Is Butter Basted Steak A Waste Of Time?
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- čas přidán 4. 07. 2024
- I have always wondered if butter basting a steak was worth it. Now I did a test to discover if it is worth the extra effort. I sear 2 identical filet mignon steaks and run a test to see if butter basting is better than a compound butter.
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I love your channel., especially when you're breaking down primal cuts. I watch many cooking channels and the best idea I've seen for the plastic wrap is from chef Jean Pierre. He wipes the cutting board with a wet towel and the wrap sticks to it nicely. Keep up the great work and thanks for the tutorials on breaking down and trimming the primal cuts.
Brown butter and cooked garlic will always taste better than cold butter and raw garlic. A better comparison is to cook the compound butter in the pan separately while the steak rests. Then pour that on the steak
Cut a long enough piece of wrap so you can tuck it under the cutting board! 😎😎😎
Why not make a brown butter-compound butter with minced roasted-garlic?
If your butter isn’t sizzling on the steak as it is being basted, then you are wasting your time. You want the butter to brown the surface of the steak, and never flip your steak as you baste.
It’s still cooking the steak so no that’s not true. Should be bubbling, yes. But definitely not a waste….
It is tbh. Just melt butter and pour on top. Tastes pretty much the same.
Ruth Chris puts butter on every steak they send out the door..
THAT'S what I'm talkin about!
Instead of using plastic wrap use parchment paper to achieve what you are trying to do
I basted my steak with butter last night and it was really good!
Now I want a steak at 8AM
great video!
Make the compound butter with roasted garlic
Are those non stick pans??
Put your cling wrap in the freezer a couple mins before use it makes it’s easier to use
I'd love to see this on a low cost steak, I bet it would have a greater effect.
Yeah, if I'm spending $28 a pound for a steak, I want to taste just steak.
No, it would just be less of a waste of meat!
What temp was your oven? How long were they in for? Thanks!! Delish
I always preferred to use compound butters. Better, more accurate results, and easier to train my line cooks in proper usage. Yes, you can mess up plating a compound butter. Also. It's easier to offer different options at a lower food cost. Excellent video. Once again, skills people need.
My grandson can't eat dairy. Any suggestions for replacing the butter? Thanks
I was confused why you think putting the Thyme, Butter and Garlic directly into a pan is MORE work than the prep work and time that making a compound butter is. I had to rewatch. What MORE work are you doing to Butter Baste?
Guga Foods and ThatDudeCanCook have already made it clear but keep the temp down and don't burn the butter.
get a restaurant size plastic wrap the little ones suck
Always worth it!!! Long as it's salted butter... 100%
Nah, unsalted butter because you have done an overnight kosher salt dry brine on a wire rack in the fridge. Then come up to room temp, reverse sear at 235F for 30-45min, pull at 115ish, sear in cast iron for 2 min a side, finish off heat with your butter, herbs, black pepper, garlic.
@@JeffreyTheTaylor rookie move... souvide the steak do a flash sear in the already browned butter...it's like having mcdonalds drive thru fast wirh zero work and half rhe clean up! Salted butter is hands down the best...only time unsalted comes in the house is Christmas time for very few recipes
@@jujube2407 Minimize nanoplastics by avoiding souvide.
@d.fenestrator9529 use the right bags and that's not an issue ❤️
@@jujube2407 The use case for souvide for beef has largely evaporated with the price of cuts like chuckroast hitting $9-10lb. I'll just wait for ribeye to go onsale for $11-12lb and have much less waste. Plus it just takes so long.
Right there with you, plastic wrap sticks to everything you don't want it to. I cook my filets with butter on the stove top with a smashed garlic clove on top then stick them in the oven and pull them about 125 degrees F. They get up to about 130-134 degrees after resting.
I bought some bulk plastic wrap from a restaurant supply store like 3 years ago for $30. It works 10x better than any grocery store cling film and I'm still not through the box.
Dang - I'm still digesting the BBQ grilled ribeye I ate an hour ago - before I watched theis video (no butter). - Cheers!
Is that a plastic spoon you're basting with?
I used to be a butter baster but after discovering the dry age / air fry combo, I aint ever going back, I do that every day and its awesome.
What about Tallow-basted steak...why does no one talk about THAT?
Adding extra beef flavor cannot be wrong!
Yeah I wonder what kind of oil he's using. I use nothing but grass fed tallow and salt. I wonder if the herd is ever going to wake up to the fact that seed/"vegetable" oils are poison.
I use a silicone brush 😊
Timing is everything, got a notice let's check it out.
Gordon Ramsey told me to do it so I don't question it
Well, you definitely would not question it to his face😜
No
Start with bacon fat instead of oil and you'll be even more golden!
I Don't WANT Butter On My Steak!! 😖.
You don't like it ? Leave it for me. I like it better.
bUtter is always bEtter!
Nothing with butter is a waste of time.
I bet you look like what I think you'd look like.
Butter basting > other ways
Is salting and peppering also just a waste of time? How about we waste some time cheking that too.
Haven’t even watched but butter basting is stupid, it only works for 1 singular steak
BS?? YES!, Yes it is! steak tastes like steak, not butter.....video should be 9 seconds long