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.
Hot pan. Oil the steak. Butter after .
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
Best of both worlds is to sear in a high smoke point oil like avocado or canola and then butter baste at the end until the butter is nicely browned. Add some whole aromatics on the steak (garlic, rosemary, thyme etc.) during the butter baste for some nice flavour too.
Ghee is also an option.
I like to use bacon fat.
https://www.youtube.com/channel/UCfE5Cz44GlZVyoaYTHJbuZw
Gustavo Tosta - aka Guga Foods - has a channel on YouTube where he does a lot of experiments with cooking steaks. Some of them are crazy $1,000+ steak recipes. Some of them are literal dollar store steaks cooked in a pan. They don’t always work out, but if you REALLY want to know how things change when you cook steaks in different ways, this is a really fun resource to follow.
Mix oil and butter to increase the smoke point. Or sear in oil and baste with butter at the end.
