3 ms·
> Then sear 1 minute per side and 30 secs on the sides, to get a crust. That's it. How do you not have the entire house smell like sautéed steak / have oil + f
by MuffinFlavored 2y ago
> Then sear 1 minute per side and 30 secs on the sides, to get a crust. That's it.
How do you not have the entire house smell like sautéed steak / have oil + fat droplets splatter everywhere on the stove/floor?
- mock-possum 2y agoRun your kitchen exhaust fan, and wipe up after?
- _rutinerad 2y agoUse a splatter screen, in addition to an effective kitchen exhaust fan.
- wenc 2y agoSear without oil. The steak itself should have enough fat (if it doesn’t your cut of steak might have too little marbling). Also searing for 2 minutes produces very little oil. Run your range hood fan. The reverse sear technique produces little oil splatter. My air quality monitor barely spikes.