I Cooked a Ribeye Steak In 3 Pounds Of Butter (EXPERIMENTAL)
ฝัง
- เผยแพร่เมื่อ 26 ก.พ. 2022
- If a Bone in tomahawk ribeye cooked in 100% butter doesn't sound like a good idea to you then I don't think we can ever be friends.
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Butter Steak Ingredients:
2 lbs (0.9 kg) bone-in ribeye steak at least 2 inches thick
3 pounds unsalted butter (1.3 kg)
1 head of garlic cut in half
4 medium shallots cut in half
3 sprigs sage
3 sprigs rosemary
6 sprigs thyme
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that cooked so well too! sheeesh
fr
I wanna see you attempt this😁
@thatdudecancook you should really like this comment
2 W chefs
Damn Senpai....you stay on all these youtube cooks asses!
I would call this Steak recipe a success and I am really happy about the butter currently hanging out in my fridge. The only thing I would do differently next time is to tie the steak up a little so it will cook more evenly. The leftover butter I will use for Yorkshire pudding's (upcoming video) roast potatoes (upcoming video), would also be amazing for roux, sauces, and even some types of dough that require fat.
Do you eat the shallots???? Also thank for the foamy butter explanation you've never emphasized that in previous videos!
Dude where'd the "if you know you know" go?
Be careful, i heard the fridge would sell that butter without your concern.
More experiments
Yo the reason it took so long to go past the 215 mark or so was the water content, once it reaches low enough water content it will sky rocket in temp.
“You can do anything with fat!”
I gotta start telling myself that more often.
I believe in you
How's the fat usage journey?
We all need to go hoggin' every once in a while.
The butter jumped past 212 really quickly because 212 is the boiling point of water. Once the water had mostly boiled out of the butter, like you were saying, then it could get hotter.
That’s what his explanation was for but I don’t think he ever explicitly said that the water content going to nearly 0 is why it changes. Intuitively it made sense to me but I understand how his explanation could leave a few scratching their heads
Deep Fried Steak!!! Always a restaurant back of house / kitchen favourite staff meal.
It is always cool to see a creator I like comment on another creator I like!
I just ADORED this recipe for butter soup! I loved the idea of using a ribeye for giving the broth a beefy taste, but I found it's a bit on the expensive side, so I had to reuse the ribeye a second time instead of just throwing it out.
You can reuse the beef until only the bone remains
That star wars butter sound 😅
Ok
The kulfi king is here.
A quick post bath sear wouldn't hurt! Pull at 115, rest for 10 minutes, plenty of time to strain butter into a pyrex, throw the dutch oven back on the burner on high heat, and plop that thing down for 30 seconds on each side. I'm gonna definitely do this.
The cap is always the best part IMO. Even if it’s a little over cooked the amount of fat in it adds to the all around tenderness and flavor.
The butter cost more then the steak in this video! I love it!
Not in Europe
@@timon240 how much is good quality butter cost there? In the states that was $6.99+ a lbs for that brand of butter
@@jasonparker6670 2€ for 250g of Kerrygold
Probably worth more after too
Than*
I tried this with a couple of big, fat wagyu burger patties instead of the ribeye…I deep-fried the beef until it broke up into tiny pebbles of deep golden brown, crunchy goodness and used it as a topping for baked potatoes, pizza, eggs, even popcorn. I strained the butter/wagyu fat, froze it thin and now I break off some when I need it for frying sausages, making gravy, omelets, etc…I’m going to try it as a sub for butter in my next batch of biscuits.
Kinda wish he had shown us how he strained the butter. Not because I don't know how to strain, but because I wanted to hear all of the noises and vocalizations and see all of the expressions he made while smelling, observing, and savoring the steak butter he created.
The butter shot up in temperature after all the water that was initially in it evaporated (at 212). That's why it stalled so much at first because all the water had to boil and leave just the oil (ghee)
I’m always holding out for you snagging that le cruset sponsorship my guy. You deserve it
The fact that you did this with Kerrygold Irish Butter made me love it right away. I discovered the greatness that is Kerrygold within the last couple of years when I moved to the east coast. I don't use any other butter now.
In laws just gifted me 5 pounds and I’m scared for my health
@@stronghandhanson they're tryna kill you bro
Kerry gold is a go to for butter, unless we drive up to the Amish market and buy ten pounds LOL
Liquid gold
@@stronghandhanson don’t be! Healthy fats and vitamin K. Just need lil balance lol
That looks amazing. I’ve been cooking a lot more with butter recently and it’s actually made everything I’ve cooked 10x better. I’d also like to add that when you were talking about moving the meat, I absolutely agree, I like to flip my steaks multiple times during the searing process but the key to it is you absolutely have to keep it even on both sides. So if you’re going to flip your meat, do it for the same time each side no matter how long. 1 minute, 2 minutes either way at do it for each side that way you get an even cook, and always rest your meat! Great idea and I’m definitely going to have to try this next time I cook a steak.
Agreed, people also need to remember that the more you have in the pan the more distribution of heat, so if you want a great sear, DONT OVERCROWDED THE PAN(not mad text just making it more noticeable)
I honestly believe that the butter-related culinary choices I've made have taken a couple years off of my life... and I'm still here for it. That kerrygold Irish butter he used is EXCELLENT.
@@nemosmith4835 French people been doing that for years. Any health issues come from sedintary lifestyle not butter
I flip during the sear too. It helps to cool down the meat so you don’t get well done meat underneath the sear.
Agreed! I always let my meats hang outside of the fridge for a while to not be so cold going on
I am going to butter cook stuff now ty
I want the video of how you strained that butter and what you did with the shallots and garlic and the herbs, etc, etc, etc. The steak looked beautiful.
Nice job and thank you for your positive vibes !!
It is insane how much I am learning from this channel. SO grateful for your great videos
Absolutely awesome video…I have to try this!
Genuinely thought the fridge was getting some love today. Psyched me too 😂
Some of the stuff you do reminds me of a Monty Python movie. Lololol.
I love your videos. Thanks for sharing your craft in such an entertaining and positive way.
This was great, I really enjoy your cooking videos 😁🙌🏼
You are quicky becoming my favorite TH-cam chef man. Keep up the good work
This guy is a legend 💯
Agreed
"psych" 😂
Love your videos man!
Making me a slightly better cook with each one!
Keep 'em coming
Love when an experiment turns out awesome!!!
This is one of the most beautiful things I’ve ever watched. So satisfying. Almost like a steak confit lol
We talk about how well he cooks but his striking is actually up to par. That spinning elbow was nasty 😂😂
I love this…. And I love how passionate you are about creating.
More power to ya.
You are hands down the funniest cook on TH-cam
I’m literally just coming back from a very nice restaurant eating duck and monkfish. After watching that I’m still salivating to eat such a dish! Please tell us all how you keep the pounds off ‘?!?
Jumping spin kicks to the fridge
There's very few things that butter doesn't improve! That looks delicious, must try it. I often cook mushrooms in butter with garlic so they might be a nice accompaniment.
the fridge is the paid actor
getting all those bruises
love ur energy and interest in food, keep it up
Spinalis (rib cap) is the best cut on the cow - unmatched flavor/tenderness combo. I think it's actually better cooked a bit more done, medium or even mid-well like on a traditional rib roast, because the fat renders into the meat a bit more, so it's just plain buttery. Nice work!
Gotta say I cooked this last night after watching this and it was f'n gorgeous! cooked it for me,wife,parents and my cousin and his wife. I did 3 T Bones and 3 rib eye. I re used the butter from the T Bones for the rib eye and I thought the taste was even better. I also seared them more after seeing yours. So thanks for this.
That searing job!! 👏🏼👏🏼👏🏼👏🏼. I was hoping you would put some of that butter in it. Made me happy 😊
I love cooking like this with butter!
I'm not a big red meat eater, but it looks so good that I may have to make this. I also really want that butter. Yum. Thank you chef!
“I’m gonna hit this with a little of my home made Rosemary salt…” (nothing) WHERE IS THE REAL SONNY? 😆
HAPPY NEW YEAR SONNY ... you know we love you!
I friggin looooove your enthusiasm! You never disappoint, I love how you say HERbs... it's so cute. Keep up with the recipes, I am a fan and I love your show! You need a TV show, it's definitely watch it💜
Hell yeah. Always enjoy these videos. The commentary is the best.
Would there be any significant difference if you peeled the shallots and garlic? I got a bit of a culture shock since in my family we've always peeled stuff before cooking.
No, taste-wise there would be be no difference. There is nothing wrong with peeling everything first. (Well, the garlic would not hold together and so would not become 'deep fried garlic' in the same fashion. If you keep it in the skin you'll be able to pop those cloves out and spread on bread/cracker. If you shell the garlic it will likely turn to mush inside the butter mixtrue)
In this case, because he plans to strain the mixture, he didn't bother taking off the skins. All of it will be caught in the fine-mesh strainer.
That said, if your onions have any dirt/mold you should obvious take those parts off regardless.
@@theouthousepoet great explanation, thank you!
Man your personality plus the editing was great! Super entertaining and informative!
This looks so freaking amazing!
Wow, what a new ?? technique! Agree the remaking butter so good for other endeavors. One of your best.
This looks so so amazing! Definitely gonna try this myself.
I was wondering, would it be an option to use a reversed sear on this?
Or would that ruin the butteryness of the steak?
Has anyone tried the reverse sear?
This whole video was a masterpiece. The beatbox, the wordplay.. the steak.. Great content!!
Love the video but wasn’t really a fan of the loud obnoxious woooo sounds
@@thedeathstar420 thanks for sharing
The fridge punching
@@thedeathstar420 that’s what he does though. It’s just his personality.
@@thatdudecancook don’t consider that a majority opinion. We watch your vids BECAUSE of your personality on top of your cooking skills.
You glorious bastard!!! That's was awesome! I'm trying this this weekend!!!!
That was the best laugh I've had today. Thanks.
This man will never convince me that basting a steak with unfoamed butter tastes bad 🤣
What an original concept, I love it. Keep thinking outside of the box, Sonny! You’ve been putting out great stuff lately. I’d love to see you do a Caesar salad vid!
It is not an original concept... all he is doing is badly confiting a steak.
Not only do I turn in to learn. But man you really make viewer’s like me feel great! Awesome personality! Very fresh take on food!
I’m so happy this was in my recommended today lol I’ll be binging all weekend.
WOW I just had an outback sirloin cut. Ever since watching this guy I CAN MAKE A BETTER STEAK!!!!!! Granted I'm still learning and and I'm like 75% I can make it better but WOW!!! THANKS
always wanted to see a steak cooked like this by a chef lol.
Everything about this video was wonderful. Smiled the whole time. A very drooly smile. 🤤
Psyching out the fridge made me laugh out loud. :)
Super sick bro. Very different !
So you commented like 7 seconds after he uploaded it and the vid is 11+ minutes 😂
@@lasseclausen5876 thanks
@@lasseclausen5876 well the title is pretty descriptive of the video
@@lasseclausen5876 he also did the shorts version as well and that was also pretty good
No I didn't 😬
Dude, that looks *amazing* I am so going to try this! I wonder how it would do reverse searing it, eg braise it in the butter and then sear. God that left over fat would make the best mashed potatoes ever
You made my mouth water with the golden brown garlic at the end 🤤
👊😆👍🏼
Bro! First time watcher here...
Great job, you killed it. I was cracking up, can't wait to check out your other videos. I'm a truck driver and you act like I do when I've been working too many hours and not enough sleep lol.
You're totally crazy and we love it 😛
I really feel like a reverse sear after the butter boil would take this next level.
I like your thinking.
That was some crazy cooking. Awesome effort.
You are a friggin genius! Brilliant on all points!
Duuude that looks amazongly good! I would love to see a video of how you store the butter and the other things. I bet that shallots taste incredible as well!!!
the shallots were unfrickingbelieveable
You are a master baster!
I fell for the “fridge hug.” I should have known better. That -ish was HILARIOUS. Also, yum to this whole video. 🤤
So did the fridge
Ok I usually comment about the fridge abuse being awesome. But this is up there on being one of the most mouth watering dish I've ever seen. Sonny, I swear I would pay you as a home prep chef if I lived near by. High end amounts of money to try your amazing food lol
Dude you're an absolute weirdo, but you would fit perfectly with myself and any other chef I've ever worked with.
I am sorry this grosses me out--- I like to drain fat from a fatty rib eye-- but your tuna casserole was the BEST I EVER MADE! thanks to him/you if you read this :)
Bro, bro, BRO! Did you just BEATBOX?!? OUTSTANDING! Entertaining and insightful, nice work!
11:01 I've got tears rolling down my face 😂👍 also your rhyme and beatbox were impressive 😌
Love your humbleness
the Beatboxing, the Buttah, and the fact that I actaully thought you were going to hug it out with the fridge had me rolling! That butter would be awesome in a Bordelaise Sauce. This Dude can BASTE.
That energy was amazing
This is my first time here....the spinning elbow and punch to the fridge was AWESOME!!!!!!
Your videos and cooking are the greatest. You make my day.
“You gotta keep meat moving” 😆😆❤️❤️😁😁
The fridge fight was hilarious
Dude, the pepper grinder is flippin epic!! Love the channel and hilarious kick to the fridge!
Thanks for thoroughly explaining forming butter, the process, I get it now.
The sneak attack on the fridge was fantastic!
That fake fridge hug into a spinning elbow was everything 😂
This video just turned me into a instant fan lol subscribed
Thumbnail makes this look so good
Cooked with finest Star Wars butter in the whole galaxy poor fridge can't take anymore punches
Great tip on the butter and basting sonny 👌
Dude, you’re silly AF!! Makes my day watching you cook…you remind me of me 😂 …except that I live in rental and can only hug my fridge
New fav cooking channel👍🏾👍🏾🤤🤤
11:03 Foodgasm
Yo!!!!! This is hilarious! This is Gold! Steak looked amaZIIIING!!! 😋
I snap to attention and salute every time Master Sergeant Gilbert appears......I mean I saute
"I think we need to hug it out fridge, psych!"🤣
Love this man!
Fantastic! I have the regular Thermapen, old style on ATK'S recommendation. As soon as I get my tax return I'm going to order the next gen as it turns back on when you pick it up and the led display rotates like a smart phone. And it's waterproof. Huge improvement. Also will order it thru your channel.
You know we love you and I'm off like a dirty shirt!
There are very few videos I've ever watched that have made my stomach feel so happy. That fat cap looks incredible even though it's not the desired temp you were looking for. My mouth is honestly watering and my cholesterol skyrocketing