Butter-Basted New York Steak: The Quick and Easy Steak That Everyone Loves

[@theelk801]

the note about measuring under the surface but not all the way into the middle is very helpful

[@youtubeaddict1]

I don't get it y not measure the center.

[@theelk801]

@@youtubeaddict1 because when you let it rest the center will come up to temperature so you’re measuring what the center will be rather than what it is now so you know when to stop cooking

[@AmirhoseinHerandy]

A lot of this sounds crazy at first but it makes so much sense.

[@satanismybrother]

Just tried cubing and frying the fat as the end- actually really impressed, did not think I’d like it at all but it was quite pleasant and much better than leaving it on the steak.

[@HopsJonkins]

Im actually blown away. That technique of no fuss basting takes off that whole rush of pan cooking stakes. And removes water from the butter for better sear. Genius

[@nikd950]

This is exactly what I was thinking. It seemed blasphemous at first but it was totally without pressure in regards to time or heat.

[@stephenpyburn5500]

Vampires

[@lukezifilippo363]

What I like is how this shows that you don't need extreme heat to cook a piece of beef like this. Some people make it sound like you need to crank an electric stovetop all the way to its highest setting to do anything with beef. Knowing that you only need 400-450 degrees at the highest to do this is vital and this video shows it with the numbers on the burner and the thermometer. Seeing a steak seared on the outside while still undercooked in the middle and continuing to baste it after the basting fat is ready really drives home this point.

[@biobossx99]

Craft at its best, chefs kiss

[@MrRebar15]

*ChefSteps* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless.

[@Zachary_Sweis]

Strip is my favorite steak. It literally is just everything that I want in a steak.

[@cameronbatko]

This was a super helpful and useful video!

[@roamingthereal4060]

very similar to how i cook my steaks, its the best method

[@metman1976]

Pretty pretty pretty pretty good

[@77chard]

Nice technique

[@chefsteps]

Thank you! Cheers!

[@BadulTheGuru]

Chef Grant! could you please let me know which knife you are using?

[@Corey_T]

I believe it is a Bob Kramer carbon chef knife. Keep in mind, carbon knives do need to be maintained a bit different, if you are used to stainless steel

[@normp3273]

I trim my New York cuts exactly like this. I hate that gristle on the long end.

[@vietcookings]

Cách làm món ăn của bạn tôi rất thích ❤❤

[@bobgruner]

I love you guys, *but* what I see is - lots of experience leading to a great outcome. I don't know if this works in the context of what you're trying to do, but I wish you could let people know that the first time they try and replicate this, they may not achieve the same result - and that's OK - it can take multiple cooks and seeing how their stove behaves, how their cookware behaves, etc. *Don't* get discouraged if it doesn't match Grant's, keep trying, keep cooking. Learning, trial and error is part of the process.

[@satanismybrother]

I do hope you gave Camp some…

[@shockwavetw]

Why the garlic didn't get burnt? The were in the pan for such a long time.

[@emmereffing]

thank you for not saying "maillard"

[@Kulfaangaren]

We always gets the "hero ingredient" in these videos, it would cool to sometime get the maybe not so sehkse veggie sides in a video.

[@satanismybrother]

Check their back catalogue- quite a few videos on veggie and vegan things though they always get crappy comments from people who think eating meat is a replacement for personality.

[@Kulfaangaren]

@@satanismybrother I will do that. I believe in a balanced diet... because it's just so darn good.

[@satanismybrother]

@@Kulfaangaren there’s an old video of microwaving veggies which works great, a ratatouille bake that’s amazing. Also their chef Matthew has lots of videos on vegan food which are great.

[@CarolynnScoffield]

Fat Nuggets!😂 You will not find these at McDonald’s!

[@satanismybrother]

Can confirm, it’s decent. I’m not one for eating fat on its own but I cooked mine quite a while and it rendered into some nice eating little blobs. The bits with a little meat on were the best.

[@darksidemachining]

Splendid video. Am on a carnivore diet and can REALLY appreciate your take on cooking the fat pieces.

[@theelk801]

lmao carnivore diet

[@lasagnalimbs7838]

couldve gotten a MUCHHH better sear and sear the edges too never forget the edges

[@jasonj5641]

Putting butter on steak is like putting ketchup on steak.

[@jawadkhelil5742]

"Goldorak" the Brand New Satanic watch by "T" also what we have here is "The Quick and the Dead" a Western with Leonardo DiCaprio and oh my... Sharon Stone who also played in the Sensual, Sexual crime Thriller from the beginning of the 1990's "Basic Instinct" alongside Michael Douglas who was seen at the Deauville Festival recently. Peace Next

[@wideeyedraven15]

So the joule is a gadget in the cabinetry like everyone else…

[@RoryStarr]

The sous vide is one technique among many. Any good cook will vary their approach.

[@BiggMo]

They sold joule to Breville, so it’s not a marketing essential like it was. Still useful, just another tool.

[@YaNKeeR_]

First!