More heat & time preheating will get the pan hotter for that instant sear.
Cast iron tends to have more thermal mass, so it keeps that high heat for longer after adding the steak.
A thin ribeye won't need long (less than a minute each side).
In the end, nothing beats more practice. I'm sure puzzles appreciates the effort & intent. 💚🫂
Ooooo next time I’m gonna heat the pan with the butter earlier 🫂
Butter burns quickly & limits your temp range.
I'd use a dry pan to get the initial sear & add the butter just before turning.
Once seared the steak easily disconnects from the pan. You don't need butter/oil to avoid sticking, it's purely for flavour.
I don't frequently cook steaks in butter, I usually use a charcoal grill.
Wayyy better today already 🫂 https://i.nostr.build/ir5H2D4kruXoDzFE.jpg
Nice work!
That's a really thin steak & hard to keep from overcooking!
That pinkish stuff scared me because my biggest fear is making him sick. I literally tried to take the plate back to put it back on for a while and he practically stabbed me with the fork 😂
😂 you did good!
Beef is pretty damn safe. You could eat it raw but it tastes better cooked a little.
Yes! Get that pan scorching hot to get that crusty outside but rare inside.
You can even bareback that steak without butter in a hot pan.
If the steak is thin, throw it in straight from the fridge.
Then let it rest for a few minutes and cut it against the grain. Sprinkle some coarse sea salt. Do the chef’s kiss gesture. You’re done 👌
Thanks so much🫂
I need all the help I can get
One more tip! Pat the steak dry on both sides before throwing it in 🔥
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