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STEAKS!!!!!!!

Piobaire

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Sounds perfect but let me pick at two things:

1) Did you put it in a dry pan or was the ghee already there?
2) Did you baste?
 

Rumpelstiltskin

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Sounds perfect but let me pick at two things:

1) Did you put it in a dry pan or was the ghee already there?
2) Did you baste?
1. Preheated the skillet 10 minutes prior. Added ghee right before I dropped the steak in;
2. Constantly
3. I semi-burnt the frozen french fries :rotflmao:
4. I am in no way shape or form a good cook
 

Piobaire

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1. Preheated the skillet 10 minutes prior. Added ghee right before I dropped the steak in;
2. Constantly
3. I semi-burnt the frozen french fries :rotflmao:
4. I am in no way shape or form a good cook

So let me give you this advice. Preheat that skillet. Dribble a bit of a very high flash point oil like grape seed or peanut. Smear the pan with it using a paper towel. When the pan is at temp drop the steak in. Sear for 30-60 seconds and flip. THEN put the ghee in.

Everything else seems in line. You need to have the pan dry to start to get that crust built really fast.
 

Fifty150

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Ribeye. Porterhouse. I think most of us can attest to the pleasure of the popular cuts. I've taken favor to tri tip. The Santa Maria steak.
 

Piobaire

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So this is no doubt equivalent to the pizza pic you stole from Liguria when talking about homemade pizzas. Go away, boring troll.
 

saint

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So let me give you this advice. Preheat that skillet. Dribble a bit of a very high flash point oil like grape seed or peanut. Smear the pan with it using a paper towel. When the pan is at temp drop the steak in. Sear for 30-60 seconds and flip.
You can also rub the heated pan with the fatty side of the steak rather than using oil. Don’t use ghee only though, you need the solids in butter to really add flavor when basting your steak prior to serving.
 

Omega Male

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Looks great! I've smoked a few steaks too and there's something about the consistency and flavor profile that doesn't appeal to me versus the standard reverse sear or direct heat grill. Not sure what it is?
 

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