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.

  • @[email protected]
    16•6 months ago

    You can use Ghee or any type of clarified butter. The milk solids are the part of the butter that burn, pure butter fat has a pretty high smoke point.

    Also, don’t be afraid to add olive oil or butter to the steak after serving.

    PS: Not to be TOO pedantic but searing doesn’t lock in flavors/juices, it’s just for the maillard reaction