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

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Searing steaks in a few,need advice.

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

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  • ReDDoG
    replied
    Thanks Bruce54,Ill use that next time.

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  • Bruce54
    replied
    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.

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  • ReDDoG
    started a topic Searing steaks in a few,need advice.

    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.

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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.
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