There are oils that could handle that higher temp, but not butter. butter Directions In a medium skillet over medium-high heat, heat oil. My belated research indicates that smoke point of butter is 350F, so guessing "blazing hot" is really somewhere closer to that, than 400F. Boneless ribeye steak, preferably 1 1/2'-thick Kosher salt Freshly ground black pepper 2 tbsp. Finally had to put water into the pan, killing the smoke, the steak, and making a pretty good run at killing the pan (going to take a lot of work to get the black off). Finally got the fire out, but billowing smoke continued unabated. When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip. Meanwhile smoke had filled about half the house and set the fire alarm off. Took it off the stove, and tried to blow flames out. I took a quick look at the bottom of the steak and it was charred black all around the butter, so I added a little more butter, again dropped the steak on top of it, and this time I got INSTANT 18 inch flames (this is an electric stove, and a very thick bottomed stainless pan). I got INSTANT billowing black smoke, which filled the kitchen in seconds. I dropped in less than a teas of buffer, and the steak on top of it.
The pan was (per the video) "blazing hot" (400F). Heat a large saut pan on the stove and add enough olive oil to lightly coat the bottom of the pan. Once when a little too much fat aculated in my toaster oven from warming up chicken tenders and such, and when I tried this recipe. Season the steaks with your favorite steak seasoning. I've only ever had open flames in my kitchen twice.
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