Olive oil has a lower smoke point so when you want to sear meats on high or medium -high heat its better to use a higher smoke point oil (like avocado oil as someone mentioned)
Pans too hot with too much oil. Heat 1 Tbsp avocado oil in a cast iron skillet over medium-high heat until it’s shimmering then place your ribeye's in the skillet. Cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side. Reduce heat to medium-low, add butter, garlic and rosemary or thyme sprigs. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest. Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.
i do the above, but instead of butter basting in the pan i make different types of butter and freeze them for baking after sear. have the oven ready at 500 degrees, sear the outsides even timing, throw it on a rack or a new oven safe pan with the butter on top and some fresh herbs. leave it in for five minutes for thick cuts or less for thinner cuts and youre golden.
and definitely move on from olive oil for searing, its generally only good for certain things in the 375 temp range. avocado mentioned above is about 150 degrees higher but normally a bit more expensive.
Olive oil has a lower smoke point so when you want to sear meats on high or medium -high heat its better to use a higher smoke point oil (like avocado oil as someone mentioned)
@@ScottJohnson-cf8fk thank you
Pans too hot with too much oil. Heat 1 Tbsp avocado oil in a cast iron skillet over medium-high heat until it’s shimmering then place your ribeye's in the skillet. Cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.
Reduce heat to medium-low, add butter, garlic and rosemary or thyme sprigs. Once the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness, keeping in mind that the temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.
Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.
Awesome thanks for the information
Cast iron can do wonders, hope that helps might be a lot just how I like cooking steaks in mine.
Skillet needs to be seasoned first
i do the above, but instead of butter basting in the pan i make different types of butter and freeze them for baking after sear. have the oven ready at 500 degrees, sear the outsides even timing, throw it on a rack or a new oven safe pan with the butter on top and some fresh herbs. leave it in for five minutes for thick cuts or less for thinner cuts and youre golden.
and definitely move on from olive oil for searing, its generally only good for certain things in the 375 temp range. avocado mentioned above is about 150 degrees higher but normally a bit more expensive.