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.
Use beef tallow instead of butter. I personally just trim the excess fat from the steak and render that down then pull out all the solid bits, crank the heat until it smokes, then drop the steak in.