time.
The caveat to that is it may come out slightly more well done. Especially particularly thin cuts. To solve that, instead start with canola and add butter after the sear. (Sear one side, reduce temp, add butter and cook the other side without flipping.)