Reviews (1) Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 07/25/2017 This is an insane idea - cooking butter on high heat just burns it and makes the whole house stink. No one cooks with butter at high temperatures because the moment it starts to smoke it becomes bitter and burnt. If you're going to cook with high heat, you're better off using an oil with a high smoking point that won't result in a ruined pan or ruined food - grape seed oil or coconut oil are both great options.
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Gallery Recipe Summary Servings: 2
Ingredients Ingredient Checklist Two 8- to 10-ounce top loin boneless strip steaks, cut 1-inch thick, at room temperature Coarse salt and freshly ground pepper 1 teaspoon unsalted butter Mustard Cream Sauce Red Wine-Shallot Sauce Balsamic Vinegar Sauce
Gallery
Recipe Summary Servings: 2
Gallery
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- Two 8- to 10-ounce top loin boneless strip steaks, cut 1-inch thick, at room temperature Coarse salt and freshly ground pepper 1 teaspoon unsalted butter Mustard Cream Sauce Red Wine-Shallot Sauce Balsamic Vinegar Sauce
Directions
Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1/2 teaspoon butter to one side of pan, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Turn after 2 minutes, and cook until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
Transfer steaks to warmed plates to rest; reserve skillet for pan sauce, if desired.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 07/25/2017 This is an insane idea - cooking butter on high heat just burns it and makes the whole house stink. No one cooks with butter at high temperatures because the moment it starts to smoke it becomes bitter and burnt. If you're going to cook with high heat, you're better off using an oil with a high smoking point that won't result in a ruined pan or ruined food - grape seed oil or coconut oil are both great options.
Reviews (1)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 07/25/2017 This is an insane idea - cooking butter on high heat just burns it and makes the whole house stink. No one cooks with butter at high temperatures because the moment it starts to smoke it becomes bitter and burnt. If you're going to cook with high heat, you're better off using an oil with a high smoking point that won't result in a ruined pan or ruined food - grape seed oil or coconut oil are both great options.Martha Stewart Member
Rating: Unrated 07/25/2017
This is an insane idea - cooking butter on high heat just burns it and makes the whole house stink. No one cooks with butter at high temperatures because the moment it starts to smoke it becomes bitter and burnt. If you’re going to cook with high heat, you’re better off using an oil with a high smoking point that won’t result in a ruined pan or ruined food - grape seed oil or coconut oil are both great options.
Rating: Unrated
All Reviews for Pan-Seared Steak with Sauces
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pan-Seared Steak with Sauces
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
