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.
Bacon fat is great stuff for steak searing. Plus it is an excuse to cook large amounts of bacon. I guess you can buy it, but then you don’t have bacon.