Pan searing / basting in butter - what temp do you let it get to before the butter?

[bmillin]

Probably could have worded that better. Anyway - I have seen many videos of a steak being finished in a skillet with lots of butter, herbs and garlic. First attempt was not great, maybe I tried to get too much sear on it before switching to a lower temp and the butter. Shot right past my temp goal of 130.

Seems like you should start the sear at high temp, then lower it when the butter goes in? What am I missing?

[FireMan]

With all due respect & not to change the subject, cuz I have cooked a steak Muchos times with butter. But, not to be confused with butt, but, if’n ya use duck fat instead of butter it will be a giant leap up fer yer taste buds. And, who gives a rip about temp. There’s my thirty seven cents worth.

[Donw]

I use duck fat mainly but my wife likes butter. She uses Ghee which doesn’t have the problems with temperature like straight butter.

[fzxdoc]

Ghee is my go-to as well. Much higher smoke point.

K.

[GolfGeezer]

Following as I have similar issues when searing. Not overshooting the temp, but using ghee in a very hot cast iron pan. The last two steak cooks, I have used Sous vide to 130*, then season with SP. then a big dollop of ghee into the very hot pan, and the in go the steaks. The ghee burns, so I get some sear, hit also char and Avery blackened pan. I also tried adding some avocado oil, but still get the burned aspect.

so, as the OP asks, should we put the meat in, no oil or butter, sear, the add butter for flavor?

[glitchy]

I shoot for around 450° and I usually use wagyu beef tallow or ghee.

[bmillin]

Do you put any herbs or garlic in? Sounds a bit hot for garlic.

[glitchy]

@bmillen I usually don’t. I also don’t usually turn heat up after adding steak, so pan is probably down around 400 by time a couple flips are done. I’ve usually seasoned the steak and smoked it prior to pan searing or have hot tubbed it.

[Donw]

Just how hot is your pan? While I might do one of those superheated sears on a grate, when using a pan I stay between 400-450, which gets me the sear I want but doesn’t overtax the oil or ghee. Thermoworks had a blog that might contain some useful information https://blog.thermoworks.com/beef/th...ips-sear-meat/

[GolfGeezer]

Thxs! I’ll check it out. I haven’t used my IR temp gun to check the pan. Need to do that. 😜

[Sweaty Paul]

I usually sear off the first side in olive oil and start the searing process when when the oil starts smoking. I turn after about 3 minutes, turn the flame down a bit , then add the butter, garlic, and herbs. After 2-3 more minutes I start checking steak temp and the next sear.