I want to put the steak onto a hot pan to get that sear on the outside and uh lock in the flavor or something. But butter burns at high heats and oil doesn’t add flavor like butter.
Is there a way I can get the best of both? A nice sear but still cook in butter?
Says it’s a stirlon for example.
Some of the best steak I’ve ever had is ribeye fried then baked.
Skillet to oven
Skillet to oven cooking chart
Above instructions (and site) CANNOT be beat. Buy prime ribeye if you can.
Some of the best steak I’ve had has been sous vide.