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I’ve never done it exactly like that, but you can achieve similar results by flipping the steak more often. You often read that you should only flip it once, but that’s a guaranteed way to screw up a steak. What you want is enough browning on the outside to create flavor but not cook it so hard that you end up with a thick, well done layer surrounding a less cooked interior. I have no objection to basting a steak in butter or rendered fat, as that adds a lot of flavor. I wouldn’t sear it at a high temperature with pepper, as pepper will burn. It is a good idea to put the pepper in the butter, as pepper is soluble in oils, but I might add the pepper right at the very end to avoid burning it.
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