Brisket on Nostr: This is effectively how you boil a steak. You'll never get a good crust like this ...

This is effectively how you boil a steak.

You'll never get a good crust like this because the Maillard reaction requires temperatures higher than the boiling point of water.

If you're going to use butter, use it to baste the steak after you have a good sear. You want your pan hot & dry to do this, no oil is necessary. Once there is a crust, the pan will release the steak & it will no longer be stuck to it.

If you don't believe me, look up Maillard reaction.

quoting
nevent1q…g52h

Steak of the day. Happy Tuesday 🫂