There is no oil in steak unless you cook it in a frying pan with added oil. A good steak should be marbled with fat.
I know what makes for a good steak.
I prefer my steaks to be seared in clarified butter after a reverse sear.
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There is no oil in steak unless you cook it in a frying pan with added oil. A good steak should be marbled with fat.
And you don't have to cut the handle off you pan.You don't need one if you have a convection oven
Bought an $8 pan and cut the handle off. Seasoned it in the air fryer. Works great.
I tried this the other day...and it was good....but next time I'm going to use very cold or even frozen steak. The center was a little too done for my taste and only the corners had the crust I was looking for. I think a frozen steak will give it enough time to develop that crispy crust while retaining a rare or medium rare center.I love mine.
I've found they do up a Filet Mignon rather nicely:
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