Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Searing steaks in a few,need advice.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • ReDDoG
    Club Member
    • Oct 2016
    • 53
    • North carolina

    Searing steaks in a few,need advice.

    Hello everyone,Ive got 3 fat foodlion ribeyes that have been dry brining since Saturday.I always do it in the kitchen with some olive oil and butter.Change out the pan after each steak(3 total)-butter burns.So what does everyone use when they sear steaks atleast in the pan to get a nice crust?Just asking to keep it simple only because my cupboards are low-using what everyone might have around.Trying to impress a friend,need to stop bragging.LOL.Thanks everyone.
  • Bruce54
    Club Member
    • May 2016
    • 115
    • Portland, OR
      • Napoleon PRO22K-LEG Rodeo
      • Slow 'n' Sear
      • A-Maze-N 6" Tube
      • Weber Q100
      • Thermapen Mk4, Classic
      • Amprobe TMD-52 dual probe thermo
      • Anova Sous Vide circulator
      • VacMaster PRO350 vacuum sealer
      • Beer: Deschutes Black Butte Porter
      • Whisky: Glendronach 18 "Allardice"

    #2
    For right now, it doesn't take too long to just clarify the butter first. Once the not fat components are removed, clarified butter works great for getting that crust. Smoke point is way higher than straight butter, and higher than most olive oils. I use ghee, which has a more pronounced flavor. Ghee takes longer to produce, so not really worth it unless you're doing a lb or so of butter.

    Comment

    • ReDDoG
      Club Member
      • Oct 2016
      • 53
      • North carolina

      #3
      Thanks Bruce54,Ill use that next time.

      Comment

      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #4
        Or just use a high smoke point oil like peanut oil and top dress with a dab of butter when you serve.

        Comment

        Announcement

        Collapse

        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
        See less
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}