Imagine a perfect steak: a deep, mahogany crust. Inside, it’s pink and juicy. The first bite has a crunch, then a melt-in-your-mouth butteriness.
That came from a hot oil sear and a butter baste. You controlled the fate of that cow. You are a hero. A slightly greasy hero, but a hero nonetheless.
So, next time you cook a steak, don’t be scared. Grab your oil. Get that pan ripping hot. Then, throw in the butter and go wild.
Your taste buds will thank you. Your friends will think you’re a wizard. You’re not a wizard. You just know fat science. And that’s way cooler.
Cook steak with oil first, butter second. Always. Now go make dinner. I’m hungry just writing this.
