If you like the taste of butter but find you always end up sacrificing a nice charred edge on your steak when you cook with it, then fear not. This weeks Chef’s tip comes from Aussie Chef, Curtis Stone and he has just the answer for your browned butter bust-ups. Use half olive oil, and half butter to cook with- olive oil has a higher smoking point than butter meaning that you can cook at higher temperatures and still get a nice char on your meat. And that’s just more proof that fat really is our friend.
In the picture: Chef Curtis Stone and Food Stylist extraordinaire Deb Winson