Recently switched from cast iron to stainless steel and also recently received some “American Wagyu” Filet Mignon as a gift, so of course I had to sous vide the steaks and pan fry in the steel.
I cooked the steaks at 126° F for 1 hour, then pan seared in butter at med-high heat for 1 min 15 sec per side, and of course basted with the butter.
This is my 3rd attempt cooking in a stainless steel pan and I’m extremely happy with the results – these may be the best steaks I’ve ever made. It’s safe to say I’m a stainless steel convert now.
by forgot_my_acc_name
3 Comments
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The stainless steel pan I recently bought was just an Amazon Basics tri-ply 12” frying pan, only cost $35 or so. I really love this pan, I feel like it was a great value. It heats quickly, evenly, and holds the heat.
Maybe a dumb question, but how did you keep your butter from burning?