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EmoDuck , 1 month ago You can use Ghee or any type of clarified butter. The milk solids are the part of the butter that burn, pure butter fat has a pretty high smoke point. Also, don’t be afraid to add olive oil or butter to the steak after serving. PS: Not to be TOO pedantic but searing doesn’t lock in flavors/juices, it’s just for the maillard reaction
You can use Ghee or any type of clarified butter. The milk solids are the part of the butter that burn, pure butter fat has a pretty high smoke point.
Also, don’t be afraid to add olive oil or butter to the steak after serving.
PS: Not to be TOO pedantic but searing doesn’t lock in flavors/juices, it’s just for the maillard reaction