Quote:
Originally Posted by candyman
I do sous vide before, still smokes the hell out of my kitchen after 3 batches of steak (large fam to cook for). I do use olive oil though. I'll try canola next time.
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Didn't know you were cooking more than a couple steaks.
This might be a better alternative:
https://www.foodnetwork.com/recipes/...recipe-2131274
Also, remember the bit about brushing the oil on the steak; don't pour oil into the pan. It should be a dry pan.
For multiple cycles, you'll have to wipe/pour out the pan out between batches if there's excess oils/fats in the bottom of it. You want the pan pretty dry before throwing new steaks on it. Basically a sheen of oil is okay, a little pond is not.
And besides canola you can try peanut oil. If you want that buttery flavor from butter or grassy flavor from EVOO right after the steaks come out of the oven pour a dollop of EVOO onto the steak and brush all over, or simply throw a pat of butter onto the steak and let it melt under the foil as its resting.
One other way to get that buttery flavor but with a meatiness is after cooking all of your steaks, pull the pan out of the oven and put it on the stovetop and toss a few pats/tablespoons of butter into it at medium-low heat until it turns slightly brown then pour over steaks.