@@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.
My understanding of butter basting is that it’s supposed to give you butter-flavored steak, but in reality you almost always just end up with steak-flavored butter.
And like so much more hands-on time with the steak. Like bitch I don't have time to sit there butter basting that steak, I got three six-tops I'm cooking for
Well is not, the butter is hot, enough to cook the meat, so by doing this, like a pro, you can ensure to have the exactly same color in all your steak area, that's why we do this. The video just prove the point, the one basted was visually better, that's was basting is about.
@@RomanGonzalez-vw3wl What's the point of using butter then, can I not accomplish that same thing by basting with whatever oil is already being used for the initial sear?
@armadillolover99 Hi, veteran caterer turned private chef, I can tell you that, yes, you can achieve the same result with only oil! An untold secret is that butter is used only for a smooth taste, velvet-like eating texture, and shiny visual approach (we kinda use psychology in order to trick hungry customers into buying/eating food that's "potentially" not worth the price or something can be easily done right-at-home even with cheaper ingredients!) Also, the price tag is in the ingredients and meat choice plus cut used. In the kitchen, my friend, always experiment using applied science!
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.
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.
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.
Crushed garlic easily burnt n make it bitter while whole garlic Infused a little bit in oil but once u smeared it on top of ur steak or the sauce it will become soft n sweeten to the taste..try it
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
@@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.
Hey I got a good one. How about not giving af how someone wants to eat their steak and not constantly crying about it? If someone wanted the steak legit raw? Fine. If they want it charred and overcooked? Fine. Most people eat their steak medium rare so idk why yall get pressed behind "it's still mooing" comments when people obviously do it just to trigger yall lmao
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
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
I only cook my steak in the oven and just yesterday I was thinking to try pan fried in butter. This video came up in my feed and I'm grateful it did. Old faithful it is 👍🏽🙌🏽 Thank you!
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
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've never understood the butter basting thing, and I rather prefer just using a marinade and some spices, but that's just me. If someone else likes butter on their steak, I love that for you♥️
I do all three, but for less time basting and less time in the oven, but the same sear time. Best of both worlds, definitely takes practice to tune all three timings right
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
The oven option works great when cooking a large number of steaks. The short time spent finishing the steaks on the stovetop with 4 burners allows you to have many steaks finished cooking within a short time frame.
Season with salt and pepper. Leave in the fridge overnight. Don’t cover. Take out of fridge and allow the steaks to come up to room temp. Pan sear each side 2-3 mins. Remove from pan and place a few pats of herb butter to the steak and tent for 10-15 mins. Superb!
i’ve made steaks both ways, steak can be dry without a butter basting because oils dont soak as well as fats or retain the juices or bind to the steak fats good, but butter does it’s magic everytime & also taste even better & makes for a moist tender steak.
Cast iron pans keep heat pretty well cause of the weight and thickness. Heat it up on/in the stove and move to the heating pan to cook. Don't ask me why cause I'm still trying to figure that out, but that's probably for camera reasons.
The way we've been doing our stick lately It's the cookie in the oven I don't know how long. And then instead of using butter we use baking fat And yes, the bacon fat gives it a lot of flavor. It's really tasty.😋🥰
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.
I’ve started finishing my steaks in the oven after searing (Costco steaks are thick af for some reason lol) and they’ve come out damn near perfect every time, best steaks I’ve ever made myself.
If you have a good piece of meat, especially dry aged, i think in general you want the taste to be pure, meaty. Therefore no butter. Same goes for the pepper in my opinion. You dont want to ruin it with burned pepper. So my recipe: grill the steak as pure as it is, salt it after it is rested and then eventually add fresh pepper if you are bored with the meat flavour 😉 leave butter for other thinks 😋
Dude that wireless stove thingy. And it's cooking techniques that make the difference. You can cook with the best stove or grill or oven and the food might still come out bad.
I like to do the opposite. Pan sear first to seal in the juices. Then finish off in the oven for 15-20 minutes. Always get compliments on tender juicy steak. 😊
The oven steak is actually pretty damn good. I had to do that a long time ago when I was married to my ex-husband because we didn’t have a grill and the only other quickest way that I knew how to do it was to make it in the oven and it came out so freaking good and I marinated it. It was perfection and my husband at the time even said it was amazing.
Butter basting is better imo. When using herbs like rosemary or thyme, this seems the best way to infuse their flavors into the steak as far as I know. If there's a more effective way to do that with your oven, I've never learned it
I never noticed a difference personally. I only did it starting out because that’s what all the TH-camrs said you should do. I’m talking straight sear with nothing but oil, compared to the butter basted in this video. To me the only thing that changes a steak is the amount of salt and garlic powder you use and whether or not it’s smoked/grilled, or pan cooked. Now I use a smoker 100% of the time. I get a 15$ London broil on clearance, salt it, garlic it, i make two small bowls of marinade. One butter and garlic based, and one mixed with Worcestershire and steak sauce based with kinders buttery steakhouse seasoning. First you get both sides salted peppered and garlic powdered and sear both sides in the smoker till you get those beautiful grill marks. Then I flip it once. Butter glaze both sides. Wait a while till the bottom side is seared again with fresh grill marks, then before you flip, glaze the top with the steak sauce marinade. Once flipped do the same with the bottom and repeat this process until the internal is between 125-130. Keep in mind as the “steak” cools, the outside heat of the meat is much hotter than the inside, and will slowly raise a few degrees in temperature after about 10 minutes. Best steak I’ve ever had. Even compared to wagyu ribeye and ny strip, the closest thing to compare it was deer blackstrap and tenderloins. Still pretty close. Deer just a bit better.
Oven will always make meat more tender if cooked for the right ammount of time, because the way the meat gets heated up makes all the fat that gets melted stay inside the meat, and therefore making it jucier and more tender, whereas butter cooking will make the fat come out of the steak and therefore it will be less juicy and tender, even though as it was cooked on butter it will be greasier and therefore apear more juicy if you dont take a good look, because the butter that stays on the top of the steak will start flowing down.
For 1.5 inches or thicker, reverse sear does such a good job. Edge to edge medium rare and really thick crust. It's insane how much better the fat gets rendered.
I just season with salt and pepper and get a crust on both sides before letting it rest😂 No oven, no butter, and it’s cooked perfectly, has perfect texture, etc… No need for unnecessary steps🤷🏻♂️
I’ve tried the whole butter basting thing for salmon and it’s a load of hogwash. As soon as that hot butter leaves the pan, it already looses heat. Just flip the salmon a little more frequently and it still tasted dang good with a crispy skin! Same people that throw away the back and shoulders+neck on a chicken. 🤦♀️ culinary elitist. Just cook food and enjoy. Not everything needs to be restaurant quality. Sometimes a pot of moms sausage gravy (very different dish here in Canada, browned ground meat, herbs, salt, stock, cornstarch to thicken and a little soy sauce for colour) served with mashed potatoes on a freezing Saskatchewan blizzard day warms the soul like no other. 💕
$50 OFF your FIRST order of A5 WAGYU BEEF (: www.crowdcow.com/l/uywukadcief
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?
@@R33dy0 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
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.
He heats cooks it a bit first, then he just puts it on the table with a coaster and the heat just finishes the job :/
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 🤷♂️
My understanding of butter basting is that it’s supposed to give you butter-flavored steak, but in reality you almost always just end up with steak-flavored butter.
And like so much more hands-on time with the steak. Like bitch I don't have time to sit there butter basting that steak, I got three six-tops I'm cooking for
Well is not, the butter is hot, enough to cook the meat, so by doing this, like a pro, you can ensure to have the exactly same color in all your steak area, that's why we do this.
The video just prove the point, the one basted was visually better, that's was basting is about.
@@RomanGonzalez-vw3wl What's the point of using butter then, can I not accomplish that same thing by basting with whatever oil is already being used for the initial sear?
@armadillolover99 Hi, veteran caterer turned private chef, I can tell you that, yes, you can achieve the same result with only oil! An untold secret is that butter is used only for a smooth taste, velvet-like eating texture, and shiny visual approach (we kinda use psychology in order to trick hungry customers into buying/eating food that's "potentially" not worth the price or something can be easily done right-at-home even with cheaper ingredients!) Also, the price tag is in the ingredients and meat choice plus cut used. In the kitchen, my friend, always experiment using applied science!
What kind of meat do you suggest sir? @@CoachPiccolo
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 👍🏻
Bruh that last moan had me DEAD 💀
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’m doing this today with some premium strip steak. You better believe I’m coming for you if it sucks 😂😂😂
@@DuskyJewel Haha how did it turn out?
Same here. It only makes sense though if the steak is thick cut, like over 1.25".
If you don't mind. Could you provide a brief description of say how youd cook a t-bone vs a ribeye, NY
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.
Crushed garlic easily burnt n make it bitter while whole garlic Infused a little bit in oil but once u smeared it on top of ur steak or the sauce it will become soft n sweeten to the taste..try it
He probably crushed the whole clove I understand bang for buck but it's less likely to burn when it isn't minced
@@emogi93not it of you pay attention to what your doing. Which is true quite often in cooking.
"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.
Bro is so pissed at the mooing joke 🤣
What! He was being sarcastic lol
@@CoachPiccolohe clearly wasnt tho lol
Sounded pretty sarcastic💀@@seekpenance
how much more obvious can it get than him literally talking to himself
@@Whoknowsqt people who use a joke more than 10 times are actually the autistic ones.
“SH-ut up” voice crack 😂
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
😆😆
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
lol “it’s still mooing…yea shut up just shut up”🤣🤣🤣🤣🤣 I think it looks great😋👌🏽
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
bro holding that beef like an in-game item
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
People when they see a steak that isn’t turned into inedible leather “it’s still mooing”
Just say you like cold meat
@@G-starr13My steaks are completely warm. But hey if you like chewing on inedible leather you do you.
@@naturalgas1180 if they know how to make it its not unedible at all
Hey I got a good one. How about not giving af how someone wants to eat their steak and not constantly crying about it? If someone wanted the steak legit raw? Fine. If they want it charred and overcooked? Fine. Most people eat their steak medium rare so idk why yall get pressed behind "it's still mooing" comments when people obviously do it just to trigger yall lmao
@@murasakino101 Noo i have to interfere to peoples choices and mock them if they are not the same as mine
The steak was too good for him he couldn’t handle it 💀💀💀💀
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
@@Mr.Jacobzez Look at his pan 💀 He didn't use stove or something idk 💀
the second 1 looked perfect its actually what id wanna order
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?!
“Pause” on that ending 😂😂😂
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
I only cook my steak in the oven and just yesterday I was thinking to try pan fried in butter. This video came up in my feed and I'm grateful it did. Old faithful it is 👍🏽🙌🏽 Thank you!
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
Love the spread! Born and raised in Chicago, currently living in San Diego. Going to Hawaii in October, I’ve visited before, love it.
Magic is MSG btw just for who was wondering
THANKYOU! 💜 Knew it weren't salt and had a feeling twas the MSG, very underutalised cooking goodness :)
@@danglyspaghet8883I think he does salt msg and a little bit of suger
Your gross
THAT ENDING “OH!” Was too real 😂🤣💀
Neither. Charcoal only
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 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
I've never understood the butter basting thing, and I rather prefer just using a marinade and some spices, but that's just me. If someone else likes butter on their steak, I love that for you♥️
"and a punch of overpriced black pepper from madagascar"
I appreciated the honest assessment of the two methods.
try milk next time, my friend charlie swears by it
No.
YOU CANNOT DENY THE MILKSTEAK@@Hickdkfjdjejvi
you cannot deny the milksteak
with a side of raw jellybeans
I do all three, but for less time basting and less time in the oven, but the same sear time. Best of both worlds, definitely takes practice to tune all three timings right
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
i love the way he cooks the thingy
Bro I have a similar bluetooth stove… absolute game changer fr 🙌🏼
Whats it called? Cant find it!
Induction bro, magnets are crazy
@@AustinShanks-n7eit’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!" 😆🤣
The oven option works great when cooking a large number of steaks. The short time spent finishing the steaks on the stovetop with 4 burners allows you to have many steaks finished cooking within a short time frame.
"ShUT Up" "yoU shUT UP" 🤣
Season with salt and pepper. Leave in the fridge overnight. Don’t cover. Take out of fridge and allow the steaks to come up to room temp. Pan sear each side 2-3 mins. Remove from pan and place a few pats of herb butter to the steak and tent for 10-15 mins. Superb!
The first steak I ever made I butter basted, and it was the best steak I ever had
That oven steak looks perfect in the middle
That looks really freaking delicious.
i’ve made steaks both ways, steak can be dry without a butter basting because oils dont soak as well as fats or retain the juices or bind to the steak fats good, but butter does it’s magic everytime & also taste even better & makes for a moist tender steak.
"how was your steak sir"
"cooked amazingly, thank you"
Gordon Ramsey: “IT’S FUCKIN’ RAW!!!”
How'd you do that?
That scream at the end.
Bro moaning was outta pocket 😂
I thought I was the only one that heard that.
I appreciate the honesty about the taste of both
How do you get the wood cutting board so hot?
He doesnt
Almost any way of cooking steak is delicious. It comes down to personal preference. So long as you don't cook it well done. 👍
Ok where is the heat coming from I can’t figure it out
I'm stumped, @SenpaiKai900
Cast iron pans keep heat pretty well cause of the weight and thickness. Heat it up on/in the stove and move to the heating pan to cook. Don't ask me why cause I'm still trying to figure that out, but that's probably for camera reasons.
The way we've been doing our stick lately It's the cookie in the oven I don't know how long. And then instead of using butter we use baking fat And yes, the bacon fat gives it a lot of flavor. It's really tasty.😋🥰
Next time you better bite the cow💀
Your content is so good man
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.
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’ve started finishing my steaks in the oven after searing (Costco steaks are thick af for some reason lol) and they’ve come out damn near perfect every time, best steaks I’ve ever made myself.
“Honey, our beef is eating the grass again!”
Haha 😐
Haha😐
Haha 😐
Nobody found this shit funny
Sounded like Scooby when you said “shut up”
If you have a good piece of meat, especially dry aged, i think in general you want the taste to be pure, meaty. Therefore no butter. Same goes for the pepper in my opinion. You dont want to ruin it with burned pepper. So my recipe: grill the steak as pure as it is, salt it after it is rested and then eventually add fresh pepper if you are bored with the meat flavour 😉 leave butter for other thinks 😋
What do you cook on? Like what is the stove thing?? Thanks
That Shang tsung was absolutely demonic
theoretically you could’ve butter basted after the oven
Omg those both look devine 😍😋
Dude that wireless stove thingy. And it's cooking techniques that make the difference. You can cook with the best stove or grill or oven and the food might still come out bad.
The Micky Mouse came realy trough on the shut Up 😂😂
The "OOHh 😩" at the end 😂
The voice crack on the shut up was divine
That looks so good ❤
I like to do the opposite. Pan sear first to seal in the juices. Then finish off in the oven for 15-20 minutes. Always get compliments on tender juicy steak. 😊
Dude is my favorite YT chef!! 👨🍳. “Shut up, just shut up!!” 😂
Lmao the moan at the end 😂
The oven steak is actually pretty damn good. I had to do that a long time ago when I was married to my ex-husband because we didn’t have a grill and the only other quickest way that I knew how to do it was to make it in the oven and it came out so freaking good and I marinated it. It was perfection and my husband at the time even said it was amazing.
Butter basting is better imo. When using herbs like rosemary or thyme, this seems the best way to infuse their flavors into the steak as far as I know. If there's a more effective way to do that with your oven, I've never learned it
Butter basting is where it’s at, more fun and in my opinion more flavor. You can also bake and sear after.
I never noticed a difference personally. I only did it starting out because that’s what all the TH-camrs said you should do. I’m talking straight sear with nothing but oil, compared to the butter basted in this video. To me the only thing that changes a steak is the amount of salt and garlic powder you use and whether or not it’s smoked/grilled, or pan cooked. Now I use a smoker 100% of the time. I get a 15$ London broil on clearance, salt it, garlic it, i make two small bowls of marinade. One butter and garlic based, and one mixed with Worcestershire and steak sauce based with kinders buttery steakhouse seasoning.
First you get both sides salted peppered and garlic powdered and sear both sides in the smoker till you get those beautiful grill marks. Then I flip it once. Butter glaze both sides. Wait a while till the bottom side is seared again with fresh grill marks, then before you flip, glaze the top with the steak sauce marinade. Once flipped do the same with the bottom and repeat this process until the internal is between 125-130. Keep in mind as the “steak” cools, the outside heat of the meat is much hotter than the inside, and will slowly raise a few degrees in temperature after about 10 minutes. Best steak I’ve ever had. Even compared to wagyu ribeye and ny strip, the closest thing to compare it was deer blackstrap and tenderloins. Still pretty close. Deer just a bit better.
its not just still mooing, its still in the womb 💀
He arrived at the end 😂
Oven will always make meat more tender if cooked for the right ammount of time, because the way the meat gets heated up makes all the fat that gets melted stay inside the meat, and therefore making it jucier and more tender, whereas butter cooking will make the fat come out of the steak and therefore it will be less juicy and tender, even though as it was cooked on butter it will be greasier and therefore apear more juicy if you dont take a good look, because the butter that stays on the top of the steak will start flowing down.
Bro all those picanha steaks 🤤
For 1.5 inches or thicker, reverse sear does such a good job. Edge to edge medium rare and really thick crust. It's insane how much better the fat gets rendered.
I love to edge with 1.5 inch
The end is so iconic
Steaks so good you had to argue with yourself lol 😂😂😂
I just season with salt and pepper and get a crust on both sides before letting it rest😂 No oven, no butter, and it’s cooked perfectly, has perfect texture, etc… No need for unnecessary steps🤷🏻♂️
I’ve tried the whole butter basting thing for salmon and it’s a load of hogwash. As soon as that hot butter leaves the pan, it already looses heat. Just flip the salmon a little more frequently and it still tasted dang good with a crispy skin!
Same people that throw away the back and shoulders+neck on a chicken. 🤦♀️ culinary elitist.
Just cook food and enjoy. Not everything needs to be restaurant quality. Sometimes a pot of moms sausage gravy (very different dish here in Canada, browned ground meat, herbs, salt, stock, cornstarch to thicken and a little soy sauce for colour) served with mashed potatoes on a freezing Saskatchewan blizzard day warms the soul like no other. 💕
Now that's what I call an ocean of butter 🧈😅 Looks epic though 🔥🥩
Saw the thumbnail and thought of bananacue, I'm craving it now
One bite and Heaven calls you to return to earth because they are tired of ascending when your not supposed to 😂
Grass feed butter yes! Each has there preferences in doneness.
Bro eating at the blood bank😂
They’re both great You can’t mess up a steak if you can temp it. Other than boiling
"How is your steak cooked sir"
"Idk ask it yourself"
That last part caught me off guard.
Bro got the Bluetooth stovetop💀
“Shut up! Just shut up!” 🤣
The oven cooked stake won't give you an heart attack