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.

  • @Donebrach
    4•6 months ago

    I just let the steak’s own fat do the work, no additional fats necessary. Just be sure to allow the meat for rest for at least 5-10 minutes after cooking before you cut into it.