Rant: ruined my favorite pan trying to sear a steak at home last night

I was in my kitchen in Portland around 8 PM trying to cook a ribeye I bought from the local butcher. I cranked the heat way up too fast on my stainless steel pan and the oil started smoking before the meat even hit the surface. Then the steak stuck so hard it tore apart when I tried to flip it, leaving half the crust behind. Ended up with a burnt mess and a pan I scrubbed for 20 minutes. Has anyone else found a trick to get a good sear without trashing your cookware?

2 comments

2 Comments

jade_grant9513d ago

Ribeye from the local butcher" reminds me of the time I tried searing with avocado oil and set off my smoke alarm three times in one night.

the_simon12d agoMost Upvoted

That avocado oil smoke point sounds high on paper but it still gets you in practice. I switched to ghee a few years back and it handles the heat way better without filling the kitchen with smoke. Took me burning a few ribeyes to figure out the pan needs to be screaming hot but not quite as hot as you think. Little trick I learned is patting the steak bone dry with paper towels before it hits the pan cuts down on the spattering.