Hey pit masters!
I've read here that ghee or beef fat is a good idea when doing the final reverse sear on some thick steaks. I'm reverse searing some beef tenderloin steaks tonight. I plan to do the final sear either in a cast iron skilet on my gasser, or on up-side-down GrillGrates. With the surface temp around 500-550.
Question though: I have lard available, and no ghee or beef fat. Would that work? Or do I really need any fat?
Thanks!
I've read here that ghee or beef fat is a good idea when doing the final reverse sear on some thick steaks. I'm reverse searing some beef tenderloin steaks tonight. I plan to do the final sear either in a cast iron skilet on my gasser, or on up-side-down GrillGrates. With the surface temp around 500-550.
Question though: I have lard available, and no ghee or beef fat. Would that work? Or do I really need any fat?
Thanks!
Comment