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.
What about a mixture of butter and oil? There seems to be mixed information as to whether this actually yields a higher smoke point, but even if it doesn’t, it will effectively dilute the burnt flavors.