Is Butter Basting Steak STUPID?
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- เผยแพร่เมื่อ 26 พ.ย. 2023
- #shorts #food #easyrecipe
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What did you spread at the end of the oven one? Ghee?
Its still mooing
@@inav_1it's medium rare bro
Is it from Walmart?
@@borafrmdase beşiktaş over fenerbahçe
a real chef would accompany the steak with a glass of burnt butter on the side as a drink, served in a wine glass
You mean fermented red gasolin?
Preach
Clarified, of course.🤌
With or without pulp?
Ok
That „shut up, just shut up“ was heartfelt
Bro voice cracked
Super soy
69!!
@@MrJoseklonbro still says soy bro is living in 2021 😂😂😂
@@joeschmo4646better than 2023 🤷♂️
Kai is the only mf I know that bites a steak like it’s a cookie
otis steakmeyer
Get some better friends dawg
Fr tho why he eat it like that
Its easier than using knife 🤤
Like a porkchop 👍🏻
Bro got the bluetooth stove ☠️
Lemme see... WTF? That's either a heated cooker or wireless.
@@Sainttheslugcatjust using my brain here but I’m pretty sure he puts that in the oven on the desired temp for a bit and then uses it to cook
How he got the heat from that wood mat
@@BashOnYT If you used your brain a bit more, you'd see that's just a heat protection mat and that all he does is take the pan off the heat briefly to show it to the camera.
"take completely off the heat" and moves the pan with the same motion on the counter is underrated comedy gold
Humans have made some pretty weird practical science lol
I don't get the joke what'd he do?
@@brother_maleik 😂 it was on the counter originally. He didn't move the pan anywhere but a few inches to the left
It’s a wireless stove
It’s an induction coil under the wood, so it’s technically moved off the heat when he puts it to the side.
“SH-ut up” voice crack 😂
do you butter baste? Yes or NU?!
Alway
You said they pretty much taste the same, do the butter, garlic, and herbs not add any flavor?
no I prefer to steak baste my butter
I’m too lazy and poor to cook steak
tldr: grill it
Do you plan on patenting your wireless stove pan soon? Would love to invest
if people want to see me become filthy rich and buy an island. then yes
Fr tho how does it work???
@@ikilledkenny1011I think it's just a very hot pan on a pan holder. It's not on heat. Iron holds the heat well, and since the sear only takes a couple of minutes it's not uncommon to heat the pan, then remove from heat to melt butter and sear.
@@m4nap4rt20iron doesn't hold heat very well at all. It's just because it's thick so it has a lot of heat to lose
@@thefudger1945the thickness of the cast iron skillet makes it function somewhat like a capacitor for heat
Bro couldn't last 5 seconds after taking a bite of his steak 💀
Most wildest shit I ever heard.
Happens to the best of us 💀
bro sucked his own steak instead
he got moe lested
😆😆
Ngl I kinda mess with the slightly burned butter taste, I usually add the butter in when I flip to the other side and I love that jawn
I respect it, but honestly I've never liked the brown butter tatse for some reason, it's just too strong and kinda overpowers everything else, that's just my personal experience tho
Thanks for not lying
@@ACT1ON_JACKSON Yeah, I really like how committed to not lying people are these days.
cause you said jawn, i'll allow it
@@issacevans49 you don't like grilled cheesE?!
That ‘sHuT uP, jUsT sHuT up’ was such 5D comedy, I’m still laughing 😂😂😂
The steak was too good for him he couldn’t handle it 💀💀💀💀
Reverse searing in the oven is my favorite way to cook steak. I've gotten so many compliments on my steaks this way. I think the low and slow cooking has something to do with making it a bit more tender, too.
Same here. Perfectly control center temp and get an excellent sear… every time (although there is butter in my skillet when I sear)
I just put the butter in a serving bowl and dip my steak in it lol
this is the move honestly
I have a stick of butter as a side dish
@tas4u93 Eating raw butter should be a sin tbh
Oh the heart disease
Here’s a tip, if you want the butter basting to make a difference. Crush your garlic and chop your herbs. I see a lot of chefs on youtube, or “chefs” idk which you are 😂 no offense. But I see a lot of them that don’t seem to understand or care about the chemistry of cooking. If you cook that whole garlic in there…sure you’ll get some aromatics and the garlic might seep slightly into the butter and possibly faintly effect the steak, like a waft of a garlic fart from a week ago. But if you actually crush the garlic and throw it in there (you wouldn’t need three whole pieces for one steak) the juice and flavor (and health benefits) of the garlic would actually be a lot more present. Same with all of your herbs. The more crushed they are or chopped or diced or minced, the more their flavor will be allowed through the door into the dish.
I was under the impression that the butter itself was what made the difference in the flavor of the steak's outside & that the added flavors were simply optional because it's really the sugars & milk solids in the dairy that we want to undergo the maillard reaction on steak? But it seems you're saying it's the opposite, that the real point of the technique is for the other flavors? But if it was the flavor of the garlic & herbs that we wanted more, wouldn't it be a better idea to marinate the meat itself in those flavors for maybe a couple hours or so? The caramelization in butter definitely changes their flavors as well so you may prefer that method (or both like me lol). But I'm all kinds of confused about the real role of the butter in steak now. Lol. Could we use other fats then if the butter wasn't the point?
@@Dr__Feelgood I think its both! At the end of the day its up to you and your taste, but I think, yes any type of fat or oil will do. The fat plays its own role in changing the flavor profile of course, but it also acts to extract the flavors of the herbs and garlic and whatever else you add to it, and allow those flavors to penetrate the meat further. For example, the other night I fried some pork loin, and first I beat it, perforated it, and then heated a spice and herb blend in olive oil before adding the meat and letting it soak, mixing it around a few times. The heated oil, plus the perforation allows the flavor maximum penetration and then using that same oil to fry it in, gives you that nice taste on the onions and garlic, and I de-glazed the pan with some water after frying to make a nice kind of smokey herby sauce. Butter and fats can moisten, add flavor, or act as a vehicle for other more complex flavors too. Its great. I love how cooking is like a perfect combination of Science and Art.
I agree that it's both.
Let's not overthink it:
The butter acts as the "liquid solution" to heat the garlic and herbs from all sides.
Crushing and Chopping the garlic and herbs is just exposing more surface area for the butter to contact.
These two principles will help the ingredients "steep" into the butter..
@@Fantasticleman
You're under-thinking it, though. If butter was just the fat or medium in which the flavors of the herbs are infused for basting the steak with, why was it chosen by tradition then when there's a host of other options available that don't burn easily & have a more neutral flavor, which would therefore better serve that purpose? Like I said previously, the reason is obviously for the extra MAILLARD REACTION from the milk components that the other fats don't contain but that is desired in butter for this particular purpose. Yes, you can add all those other flavors & you may use other non-dairy fats as you wish, and in that regard it makes absolute sense to maximize the use of those other flavors with proper technique. But I don't think you're gonna be able to get a specific flavor like the unique one provided by the maillard either if you don't have the ingredients necessary for it to happen as quickly as it can with butter.
It's because butter already tastes good but most people would use tallow it's just way more expensive whereas butter is more affordable and pairs well with garlic and herbs
At work we usually do grill marks, and then put it in the oven, until the desired temperature and serve it with compound butter, pretty much same process for most proteins (chicken, fish, pork, lamb, beef) although just change compound butter for sauce in the others. For steak I really like the flavor basting gives it although that is just my opinion
Damn that's a horrific way to cook anything. Grill marks are useless garbage.
At work? Where do you work HAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
GAHAHAHAHAHHAHAHAHAHAHAHAHA
Bro I have a similar bluetooth stove… absolute game changer fr 🙌🏼
Whats it called? Cant find it!
Induction bro, magnets are crazy
@@user-ig5uz7sh6sit’s called a trivet not really a Bluetooth stove that is a joke. It’s like a coster so you don’t damage your countertops.
"Shut up, just Shut Up!" 😆🤣
I love that he called out all the idiots who think they can cook with the “it’s still mooing haha SHUT UP”
You can't cook
Is it really cooking when the thing isn’t even cooked?
@@marlo8850the red protein wouldn’t be leaking if it wasn’t.
@@David_ShaggyCustoms protein isn’t a liquid, what are you talking about, I made a joke, ok
It has nothing to do with their ability to cook. It has to go with him undercooking steak. Sometimes it’s just that simple lol
I misread the caption an got too hyped to watch him “blast” some steak with some butter lmaoo
Dude is my favorite YT chef!! 👨🍳. “Shut up, just shut up!!” 😂
The first steak I ever made I butter basted, and it was the best steak I ever had
"ShUT Up" "yoU shUT UP" 🤣
i love the way he cooks the thingy
Sounded like Scooby when you said “shut up”
Ok where is the heat coming from I can’t figure it out
I'm stumped, @SenpaiKai900
Serious question - considering that the amount of garlic flavor released increases dramatically the more you cut up your garlic (damaging its cells), why would anyone use 3 whole cloves of garlic in a recipe, when you could just do a rough mince of one clove and get FAR more flavor extracted? This is especially pertinent to butter basting, because the garlic is in the butter for just a couple of minutes, so even 3 whole cloves will release practically no flavor in that time. If you're trying to add flavor, adding cloves whole makes zero sense in most contexts. I do admit that there might be applications where adding cloves whole would be maybe more appropriate, but I also think that most of those recipes could be modified to use less garlic more efficiently. Also, I do get the visual appeal of whole cloves in a TH-cam video...but I'm pretty sure actual chefs sometimes do this, and their customers aren't watching them cook the food - they'll never see the whole garlic cloves.
ward
Could wrap that up in 1/4 the text. He most likely bruised them a bit and that is usually enough to flavor the oil. Yes you can extract more flavor but it's up to you on how much garlic flavor you want to impart to the oil, which already has a large amount from the herbs.
The sear is my favorite part, I love cranking the heat wayyy high with extra oil on a dry steak in a highly conductive pan and watch that steak fry it's so good
Bro got the Bluetooth stovetop💀
If put in oven im freed up to make rest of dinner etc. Also not setting off smoke alarms in apt. Bearly make toast without setting bloody thing off grrr
Bro tried that steak like he's in food wars
Bro is so pissed at the mooing joke 🤣
That looks really freaking delicious.
Magic is MSG btw just for who was wondering
I appreciate the honesty about the taste of both
got a subscribe from that last part 😂😂😂
"how was your steak sir"
"cooked amazingly, thank you"
Gordon Ramsey: “IT’S FUCKIN’ RAW!!!”
How'd you do that?
if you reverse sear you can have the best of both worlds. But it takes like 4 times as long
-Allow it to come to room Temp
-Season and rest 15 min
-Oven 250 until the steak reaches 95-100F
-Sear for 1.5-2 min you should be around 110 by then
-Lower heat and butter baste with shallots garlic butter rosemary and thyme boom. You have the wall to wall of an oven cooked but you can still get the sear of a strictly panseard steak but honestly it does take way longer
steak nerd oh hell nah
Cooked a ribeye last night at 250 until it came up to 140. Rested for 10 mins and seared 2 mins on each side. Perfect medium. Fat rendered out and the meat was like butter.
That low and slow is how you get that tough fat out of there. It's worth the time and it's not difficult.
The end is so iconic
How do you get the wood cutting board so hot?
He doesnt
Just a tip when you’re butter basting, constantly flip the steak every minute to get an even cook! Then it won’t be inconsistent like the one in the vid!
You don't need to constantly flip the steak to get an "even cook"
If you cook the steak on both sides for the same amount of time, then guess what? You'll have an even cook. Put butter in at around the last minute of desired temp, baste and then LET IT REST, You'll get a PERFECTLY even cook, every time.
I'd be willing to bet, he didn't let the butter baste steak rest AT ALL or definitely not long enough, which is the main reason why a steak will look and be inconsistent like his did
My man, not to gaslight you but that's not how it works, means you overcook on the sides so there's way less pink around the edges and way more grey. which then in turn makes for an uneven cook! You should look up some cooking guides to better your knowledge! you got this!
@@KingGogh
Best thing to do personally is to combine the two tbh
Bruh that last moan had me DEAD 💀
These people that think med rare is not cooked are just insane
@1betterthanyou1there are also people who will put a steak in a cold pan for 30 seconds and think it’s cooked
not saying it’s more or less common but there are definitely weirdos out there
My mother is one of those people that thinks pink = not cooked. She likes her steak well done, or in my words, cardboard.
I sincerely question the manhood of anyone who says "it's still mooing" in a negative way.
bro still movin man
dawg legit came at the end
What is that little wooden thing you’re cooking on and how does it stay hot enough to cook things so well?
For real I want to know
blue tooth induction, the harbullary batteries last over 36 hours straight
I think it's a very rare piece of equipment known as a "chopping board"
It's his sorcery
@@crisf2004lol clueless u are
Id go ballistic if a cook in my restaurant wasted that much butter and herbs on a steak lol
I’d go ballistic if it wasn’t grilled
I'll never understand why people butter baste a ribeye. That's the fattiest cut of steak you can buy. Why the fuck do you add more fat? I could understand adding it to a leaner cut, but you're absolutely brain dead to do it with a ribeye.
My man left the voice crack in
The voice crack is crazy
Not just mooing, that cow still grazing 😅
“Honey, our beef is eating the grass again!”
Haha 😐
Haha😐
Haha 😐
Nobody found this shit funny
This dude's comparing ways to cook a steak and he doesn't even have a grill. 🤣
They both look good ASF 🎉
Inside of the steak still had a beating heart😂
@1betterthanyou1 “where you dropped on your head as a child” is pretty redundant
@1betterthanyou11st was rare
Its still mooing
I felt that "Shut up, just shut up" 😂
Bro bit it and broke a teeth from the rawness
This has awoken something in me
NASA would like to know how you power Bluetooth conduction.
Bro got a foodogasime 💀
You had me at "the fat's more rendered" 🤤
That magic seasoning is msg 💀
My maternal grandfather always had his steaks cooked in butter. He died of a heart attack in his early fifties.
That 'UH!' at the end surprised me for some reason...
The oven cooked stake won't give you an heart attack
I felt that "Ahh~"
you talked about searing the oven steak like that wasn’t originally your plan
Ain’t no way bro says shut and and we aren’t funny but he still uses the Bluetooth burner joke💀💀💀💀
Where tf is that
“lookin a little albino” 😭
I sear both sides and then put it in the oven while I get the other shit together. Always works for me.
As much as i love butter based, ovens just helps me with other dishes that i have to make. More of a set it and forget it
Bro became Mickey Mouse for a sec lmao
REAL
this is why you do reverse sear, best of both worlds
bro just creamed when he tasted that stake
I've tried to think about steak versus oven, but I always see that in the end you're gonna have to use the pan anyway, so I don't.
“Shut up, just shut up” - Mickey Mouse 🐭🐁🪤
feel like bro wanted an excuse to make two steaks for himself😭
are we ignoring the noise he made at the end there 🤨
It's covered in butter, obviously it tastes better, it just gives you a heart atttack
The moan after the first bite 😂
Plot twist that “OH” at the end was just because he burned his tongue a bit
There's a difference between your steak being rare, and when it says "mooo."
the second 1 looked perfect its actually what id wanna order
sir how do you want your steak?
”still mooing”
Why are all of the hate comments so unoriginal and not funny?
May be sacrilege but I sometimes score both sides of the steak with shallow 1/8" deep cuts. Holds the seasonings and you have a thicker "browned" layer when done at the right temperature.
My wife likes Medium Well at a minimum, so it also helps to cook faster in the center.
I did NOT need to hear that moan at the end 😂
*"Mom My steak is Mooing"*
Bro turned into Mickey Mouse when he said shut up
Is nobody gonna talk about the sound he made at the end 💀💀💀
cracks me up, cause I hate when my steak moos 😆 now that I’m drooling….carry on….
Basically still eating grass 😂
No matter how you cook a top sirloin cap its going to be amazing
Had no idea cooking primarily in the oven is basically an equally good way of doing things. This will keep my smoke detectors from going off.
Bro it's moving 😂😂😂
They’re both great You can’t mess up a steak if you can temp it. Other than boiling
“How was the steak?”
He said he evades paying taxes!
I was always told to sear the steak before the oven to hold the juices in more.