THE FIRST REAL-BUTTER SEARING FAT
Real Butter. High Heat.
Butter burns. Oil tastes like nothing. SEAR gives you real butter flavor that takes a ripping-hot pan.
Three ingredients. That's it.
What it does in your pan.
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Real butter, no burn.
Real clarified butter delivers steakhouse flavor. High-oleic oil takes the searing heat butter can't.
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Takes high heat.
Made for hard searing, roasting, and pan-frying—holds up without scorching the flavor.
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Restaurant-grade crust.
Builds a deep, even golden sear on proteins, vegetables, and potatoes—the browning home cooks chase.
