✎ Why are steaks bitter and black after frying in butter?
✎ Why is the butter always burnt on the outside and raw on the inside every time you fry a steak?
✎ Why the surface of the steak after frying with butter has no crispiness?
🧈Because butter is not oil, it is essentially [fat extract from milk].
𝟏, butter has a lower heat threshold: the smoke point of butter is about 120 ° C to 150 ° C, but steaks need to be cooked at high temperatures in order to have a perfect Meladic reaction, and this temperature is not enough for frying steaks.
𝟐, butter is variable: butter contains milk fat and whey proteins, which will brown and produce smoke when the temperature is too high 🌫️, which will add an unnecessary burnt flavor to the steak. If butter is left at high temperatures for a long time, its taste and color will change, which may affect the overall taste and appearance of the steak.
It's best not to use butter as a base for frying steaks, but rather use vegetable oil to fry the steak first, and then use butter and spices at the end to add flavor.
Here's how to do it the right way:
❶ Thaw the steak completely and do not wash it, but only dry it with kitchen paper.
❷ Rub both sides of the steak evenly with black pepper sea salt and olive oil, massage and leave to rest for 10 minutes.
❸ Heat the oil in an iron skillet or pan until smoking, add the steak and sear over high heat for about 60s.
❹ Stand the steak up to seal the edges.
❺ Turn off the heat, remove the steak and let it rest for 3-5 minutes minutes to lock in the juices.
If you want to add flavor with butter 🧈, put the butter in over low heat, melt it and then pour it over the steak without stopping, repeating this seven or eight times so that the steak absorbs the flavor of the butter.