It can be reused, i always sawe butter from the frying pan if there is any leftower since it usualy contain all the flavour from the meat, i just let it soak in to a pice of roasted bread or using it as a sause base or pouring it directly into the pot to enrich the taste.
The butter bath is a horrible idea imo. For all the reasons that you mentioned. There comes a time when simpler is just better. I'm not a fan of overdoing steak in any way. And thank you for your honesty.
Butter has a low smoke point and will burn. To avoid this, try clarifying the butter first. Begin by melting the butter then skim off the oil (leaving the protein behind). Then use the clarified butter oil and repeat your same cooking process. I think you will find the difference to be much more tasty. Enjoy!
Susie Keeton because real Meth cooks dont fuck up their shit ... He is no cook ! He is not even giving the Lady a real treat with good and honest herbs like THC kristals!! Rub het in and finish her of with brown sugar coated barbeque marinade and it will be Heaven !;))))
@@wiwkekskkekssjjssjsj8646 Even so, it's monounsaturated fat which is fine. Very low PUFAs (which oxidize and cause inflammation) in butter and other animal fats. Eat them!!
This is similar to adding butting to steak in a sous-vide bag. It is well known among the sous-vide community that adding butter in the bag with certain proteins will actually leach the flavor of the protein. Hence, the loss of flavor in the "butter bath". Butter basting a steak is totally different and is definitely my go to way of finishing off a steak.
@ShabA Red meat is in fact so healthy, that its been classified as class 1 carcinogene, the same level like cigarette smoke and asbestos. Thats indeed many levels. Enjoy your cancer! :)
As much as he eat, he should invest in an automatic toilet flusher. He eats but never gain an ounce, I can look @ it & gain 10 pounds. D. T. H. (Damnit To Hell)!
Couple of suggestions you might like to consider: 1) Use ghee instead of butter to avoid the burning on the outside. 2) Add herbs to the butter / ghee bath. 3) Slow cook first wrapped in cling film / foil, sear it, then (herb) butter on it afterwards. Just something you might like to try out.
@Ami Myers I said steak like this doesn't get tenderised.... $25 wouldn't get you a bite! In fact, i wouldn't eat a steak that cost me less than $20 (@300g). I prefer to enjoy my steak rather than eat my steak. Steak which needs belting with a construction tool to make edible; Well if you can enjoy that, and that's your level of content, then lucky you! Keeps your meat costs down, allows more frequent eating, i'm almost jealous... I'm due for a steak!!
Sometimes I like to have a butter with my steak. I make the butter up before hand and you put it on the steak after it has been cooked. I flavour my butter with finely diced garlic, super thin spring onion slides, and grated parmesan. Spread that on top of a hot steak and it's heavenly. I also occasionally have a sauce - like blue cheese and cream. But you wouldn't want either of these every time.
@Don Hughes, sounds delicious. Whether you realized it or not, I believe you've tapped into a common french preparation. If you sub your green onion with chive and sub shallot for garlic, then roll your completed butter into a roll in Saran wrap, and either overnight in fridge for tomorrow's dinner, or freeze it for dinner this evening. When you bring it out and unwrap it, you can trim up the edges to serve on table or if it looks rough, cut your own discs put them back in fridge, then when serving steaks, add butter disks on top, and let them melt down over. This wonderful delicious easy to make acrutriment is called a Compound butter.
Respect. I sear mine on a cast iron over super high heat. I've had the same result with butter. I think the issue is that the butter fat is really clean and washes away all of the savory flavinoids in the beef. I've decided the thing to do is to sear, then make a small dish of clarified garlic butter on the side for dipping. This way, you get that creamy butter texture and flavor, but the caramelization is not washed off of your beef.
Subscribed. Real, not snobby, excellent techniques, honest. I would still try a butter steak I wonder what it would do for a cheap cut of meat. What you see here is how easy it is to degrade a cut when it's already so high-end. You have to be careful. Cheaper and mid-grade steaks are what require techniques and additives. This sashi beef looks like it would do best with salt and pepper over charcoal, natural sear, warmed to room temp for 3 hours prior. With meat that good, anything else is taking away.
It wasconfusing because Im like why did you spend$50 on butter if it doesnt add something special to the steak. Especially an expensive steak like that one. Such a waist.
There is a proper way to do this that works very well. You need to first sear the stake well on all sides, this locks in the flavors and prevents them going into the butter. Then you cook it in the butter, and finish very quickly on direct heat for some extra crisp. Tastes amazing, and the butter becomes just a note in the background - not dominant at all.
@@wakameta4237 Since i don´t really see a benefit of this "technique" and i think it´s a waste of butter - no, i actually won´t try it. I will stick to my forward or backward seared dry aged steaks.
My grandmother used a huge cast iron pan with cover. She would put some butter in the pan with shank steaks cut thin. The flame on the stove was no bigger than a match head and the meat slowly cooked for 4 hours . It was the best tasting beef I ever ate and it melted in your mouth .
Charlie P I don't know if you're indian or not but as an Indian I can confirm that ghee has a very strong aroma and flavour and it overpowers almost everything you put it in just like mustard oil. So I say using ghee will be a let down because ghee taste great with mutton and chicken but with beef, I'm not sure
Well it's not going to make the butter have any stronger of a flavor just to clarify it. It will just remove the impure solids and allow less of a burn on the steak, which seemed to be part of what the video chef was disliking about his steak. So it does seem like clarifying could help, I agree.
@@pin2peen972 are you sure that's only ghee? ghee should be similar to butter. disagree with the OP though, butter tastes better with the milk solids, imo. and burning is not a big deal, you easily burn the steak when you try to get the maillard reaction too.
Thank you for doing this test for us, so we don't have to waist a perfectly good rib-eye. I've just learned about the reverse sear which is mandatory on a 2'+ beef steak. If it ain't broken, don't fix it. D
Your experiments and your techniques are really crazy!!! I love to see how your videos improve and how you manage to go a step further with every experience you share. Love your channel!!! Good job!!! May you slip well into 2021!!!
I just cooked a center cut sirloin in a cast iron skillet with butter and bacon grease. Then seared it on my Lodge Sportsman grill. Potatoes on the side . Thank you for your informative videos .
I personally think you need to season properly, reverse sear and then put a small sliver of butter on after it comes off if you're really wanting to have a little butter flavor.
The French for centuries have added a slice of compound butter on top of the cooked steak, fish or chicken before serving: maitre d'hotel butter is one of the classics-consists of soft butter (not melted). chopped parsley, fresh lemon juice, blend well - roll up in wax paper into tubes, chill completely until ready for use.
reverse the process. sear the steak over the charcoal to almost finished. then transfer it the butter for no longer the 45 seconds. Back to finish on the grill, salt, pepper, garlic an enjoy.
Use a very low-temp butter bath as the resting environment once the steak is pulled off the grill. it's a luxurious and expensive but excellent result and buys the cook a few more minutes to get other shit done before cutting & serving.
do people know that cholesterol isnt only bad? doesnt seem like it. high hdl(cholesterol) is good for you and butter is high in polyunsaturated and monounsaturated fats which is good cholesterol which actually helps lower bad cholesterol(ldl).
At 2:50 when he said "I know it looks all gray and weird, but".. I wasn't looking at my phone and thought this was Guga 😂. Thought he was gonna say.. "but watch this!" And sear the steak with a flame torch. Lol
The solution is something I learned long ago- cook the steak the way you want, and in the last minute of cooking baste melted salted butter over it on both sides... damn!!
@@Bigginzz Let's say that a classic technique in cuisine is to sear the steak on a pan with kind of a violent shock (for the caramelization of the surface - the "Maillard's reaction") and then put it in the oven, where the fat and fibres of the steak receive a more gentle amount of heat to finish it till the point and the tenderness required. In this case the butter bath could work as "a different kind of oven", a very greasy and tasty one! But definitely I wouldn't "boil" the steak in butter (which is composed of 80% fat and 20% water) _before_ the searing, with the juices of the steak leaking out... then I wouldn't dry the surface of all the other juices (as on 3:14)... then I wouldn't grill an already cooked steak... No reason to "shock" the surface fibres after they have been already cooked!
Most of the bacteria and viruses in cow's meat is mostly in the cows skin not inside thats why mostly needed only outside to be cooked, the rest can be rare.
The Keb But, you’re not eating the cow’a ‘skin’ (hide); that’s used to make leather. The ‘outside’ of a steak is the same as the inside. But, unless you cook the steak until it entirely becomes as tough as the cow’s hide, the outside is a different texture than the inside. A charred-on-the-outside steak with a medium rare inside, in my option, is the best for flavor.
Sir, I regret to inform you that a Golden Bath already has a meaning that you may not want your steak associated with. Signed - Navels of the Piss Fetish embassy.
If you want to use butter to add flavour you need to use browned butter and clarified after browning clarifying the butter also takes care of the black char and give it a better caramelization instead. And maybe instead of drowning it in a bath of butter use the sous vide method, with maybe a halve stick of butter.... and adjust the timing and temperature, maybe a lower temperature but a bit longer in sous vide bath. Say 38C for 4 hours.... cooling it back completely to at least room temperature before grilling it should result in a better cook.
If you clarify the butter first when you sear it after the bath it will not burn. The milk proteins will be removed and the clarified butter has a much higher smoke point.
What about hard-searing the steak first, then letting it rest, and cook through in a low-temperature butter bath? The butter is also an anaerobic environment so as steaks rest in the bath it would also not be oxidizing? thanks for your comments and for your experiments
Sonny from this ThisDudeCanCook did this recently. He shared that it loses the crust of the sear while basting. Also, he flavored the basting butter with garlic, shallots, and eventually sage, rosemary, and thyme.
The same thing. In the end the temp is too low, essentially boiling the beef, well not boiling it, the temp is too low for even that... maybe a very low simmer. Anyways, same result, flavorless beef.
when you pulled the steak out of butter it looked like some cheap old meat that was microwaved after being badly prepared and left in fridge for few days
Europeans: Ask an English or American cheff for a medium rare steak or lambchop and you get a well done one (every fucking time -__-). (note: There plenty of delicious raw beef dishes out there, but these steakes are nowhere near raw.)
@@lucvandriel2408 Someone's recommending bad restaurants to you, or you just have very bad luck, and if the meats do come out well done, it's usually because of an incompetent cook, not a chef. Otherwise, true, these steaks are not raw. They look rare to med-rare. The disgusting thing is all the butter.
You lose the ability to digest all the nutrients when it's raw, letting it rot helps, but no thanks, medium rare, is best over all. I'll also pass on the aging ( rotting) ,if prime rib isn't tender enough as it is, something's wrong.
@@nelsonr1467 If your are genetically APOE4 or homozygous for APOE2 then saturated fats and cholesterol is absolutely bad for you. That's not propaganda it is pure science. The propaganda is that butter, fat and steaks are good for everyone. We vary genetically and that is why we should know our genetics before believing what we see from food industry supported media.
@Rick Vis When comparing France to England the numbers reveal is stunningly low heart disease mortality for France. But when comparing France to Japan, France's cardiovascular mortality is very high. It is all relative. France is not the healthiest country in the world. They aren't even in the top 15. But don't take my word for it www.ncbi.nlm.nih.gov/pmc/articles/PMC5491406/
@@nelsonr1467 Please provide me a journal reference to that statement. If you read the following article from the British Medical Journal, you will find that even highly trained and adapted keto athletes will experienced an increase in their LDL despite a low carbohydrate diet. www.ncbi.nlm.nih.gov/pmc/articles/PMC6173254/ Granted, their increased LDL is predominantly large LDL particles, these LDL particles also cause atherosclerosis www.ncbi.nlm.nih.gov/pmc/articles/PMC6629751/ They just cause less atherosclerosis than the small LDL particles. Lastly, genetics play a role. Someone with an Apo B-100 will fair worse with high levels of LDL
I need to stop watching these type of video in the middle of night.
12:44
@@Stevesrssrssrs 1:56 am here lmfao
It's horror, is that??? Lol
12:15
Lmaooooo I’m so weird I watch the weirdest array of videos . This type of stuff then motorcycle /car videos then bam old school boxing matches 😂
When the butter is more expensive than the steak
You can literally eat Kerry butter on its own
It can be reused, i always sawe butter from the frying pan if there is any leftower since it usualy contain all the flavour from the meat, i just let it soak in to a pice of roasted bread or using it as a sause base or pouring it directly into the pot to enrich the taste.
No man here it's 2USD kilo KG
We never use oil in my house always butter
Aldis Irish butter is the closest thing I’ve taste to Kerry’s Irish butter.
Funniest thing I heard today. Bravo.
The butter bath is a horrible idea imo. For all the reasons that you mentioned. There comes a time when simpler is just better. I'm not a fan of overdoing steak in any way. And thank you for your honesty.
It’s an experiment bruh
Butter has a low smoke point and will burn. To avoid this, try clarifying the butter first. Begin by melting the butter then skim off the oil (leaving the protein behind). Then use the clarified butter oil and repeat your same cooking process. I think you will find the difference to be much more tasty. Enjoy!
"Absolutely no seasoning!" Gordon Ramsay
It's bland!
The All Mikey Show Its RAWWWWWW you donkey
A sprinkle of salt😂😂 on a whole steak
The butter might’ve been salted so no need to add more but, personally I would’ve added more and black pepper
@@jjdbzfan18 me too
Hey I think there's a bit a steak on your butter.
"Golden bath"...nah man I'm good
You caught that, too? LMAO!
Steaks by R. Kelly
@@greg4501 i laughed too fucking hard at that lmao
Lol. More like a golden baptism.
We also made our own Butter Tenderloin
ruclips.net/video/YYVVvo93HbU/видео.html
A cook that will actually admit when something isn’t as good as he expected?!! Refreshing!
Lol heck yeah
I respect your honesty! Now, I want me some steak, but without the butter! lol!
Susie Keeton because real Meth cooks dont fuck up their shit ... He is no cook ! He is not even giving the Lady a real treat with good and honest herbs like THC kristals!! Rub het in and finish her of with brown sugar coated barbeque marinade and it will be Heaven !;))))
BushDoctor119 so of someone messes up 1 time he/she isn't a cook
@@bushdoctor1192 ...go smoke somemore shatter and leave the grilling to the real men.
I could feel my arteries narrowing as I watch this
butter, which is saturated fat, is the healthiest fat.
@@Templar112299 butter has alot of unsaturated fat
you still have them?
@@wiwkekskkekssjjssjsj8646 Even so, it's monounsaturated fat which is fine. Very low PUFAs (which oxidize and cause inflammation) in butter and other animal fats. Eat them!!
😂
This is similar to adding butting to steak in a sous-vide bag. It is well known among the sous-vide community that adding butter in the bag with certain proteins will actually leach the flavor of the protein. Hence, the loss of flavor in the "butter bath". Butter basting a steak is totally different and is definitely my go to way of finishing off a steak.
“Cholesterol has entered the chat “
Big Chungus lol, because fuck you heart thats why.
Lol 😂 dead
@ShabA yeah.. I'm pretty sure more people are dying due to high cholesterol related deaths than pesticides on vegetables..
@ShabA Red meat is in fact so healthy, that its been classified as class 1 carcinogene, the same level like cigarette smoke and asbestos. Thats indeed many levels. Enjoy your cancer! :)
@ShabA 😂
He looks like he’s about to forge some serious metal at first glance.
Idc how much butter it's drenched in, still gotta season the meat 😄😃
Exactly wtf
They are sometimes I don't even seasoned the meat just a little salt on top when it's done cooking
@@jonathanappling9248 why do you have to act in such a manner smh
Im tellin ya! Unless the season was in the butter?🤔
white people act like they are afraid to season their food, wtf.
This man just dissed his whole video and posted it totally deserve a subscribe
Yeah I was like holy shit lol the look on his face at the end.... Roll credits hahaha🙊🙉🙈
As much as he eat, he should invest in an automatic toilet flusher. He eats but never gain an ounce, I can look @ it & gain 10 pounds. D. T. H. (Damnit To Hell)!
Everytime I try to get shit done, I see these type of vids in my feed and there is no way that I won't click them.
I was getting ready to take the dogs out..
Steak cooked in butter
Me:😯
Couple of suggestions you might like to consider:
1) Use ghee instead of butter to avoid the burning on the outside.
2) Add herbs to the butter / ghee bath.
3) Slow cook first wrapped in cling film / foil, sear it, then (herb) butter on it afterwards.
Just something you might like to try out.
James92453 you should do that on your bbq channel fucking know it all
@@scottie1538 easy now , seemed like a pretty friendly suggestion to me ..
Scottie 15 what Kirby said
Not sure if we can get ghee in the netherlands. I agree on the herbs, more flavour! 🤩
Scottie 15 You. Are. A. Jackass. I said it slowly so you could understand.
Always serve butter on side like lobster got dipping.
You’re dutch aren’t you? I can hear it
gellukug ben nie de enige
Aiiiii 'em Keeeeeschhhh 'en Aiiii 'em frum hoaaalent !!! ;)
Jep is ie kan je gelijk horen
He loves eating schkin 😊
@@Misshonkster Ik ben eigenlijk een vlaming, da's *bijna* nederland ;)
Thanks for the video, saved me from ruining two great things, the steak and the yummy Kerrygold butter😂
Well said, Voodoo.
Lol
@Ami Myers you do not touch steak like this with something as caveman as a tenderiser... It can be eaten raw that's how tender it is
@Ami Myers I said steak like this doesn't get tenderised.... $25 wouldn't get you a bite! In fact, i wouldn't eat a steak that cost me less than $20 (@300g). I prefer to enjoy my steak rather than eat my steak. Steak which needs belting with a construction tool to make edible; Well if you can enjoy that, and that's your level of content, then lucky you! Keeps your meat costs down, allows more frequent eating, i'm almost jealous... I'm due for a steak!!
Sometimes I like to have a butter with my steak. I make the butter up before hand and you put it on the steak after it has been cooked. I flavour my butter with finely diced garlic, super thin spring onion slides, and grated parmesan. Spread that on top of a hot steak and it's heavenly. I also occasionally have a sauce - like blue cheese and cream. But you wouldn't want either of these every time.
Don Hughes good on ya
Don Hughes invite me to bbq pty
Don Hughes do you use a food processor or stand mixer? I’m going to try my first attempt at making butter
Me too. 😉
@Don Hughes, sounds delicious. Whether you realized it or not, I believe you've tapped into a common french preparation. If you sub your green onion with chive and sub shallot for garlic, then roll your completed butter into a roll in Saran wrap, and either overnight in fridge for tomorrow's dinner, or freeze it for dinner this evening. When you bring it out and unwrap it, you can trim up the edges to serve on table or if it looks rough, cut your own discs put them back in fridge, then when serving steaks, add butter disks on top, and let them melt down over. This wonderful delicious easy to make acrutriment is called a Compound butter.
Respect. I sear mine on a cast iron over super high heat. I've had the same result with butter. I think the issue is that the butter fat is really clean and washes away all of the savory flavinoids in the beef. I've decided the thing to do is to sear, then make a small dish of clarified garlic butter on the side for dipping. This way, you get that creamy butter texture and flavor, but the caramelization is not washed off of your beef.
Subscribed. Real, not snobby, excellent techniques, honest. I would still try a butter steak I wonder what it would do for a cheap cut of meat. What you see here is how easy it is to degrade a cut when it's already so high-end. You have to be careful. Cheaper and mid-grade steaks are what require techniques and additives. This sashi beef looks like it would do best with salt and pepper over charcoal, natural sear, warmed to room temp for 3 hours prior. With meat that good, anything else is taking away.
2:25 : trust me, it's worth it! That's a whole lot of butter!
6:59 : butter? it's a fun gimmick, but it doesn't really work!
wut
drawing conclusions on the wall
Sf2590 Lmaoo
Lol
It wasconfusing because Im like why did you spend$50 on butter if it doesnt add something special to the steak. Especially an expensive steak like that one. Such a waist.
@@frotboy *waste
Fantastic video my man. What a great comparison. Gimmick is right!
" I know this looks like a lot of butter but trust me it's worth it"" lol for who U or Ur heart?????
Then goes on to decide it's not worth it after all!
And then it wasn't! Just like everyone who went into this video already knew!
Yolo give it a try but not that much butter cooking low and slow in just one pack then grill sounds better
Thank you! So i don´t have to try this. Saved me a lot of money on butter (and cholesterol) :p
There is a proper way to do this that works very well. You need to first sear the stake well on all sides, this locks in the flavors and prevents them going into the butter. Then you cook it in the butter, and finish very quickly on direct heat for some extra crisp. Tastes amazing, and the butter becomes just a note in the background - not dominant at all.
@@wakameta4237 Since i don´t really see a benefit of this "technique" and i think it´s a waste of butter - no, i actually won´t try it. I will stick to my forward or backward seared dry aged steaks.
Cholesterol isn't all bad for you. That's one of the biggest lies we've been told. Fat is very good for us. Do a search on Keto diet.
Cant stand the smell or taste of butter. So no.
@@NonnofYobiznes i suggest you do BETTER search of keto diet, because you clearly didn't understood what you read.
I always melt butter on my steak in the last couple minutes. It gives it a rich delicious flavor. It's fantastic!
The title itself made me hungry but cooking in butter is very expensive though.
If you bought that steak the cost of the butter would be trivial lol
Try cooking it in some pork fat.........
@@jamesmckeown2999 Sorry mate!, No pork! may be tallow or ghee.
Switching over from regular butter to Grass Fed butter lowerd my total Cholesterol.
My grandmother used a huge cast iron pan with cover. She would put some butter in the pan with shank steaks cut thin. The flame on the stove was no bigger than a match head and the meat slowly cooked for 4 hours . It was the best tasting beef I ever ate and it melted in your mouth .
You should confit in ghee (clarified butter) so you don't get any burning when you sear.
Charlie P I don't know if you're indian or not but as an Indian I can confirm that ghee has a very strong aroma and flavour and it overpowers almost everything you put it in just like mustard oil. So I say using ghee will be a let down because ghee taste great with mutton and chicken but with beef, I'm not sure
Well it's not going to make the butter have any stronger of a flavor just to clarify it. It will just remove the impure solids and allow less of a burn on the steak, which seemed to be part of what the video chef was disliking about his steak. So it does seem like clarifying could help, I agree.
@@pin2peen972 are you sure that's only ghee? ghee should be similar to butter.
disagree with the OP though, butter tastes better with the milk solids, imo. and burning is not a big deal, you easily burn the steak when you try to get the maillard reaction too.
Miscellaneous ghee is way different than butter
@@pin2peen972 please explain. go ahead. im listening.
Thank you for doing this test for us, so we don't have to waist a perfectly good rib-eye. I've just learned about the reverse sear which is mandatory on a 2'+ beef steak. If it ain't broken, don't fix it. D
Waste*
Your experiments and your techniques are really crazy!!! I love to see how your videos improve and how you manage to go a step further with every experience you share. Love your channel!!! Good job!!! May you slip well into 2021!!!
I would just save the butter for after the steak comes off the grill, mixed with garlic and Rosemary
True, works the best that way ( clarified butter ) , just little basting and it's done 👌
or garlic butter or pounted butter
With that lot of butter to use. Mom gonna be mad at me.
Haaa
I just cooked a center cut sirloin in a cast iron skillet with butter and bacon grease. Then seared it on my Lodge Sportsman grill. Potatoes on the side . Thank you for your informative videos .
I loved that "jo, jo, jo" in the beginning of the vid.
My wife would have killed me for wasting 8 pack of butter.
Eight packs of Kerigold butter??? Hit the ATM hard why don't ya.
It was not wasted. It was research... for science!
It’s missing some lawry’s and black pepper
Thanks for your honesty. I was expecting you to say the butter steak was amazing.
When life is just to hard and your ready to just end it all you eat this
I personally think you need to season properly, reverse sear and then put a small sliver of butter on after it comes off if you're really wanting to have a little butter flavor.
The French for centuries have added a slice of compound butter on top of the cooked steak, fish or chicken before serving: maitre d'hotel butter is one of the classics-consists of soft butter (not melted). chopped parsley, fresh lemon juice, blend well - roll up in wax paper into tubes, chill completely until ready for use.
Last Meal: Butter Steak
Cause of death: Last meal
Lol
😂
Dark Glass 😂😂😂
😂 😂 😂 😂 😂
Butter is not bad for you.
I appreciate the honesty, most would say how great the butter bath steak was, but I see how the butter could over power the delicious steak flavor!
The butter bath steak is better in the oven
I always put real butter in the skillet before I skillet fry a steak and when I flip it i put butter on top. Butter and steak go to together great.
You should try to do it in beef tallow!
You see the guga foods beef tallow fry?
I second this ^
@@chefmesser420 Sure did. That was a high heat fry though. It would interesting to see if confit in beef fat would help save the beefy flavor.
Done it, does the same thing. It mutes the beef flavor. Almost like too much.
Yes!
Yes it's sure ! If I add 1 kg of butter and 1 kg of fresh cream, it would necessarily have a good taste.
pas de couilles pas de gloire either u used “necessarily” wrong, or u meant “wouldn’t” instead of “would”
That is good news. Kerry Gold butter where I live in the US costs over $8 per pound!
reverse the process. sear the steak over the charcoal to almost finished. then transfer it the butter for no longer the 45 seconds. Back to finish on the grill, salt, pepper, garlic an enjoy.
Season the steak first, then sear and fry in butter. Once you seal it, no salt comes in, no seasoning comes in. First is always the seasoning.
Use a very low-temp butter bath as the resting environment once the steak is pulled off the grill. it's a luxurious and expensive but excellent result and buys the cook a few more minutes to get other shit done before cutting & serving.
Boom.
My cholesterol level just rocketed after watching this
Stop the Propaganda. this is healthy for you stop spreading lies.
do people know that cholesterol isnt only bad? doesnt seem like it. high hdl(cholesterol) is good for you and butter is high in polyunsaturated and monounsaturated fats which is good cholesterol which actually helps lower bad cholesterol(ldl).
At 2:50 when he said "I know it looks all gray and weird, but".. I wasn't looking at my phone and thought this was Guga 😂. Thought he was gonna say.. "but watch this!" And sear the steak with a flame torch. Lol
I Have done very similar myself at home, but I added chimichurri flavours to the butter bath :D
“This butter is cooked in steak”
What's with the giant apron? Hmm..steak looks chill!! Yumm
I can feel my heart muscle seizing at the sight of that steak boiling in pure butter
Butter is very heart healthy. It's the "vegetable oils" that do the damage.
I watched this video while eating pasta.
Imagine my delight....
pasta is considered luxurious food in my country. yeah, i can imagine
I feel your penne...
Thanks for your honesty!!!
Cool video
OMG! This guy need more informations about kamado cooking
The solution is something I learned long ago- cook the steak the way you want, and in the last minute of cooking baste melted salted butter over it on both sides... damn!!
you got to do the sear part using butter.. that is when butter shines to enhance the flavor...
Butter luck next time.
I’ll leave now.
Pochonesian get your coat on the way out😅😅👍👍
Yes officer, that comment right there.
But the fuck up.
Butterface
I think it should be done the other way around: sear it first, then finish it in the butter bath.
ilmelangolo what is your reasoning for this ?
Good way to destroy a good sear lol.
@@Bigginzz Let's say that a classic technique in cuisine is to sear the steak on a pan with kind of a violent shock (for the caramelization of the surface - the "Maillard's reaction") and then put it in the oven, where the fat and fibres of the steak receive a more gentle amount of heat to finish it till the point and the tenderness required. In this case the butter bath could work as "a different kind of oven", a very greasy and tasty one! But definitely I wouldn't "boil" the steak in butter (which is composed of 80% fat and 20% water) _before_ the searing, with the juices of the steak leaking out... then I wouldn't dry the surface of all the other juices (as on 3:14)... then I wouldn't grill an already cooked steak... No reason to "shock" the surface fibres after they have been already cooked!
A small knob of compounded butter will go a lot further to enhance the flavour than a couple of pounds of it. More is not necessarily better.
the butter will overpower the flavor its better this way
To stop watching this videos was one of my New Years resolutions, and here I am, January is almost over!!!
Lol
Him : this may look a little excessive
Me : it is
When the cook doesn't know what a golden shower is :D
And that's a good thing. 😂
Me: Looks interesting.
My Gallbladder: Girl I wish tf you would!
Burned outside; raw inside. What is the point?
XD
It’s not raw and burned. It’s charred and rare to medium rare.....awesome. The crust makes it taste soooo good no matter how you cook it!
Most of the bacteria and viruses in cow's meat is mostly in the cows skin not inside thats why mostly needed only outside to be cooked, the rest can be rare.
The Keb But, you’re not eating the cow’a ‘skin’ (hide); that’s used to make leather. The ‘outside’ of a steak is the same as the inside. But, unless you cook the steak until it entirely becomes as tough as the cow’s hide, the outside is a different texture than the inside. A charred-on-the-outside steak with a medium rare inside, in my option, is the best for flavor.
These steak "experts". It all looked raw.
nobody:
absolutely not even a single soul:
youtube recommendation: wanna watch steak being cooked in butter?
Lmaoooo I got this fucking recommendation in my notifications too 😂 how do I turn ts off ?
RUclips recommendations in 2029: Wanna see someone fart fire and someone smelling it?
I clicked so goddamn fast
5:50 100%!! I found that out myself. I used to pour my pan's butter back over the steaks and it ruins it. It makes it WAY too greasy.
Sir, I regret to inform you that a Golden Bath already has a meaning that you may not want your steak associated with.
Signed - Navels of the Piss Fetish embassy.
Nah, bruh, it’s a Golden SHOWER. Don’t ask me why I know that...
@@sil3ntkn1ght27 trust me, I’ve been a piss fetishist for years now. Golden Baths and Golden Showers are not the same... 😳
1 heart attack coming up!🛎
If you want to use butter to add flavour you need to use browned butter and clarified after browning clarifying the butter also takes care of the black char and give it a better caramelization instead. And maybe instead of drowning it in a bath of butter use the sous vide method, with maybe a halve stick of butter.... and adjust the timing and temperature, maybe a lower temperature but a bit longer in sous vide bath. Say 38C for 4 hours.... cooling it back completely to at least room temperature before grilling it should result in a better cook.
Why not using salted butter?
It's probably very tasty but to be done once per life maximum for health reason!
That is kerrygold salted butter, the unsalted comes in a shiny silver package
Salted butter+13rdp:
Tu es français 😄
I never knew what heart disease meant until now
If you clarify the butter first when you sear it after the bath it will not burn. The milk proteins will be removed and the clarified butter has a much higher smoke point.
Put that butter steak 🥩 On French Roll with horseradish and caramelized onions and bell peppers 😋
Sweet Hawaiian roll
Your background is like the perfect setting for a horror movie.
I’ve never done this but I automatically subscribed and like it. And I’m a genius cause I know what’s great
Me: Yum. Protein.
Keto freaks: more butter please.
no asshole... as he replied .... butter sucks ass.. you are just a douche.. and that's a fact....
Facts lol
loved the intro so much energy
What about hard-searing the steak first, then letting it rest, and cook through in a low-temperature butter bath? The butter is also an anaerobic environment so as steaks rest in the bath it would also not be oxidizing? thanks for your comments and for your experiments
Sonny from this ThisDudeCanCook did this recently. He shared that it loses the crust of the sear while basting. Also, he flavored the basting butter with garlic, shallots, and eventually sage, rosemary, and thyme.
What type of steaks are these? The marbling & aging looks amazing. Would love to get these for my Dad, who considers himself a Steak Connoisseur!
Pretty sure it is Ribeye. Tastiest cut of steak. It is at least a USDA prime grade too. Most stores only sell USDA choice
Honest, objective...great job.
i watch this when i don't feel like cooking. it feeds me.
Holy fart, Batman! That's a lot of butter
The moment you realized your idea was disappointing & depressing.
🎼THIS IS AMERICA🎶
Golden bath you say? Juicy and creamy you say? 😂 sign me up.
You are killing me on an empty stomach bro.
Dude i watched on an empty stomach 30 minutes after smoking one.....damn him. lol
What would happen if you seared the steak first over high heat, and got a good crust, THEN finished it in the butter ?
The same thing. In the end the temp is too low, essentially boiling the beef, well not boiling it, the temp is too low for even that... maybe a very low simmer. Anyways, same result, flavorless beef.
I like how this was done. Failing up is reality. Admitting it is a virtue. 👍
That poor steak !!! ....might as well smother it in ketchup while your at it. 😂
@Squirmin Herman the one eyed GermanThat's just snobbery talking. The right way is the way YOU like it. :)
@Squirmin Herman the one eyed German dude be quiet and stop talking for everyone, bye
@Squirmin Herman the one eyed German As I said my friend, to each his own.
@Squirmin Herman the one eyed German fuck head, hope someone smacks the shit out of you.
Always wondered how this would pan out, thanks for uploading this
i reverse seared steak, than finished it in garlic butter and it's yum, and your way looks like a new and interesting way to cook steak
Paula deen would be so proud...cooking with butter..lots of it
Agent Orange lmao yeah you sound sane.... get a life freak and take your foul mouthed comments to political channels. Idiot.
when you pulled the steak out of butter it looked like some cheap old meat that was microwaved after being badly prepared and left in fridge for few days
It sounds like you have alot of experience with that.
It’s the golden bath for me 🤣😭😭😭 love the video and that steak look delicious!! 🤤😋
GORDON RAMSEY : ITS RAW..... FCKING DISGUSTING !
CAMERAMAN : 🙉
Yep
Europeans: Ask an English or American cheff for a medium rare steak or lambchop and you get a well done one (every fucking time -__-).
(note: There plenty of delicious raw beef dishes out there, but these steakes are nowhere near raw.)
@@lucvandriel2408 Someone's recommending bad restaurants to you, or you just have very bad luck, and if the meats do come out well done, it's usually because of an incompetent cook, not a chef. Otherwise, true, these steaks are not raw. They look rare to med-rare. The disgusting thing is all the butter.
TV3 it’s shite, Cloggie Guy, best stick to Dutch pork.....ruined a perfectly good beef steak
You lose the ability to digest all the nutrients when it's raw, letting it rot helps, but no thanks, medium rare, is best over all. I'll also pass on the aging ( rotting) ,if prime rib isn't tender enough as it is, something's wrong.
Dude, 8 packs of Irish grass fed butter is like $60. Just in butter. That's insane, especially for 1 steak.
Dude, it's his job. He has more than 2 millions views. I'd say it's a very good investment
@Boompjekappen Here in Texas, Grass fed Irish butter is $8 - $10 U.S. per pack. What he used is a minimum of $60 here.
Nice! Thank you for the great video!
I can actually feel my heart stopping...from a heart attack.
Stop the Propaganda. this is healthy for you stop spreading lies.
@@nelsonr1467 If your are genetically APOE4 or homozygous for APOE2 then saturated fats and cholesterol is absolutely bad for you. That's not propaganda it is pure science. The propaganda is that butter, fat and steaks are good for everyone. We vary genetically and that is why we should know our genetics before believing what we see from food industry supported media.
@Rick Vis When comparing France to England the numbers reveal is stunningly low heart disease mortality for France. But when comparing France to Japan, France's cardiovascular mortality is very high. It is all relative. France is not the healthiest country in the world. They aren't even in the top 15. But don't take my word for it www.ncbi.nlm.nih.gov/pmc/articles/PMC5491406/
@@haroldpierre1726 saturated fat is only bag when you consume a lot of sugar in your diet. Saturated fat is essential to the human body.
@@nelsonr1467 Please provide me a journal reference to that statement. If you read the following article from the British Medical Journal, you will find that even highly trained and adapted keto athletes will experienced an increase in their LDL despite a low carbohydrate diet. www.ncbi.nlm.nih.gov/pmc/articles/PMC6173254/ Granted, their increased LDL is predominantly large LDL particles, these LDL particles also cause atherosclerosis www.ncbi.nlm.nih.gov/pmc/articles/PMC6629751/ They just cause less atherosclerosis than the small LDL particles. Lastly, genetics play a role. Someone with an Apo B-100 will fair worse with high levels of LDL