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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Searing steaks in a few,need advice.
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Club Member
- May 2016
- 115
- Portland, OR
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- 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"
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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