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How am I suppose To get a crust on my ribeye with a piping hot cast iron, as well as not burning the butter when I go to baste it?
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I cook a lot of ribeye steaks in my cast iron. Usually they come out pretty good. I usually start off by turning my burner to the highest it can go so I can get the pan nice and hot and get a good crust on my steak. My problem is how do I do that without burning the butter when it is time to baste my steak? Any tips/techniques?
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