Went to a steakhouse the other night, and the steak was great. I noticed it had an awesome "crust" on it, far better than I have ever made at home. What do they do to get such a great crust on it? My technique has always been to sear it in a skillet, add salt, pepper and some butter when done, then finish in the oven. I read (I think on this site) that you don't add the salt/pepper/butter before searing as that will burn it/foul it up.
Anything else I can do to make my steaks have a thicker "crust"?
Thanks for any serious replies.
Anything else I can do to make my steaks have a thicker "crust"?
Thanks for any serious replies.