"Perfectly searing a steak is really about coaxing a pan into a very specific temperature window. You need it to be hot enough to form a deep brown crust, but not so hot that it scorches and fills the kitchen with smoke."
"Butter has a smoke point of 350 degrees Fahrenheit, so butter alone can't handle the high heat of a steak-cooking pan for very long before it blackens and once that happens, it tastes, looks, and smells nasty."
"Adding a splash of oil first helps 'calm it down,' by creating a thin layer of oil that the butter can melt into, instead of directly meeting the hot pan."
"The challenge when cooking a steak is finding a way to impart the flavor of browned butter without letting it burn before the steak is cooked to your preference."
Searing a steak involves achieving a specific pan temperature to create a deep brown crust without burning. Butter alone cannot withstand high heat due to its low smoke point and milk solids. Chef Thomas Keller recommends adding oil first to create a buffer, allowing butter to melt without burning. The challenge lies in achieving the flavor of browned butter while preventing it from becoming bitter. Oil can tolerate higher temperatures, making it a better choice for high-heat cooking.
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