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Prime steak cooked in a pan
I've recently become interested in cooking steak in a pan from start to finish. I've already done a cold sear method and would like to try a sear and baste method next where usually butter is repeatedly spooned over the meat to help form a crust.
The problem I'm having is no matter how I cook the steak (reverse sear, sous vide, etc.) when it comes time to sear, although I'm able to get a nice mahogany color on the surface I can never get it to be crispy. There's simply too much rendered fat in the pan when all is said and done. I thought maybe I can use all that melted fat to baste or maybe alternatively to remove it from the pan? How do y'all get the crispy crust?
Any tips would be appreciated. submitted by /u/AfterAwareness2321
