Quote:
Originally Posted by Baby Lee
First off, I should clarify that I crust steaks in a dutch oven, not a shallow skillet. My use of 'skillet' was an imprecise continuation of the conversation.
That makes the oil decision one of heat capacity and not having to char the sides of the steak separately.
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Sometimes I tip the steaks on the side for a minute, other times I break one of these out: