Cross posted from OB because food.
Damnit, now I want badger.FIDO*98* said:
Ribeye, Ribeye, Ribeye, Ribeye, Ribeye, Mushroom!
FIDO*98* said:
If you are searing properly, you'll be above the smoke point of every oil. I've seared plenty of steaks with olive oil and other oils and it doesn't make a difference. Just lightly brush the steak and use high heat. The majority of the smoke is coming from the steak and fat rendering and not the oil used to brush it.
Save the chunk of butter to melt over it when the steak is resting. There's no benefit to cooking in it
Deats said:FIDO*98* said:
If you are searing properly, you'll be above the smoke point of every oil. I've seared plenty of steaks with olive oil and other oils and it doesn't make a difference. Just lightly brush the steak and use high heat. The majority of the smoke is coming from the steak and fat rendering and not the oil used to brush it.
Save the chunk of butter to melt over it when the steak is resting. There's no benefit to cooking in it
You're still wrong on this.
FIDO*98* said:
If you are searing properly, you'll be above the smoke point of every oil. I've seared plenty of steaks with olive oil and other oils and it doesn't make a difference. Just lightly brush the steak and use high heat. The majority of the smoke is coming from the steak and fat rendering and not the oil used to brush it.
Save the chunk of butter to melt over it when the steak is resting. There's no benefit to cooking in it
FIDO*98* said:Deats said:FIDO*98* said:
If you are searing properly, you'll be above the smoke point of every oil. I've seared plenty of steaks with olive oil and other oils and it doesn't make a difference. Just lightly brush the steak and use high heat. The majority of the smoke is coming from the steak and fat rendering and not the oil used to brush it.
Save the chunk of butter to melt over it when the steak is resting. There's no benefit to cooking in it
You're still wrong on this.
Well, there was an entire thread that basically became a mission to prove me wrong complete with pics of their fails. Go ahead and step up to the plate!
jel....that Ribeye look great!!
SquirrellyDan said:
Using clarified butter when searing makes all the difference in the world, but to each his own.
FIDO*98* said:SquirrellyDan said:
Using clarified butter when searing makes all the difference in the world, but to each his own.
No issue whatsoever using clarified butter. I've seared steaks with it just like olive oil, grape seed oil, avocado oil, peanut oil, canola oil, etc. A little fat is just the medium for contact with the pan.
SquirrellyDan said:FIDO*98* said:
If you are searing properly, you'll be above the smoke point of every oil. I've seared plenty of steaks with olive oil and other oils and it doesn't make a difference. Just lightly brush the steak and use high heat. The majority of the smoke is coming from the steak and fat rendering and not the oil used to brush it.
Save the chunk of butter to melt over it when the steak is resting. There's no benefit to cooking in it
Using clarified butter when searing makes all the difference in the world, but to each his own.
Quote:
If you are searing properly, you'll be above the smoke point of every oil. I've seared plenty of steaks with olive oil and other oils and it doesn't make a difference. Just lightly brush the steak and use high heat. The majority of the smoke is coming from the steak and fat rendering and not the oil used to brush it.
Save the chunk of butter to melt over it when the steak is resting. There's no benefit to cooking in it
chilidogfood said:
I feel like the water content of butter is too high and you'd dissolve the delicious crust during the rest period.
if done properly, there is nothing to "rinse off". the salt will have been absorbed by the meat.chilidogfood said:
Do you rinse off your dry brine, or do you cook it as-is?