Chef Nicole Brisson emphasizes that fresh, hearty herbs are essential for pan-searing steak at high temperatures, as dried herbs burn and diminish flavor.
Using fresh herbs with butter or neutral oil while basting enhances the flavor profile of pan-seared steak, allowing it to absorb the fresh herb essence.
Cast iron pans are recommended for searing steak due to their heat retention capabilities, suitable for both stovetop and oven usage.
For pan-seared steak, avoiding dried herbs is crucial, as they require lower cooking temperatures, resulting in a less desirable crust and flavor.
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