Quote:
Originally Posted by Megatron96
This works, but it's a little tedious. The big keys here are an oil with a higher smoke point than olive oil or butter (I typically use canola), and allowing your meat to come to room temp before searing. This reduces the time needed to cook your steak through to whatever doneness you like. It can be as little as 3 minutes per side for medium-rare.
Coincidentally, this is also where sous vide comes to the rescue. If you sous vide your steaks or whatever prior to searing, then your time on the pan is reduced by half, meaning less time for the oils/fats to break down and begin smoking. But that's another story.
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I do sous vide before, still smokes the hell out of my kitchen after 3 batches of steak (large fam to cook for). I do use olive oil though. I'll try canola next time.