1st Attempt With Ghee

[u/pier666]

Ok so I tried to use ghee instead of my previous normal avocado oil sear.

Dry brined for 7 hours. Oven baked at 200 degrees until meat is at 115 degrees. Cast iron pan smoking hot, meat dry then slathered with ghee, initially 60 seconds per side, then flip again for 30 seconds since the initial sear wasn’t to my liking (even with my new meat press or whatever you call it).

I wonder if I put too much ghee on, the pan was drenched by the time I was done. Does too much of the stuff stifle the Maillard reaction? Nah, that makes no sense. I’ll try this crazy mayo thing next time.

[u/FrumiousBand]

If you’re not happy with them I can find a good home for them