Sourdough, developed during the gold rush. The trick to a good sear The steaks should be evenly coated with the salt and pepper When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up Top with pieces of butter.
Flip the steaks and add the butter to the skillet Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45. Stop overcooking your steak every time and finally use a foolproof method The reverse sear method ensures perfectly cooked steak every time.
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