Cooking your steak in the wrong fat

Although butter clearly enhances the flavor of steak, experts disagree that it is the greatest cooking fat. This is because butter has a relatively low smoke point, which is only 350 degrees Fahrenheit, according to Serious Eats (aka not nearly enough to get you that beautiful sear you crave). You are still only at 450 degrees even if you move on to clarified butter or ghee. Safflower oil has a smoke point of up to 510 F Celcius, making refined oil the finest choice for searing.

Beef tallow is another choice that increases the beefiness of your steak (via ByTable Foods). It has a comfortable medium-high to high heat, or 420 degrees, which is a little lower than the oil's smoke point. As a result, you might need to adjust the flame somewhat to make up for the taste that was added. Serious Eats advises adding butter to the meat after it has been seared, a minute or two before removing the steaks from the pan. By doing this, you may flavor the steak with butter without having to burn it.