How to Butter-Baste a Steak | Serious Eats

[@FunkyDragons]

This was my second time cooking steak, and my first time with a skillet, easiest thing ever. 2 minutes on one side then 2 on the other, heat to low and baste until 115 and a 7 min rest BOOM

[@dylan24334]

Just a tip, dont flip every 15-20 seconds. if the meat seems to be sticking its because it isnt done, it will release itself when its done

[@hrlkt3413]

thanks daddy

[@vladislavno]

7 minute rest lol

[@STWra1TH]

Better than the actual tutorial 😂

[@JMrealgamer]

I love cooking my steaks with butter. I now realized that I added the butter too early and didn’t put oil with it because I didn’t think it was needed. Thanks a lot for this. I’m going to have this steak later today.

[@brandensoutdoorb-channel8084]

butter by itself will burn. adding oil raises the smoke point.

[@AbombOO7]

​@@brandensoutdoorb-channel8084 That's a common, but understandable mistake. Here's a summary of a test from J. Kenji López-Alt. *Unfortunately, it's simply not true: a butter-and-oil mixture will start to smoke at the same temperature as butter on its own* *Once the water has evaporated, you're left with pure butterfat along with those proteins. And when it comes to smoking, it's those proteins that are the culprit* *As far as those smoking proteins are concerned, it doesn't matter what medium you're cooking them in, whether it's butterfat or vegetable oil. They're going to react and smoke regardless* *There is, however, an advantage to cooking with a mixture of oil and butter. Though the milk proteins will still burn, if you cut the butter with oil, they'll at least be diluted, meaning that you won't have as much blackened flavor in that mix*

[@MGrace-16180]

Will also flip the steaks more. Love the dry brine process, the steaks are so tender. Your steak looks phenomenal, thank you for sharing this process. 😁

[@shawnhampton8503]

Fat acts as a super high powered vehicle for the flavors: not only the butter flavor itself, but the aromatics as well. Love your videos.

[@riverrat9412]

You got that right. The fats bring out the flavor in anything. It is science. Prolly won't work for poop though.

[@kodeystockton1124]

@@riverrat9412 But have you tried it?

[@honest_garlic83]

Ty! I really want to cook for my grandmother because her aunt passed and she is very sad about it so i want to do something nice for her.

[@jameslavergne1182]

Thanks for cutting it at the end to show it was actually cooked correctly 👍🏻

[@JL-ot3qx]

Why wouldn’t he

[@p1sdontkry]

@@JL-ot3qx 😂

[@1533ramsay]

OK, Google remind me to stop at the Publix on the way home. "I know what's for dinner"

[@CaptainJackAttack]

This was way better than any of my marinated grilled steaks. Bussin!

[@dylan24334]

Just a tip, dont flip every 15-20 seconds. if the meat seems to be sticking its because it isnt done, it will release itself when its done

[@dylan24334]

@Nexxol bro its a tip to get a better steak

[@dylan24334]

@Nexxol yes, you should cover it in oil. personally after both sides get a nice crust i start flipping often

[@xboxmoonpartingty104]

@Nexxol damn

[@meat_loves_wasabi]

After searing both sides i lower the temp & flip it every 15 to 20s

[@endie135]

this video save my life

[@Tinyjb0]

Great video. Short and informative while including a bit of your personality. I'm not gonna mention any names, but there are so many 20 minute (or longer) videos when you search "how to butter baste a steak". Lol.

[@AlexanderKienle]

I should report this video as pornography.

[@danielkinney6325]

He has a nice thick piece of meat

[@jeffnix3307]

Other than my own jokes, very little makes me chuckle. This just did. +1 for you.

[@PTExp]

Why do you keep your tools in water? Wouldn't that cause splattering when you use them in a hot pan?

[@Skeletontiger]

PTE it doesnt stick to the metal

[@dgritzer]

I don't always do it at home, but it's a thing restaurant cooks (of which I was once one, many years ago) do to keep tools clean and organized. You need to change the water frequently to keep the water clean during service. The spatter isn't too much of an issue if you shake off the excess water before using.

[@ben76326]

@@dgritzer that makes sense, thanks for the insight.

[@AForEh]

How does this channel not have more subs??

[@PVS3]

Nice big open kitchen so you don't smoke yourself out. All that smoke coming off the pan, I'd need to do this outside!

[@NavinKadabadotcom]

Can using clarified butter get around the burned milk solid/water content issue? I've used it to finish steaks that I had sous-vided first, but curious it if would work for a start-to-finish skillet butter-basted steak.

[@NavinKadabadotcom]

@later Great point! Thanks for the input.

[@Bravo21]

Yes, and that's the point and purpose of clarified butter....its not called the King of cooking oils for nothing. There is a ton of flavor in clarified butter. Making "Browned Butter" and a browned butter sauce is done at medium heat and even then you must be careful not to burn it. Mine is usually for seafood, shrimp and scallops, so is made with garlic, ginger, scallions, white pepper, and lemon or lime juice. For steaks I would suggest using tarragon or rosemary, whatever you like. The thing is, at the high heat used when cooking a steak in a skillet the solids in butter quickly burn, become black and biter, not so tasty at all. Don't take my word for it, try it and see for yourself.

[@dgritzer]

@later Agreed!

[@BrieWilly]

Nice work Broskee 🔥

[@anticemetric]

How long do you cook for? Each side to get the crust??? I just can’t get it right!!

[@theblobfish9614]

This is it. People all going crazy for the lack of a cooking gradient in sous vide and related methods tend to think that this is the most important factor. The sous vided and then blowtorched steak is probably one of the worst ways to prepare a steak

[@peveral4246]

I can hear Guga from Sous Vide Everything writing your name on his "Next to dry-age" list for such heart-wrenching blasphemy.

[@theblobfish9614]

@@peveral4246 yeah. I mean him specifically. Because he gets celebrated for cooking some of the most stupid shit. The name says it all. Sous vide everything. Why would i sous vide everything? Its a good method but not for everything

[@peveral4246]

Because he can, he wants to, and he will. Is that really worth being mad at?

[@theblobfish9614]

@@peveral4246 probably not, yet still i am

[@Proximate99]

Nice description ;)

[@alexanderwindh4830]

How does this work with pork tenderloin fillet?

[@batcoun7ry]

Thanks for your help, im making the same meal tonight for my girlfriends family, wish me luck lol

[@enzuki]

How long should the steak be allowed in the pan before it starts going above medium rare? 3-5 minutes? (Never cooked a steak before but I'm fine with rare to medium)

[@thatoneweirdofficer957]

Would not recommend rate highest risk chanses

[@Wogsmawp]

@@thatoneweirdofficer957 dude quit talking 😂you’re the type to ask for well done just keep chewing your steak and go on somewhere

[@niclasnowotny1508]

Really like it, i would just press the garlic. I don‘t think that a lot of garlic flavor made it into the butter. Also, think the butter was a bit too burnt in the end. I personally don‘t like that strong nutty flavor.

[@Lukulele1989]

This is a fantastic video but imperfect. It doesn’t show him use is thermometer or talk about pull temp.

[@WayofRamen]

Butter makes everything better

[@punkem733]

This is the only way I cook steaks, the key is doing it right. i also do it outside on a grill as cooking like this can get messy.

[@big_hat_logan]

How do you get a sear like that on a grill. The grate messes it up.

[@punkem733]

@@big_hat_logan I use my cast iron pan on top of a vortex in a 26" weber

[@craftbeeercrazy]

If you let it dry over night where and how do you do it, and for how many hours max/is it best?

[@Submersed24]

Could you add a quality balsamic to the butter baste? Or would vinegar ruin the crust?

[@porkstamina]

For a dry brine, do you blot off any remaining moisture with paper towels? I can see how the meat would naturally reabsorb it if left overnight, but for a quicker one I imagine it would still be wet.

[@DanielAnchondo]

You're suppose to give it enough time for the wet salty liquid to penetrate the meat and some of the moisture to evaporate off til it's tacky to the touch. If you're short on time just season before cooking. The period where it's still wet is isn't really beneficial.

[@dgritzer]

@@DanielAnchondo Yes, what Danny said. You need at least 45 minutes for the dry brine to draw out moisture and then dry off. If for some reason there's any remnant moisture on the surface come cooking time, definitely dry it off with a towel.

[@Griff.photography]

is it best to cook london broil in the oven or can you do it in the pan

[@nicekillafm3711]

When you season the stake you said it could take up to 24 hours do you leave it out or do you put it in the fridge?

[@jakobelphick950]

It looks as though he may have left it out..(I'm going off the look of the time-lapse)

[@scimmed9012]

Unless you are keeping it in specific conditions, leave it out. You are dry brineing, not dry aging

[@badcholesterol]

baste and butter pilled

[@bonemarrow21]

If water is the enemy (and in aware of this truth), why does he have the 3 utensils sitting in water?!

[@dgritzer]

To keep them clean, it's a common restaurant method of keeping tools at hand, though you need to change the water often to keep it clean (the water on the utensils does not interfere with the steak browning)

[@bonemarrow21]

@@dgritzer I doubt it keeps them clean, they likely need to be scrubbed. That being said, he's not in a restaurant and he's about to film a video. I'd assume all 3 utensils were just cleaned before the video. And also you risk having some wetness on them which could be a minor problem for cooking the steak.

[@dgritzer]

@@bonemarrow21 Oh yeah, they don't stay clean clean, but cleaner. The he is me, and you're right, I'm not in a restaurant and it isn't necessary in the context of a video, but that's where the habit to sometimes put utensils in a bain like that comes from. In this video I did it, in others I don't. None of the residual water on the tools is a problem for the steak, I can promise you that.

[@tipphilips5182]

Its so the steak stays on its toes you bafoon

[@danielkinney6325]

@@dgritzer You have a nice thick piece of meat there pal. Juicy

[@PinkNinja930]

why do you basted backwards? ive never seen a chef baisted towards themselves

[@zekerobinett868]

How long am i supposed to be basting the steak for each side?

[@nfrench2100]

That slo-mo basting is the *epitome* of food porn 🤤🤤🤤

[@cleaner1988]

cant understand why this has only 30k views

[@WickedShadedWonka]

360juice has made me care more about my steaks. 🤷🏼

[@tornadogod7588]

Where do you get the staby thermometer

[@Buzzii9]

Every time I try this I end up burning the butter (turns blackish + lots of steam) still tastes great though! Any tips?

[@hrlkt3413]

lower the heat when bast?

[@LexxMachinima]

Start with high heat (not max) in olive oil to sear it then lower to medium-high before you put in the butter. The butter can burn immediately if the heat is too high and there isn't enough olive oil, it can burn with the olive oil as well if the heat is too much. Afaik the olive oil raises the smoke point so it gives you time to lower the heat, putting in the butter will also lower the heat in the pan more. In our kitchen the heat can go from 1 to 9.5, I start with a preheated pan on 8, add olive oil and when it begins smoking a little I drop the steak. Once it's flipped a few times and nicely seared I lower the heat to 7, then add butter and aromatics, continuing to baste and flip it constantly until done as desired.

[@LexxMachinima]

Also like the guy in the video said, you don't wanna cook it too long in the butter, the butter is used to finish off the steak and infuse it with flavors, it should be mostly cooked BEFORE that

[@brooklynnmcloud1470]

less heat

[@brooklynnmcloud1470]

and don’t sear in Olive Oil

[@greggseipp]

Tried this last night doing the dry brine for an hour. The steak came out very salty. I'd say I used the same or slightly less salt than in the video. Hmmm.

[@ada5447]

you may have used iodized salt.

[@jakejohnson1212]

So if you let the steak rest for 7-10 mins after all that work, won’t it be cold when you finally eat it?

[@killy98]

Not really a steak is pretty hard to get the internal temprature to drop also a great way to reheat a stake is to put it on a hot plate

[@JedediahCyrus]

My absolute favorite way to cook a steak. You can't beat the flavor. Also, anybody else hear the animated spellbook?

[@iBulgey]

Does he even use the thermometer?

[@Belgarathe]

Why not use clarified butter instead of regular butter?

[@pandamaster3490]

So you get the brown butter flavor from the milk solids

[@mid7099]

'Mise' is already the participle form of the verb 'mettre' in French

[@snake1625b]

How long in total was it cooked for

[@tipphilips5182]

What the hell are milk solids? Thanks

[@daahsri]

Tip Philips butter lol

[@stevenwhiters8928]

Is there anyway to get affect of grill

[@stevenwhiters8928]

Char*

[@katl8825]

"you can hear in your ear this potato chip-y kind of crinkle as the crust crackles between your teeth" try saying that ten times fast!

[@tom-]

Does the type of butter matter? Would a european butter be ideal for a steak versus traditional butter

[@DAEMonRaco]

even though that looks waaay too raw for me, I think I'll try this method.

[@themza912]

Make sure you rest 5-10 minutes (tented with foil to keep it warm without overcooking)!!

[@void.reality]

Don't tent it with foil. That will just capture all the steam which will cause that beautiful crust to soften and go soggy. A five minute rest uncovered on a rack is enough.

[@themza912]

​@@void.reality I said tent, not seal! The point of the tent is to let steam escape. You probably could leave it uncovered and it wouldn't get cold, but if you like it warm give it a slight covering.

[@ThisbitchisonFIRE]

Is it culturally okay to use a wok to do this?

[@Drakonak]

Anyone let me know if you know how to do this for a family of 4 instead of just making 1 steak!

[@PVS3]

Your options: 1) Get a BIG range hood to deal with the smoke 2) Get the family used to eating 1 at a time

[@exoticmlbb2082]

He looks like the American horror story apocalypse Antichrist?

[@karstenvonfjellheim5321]

Render the fat first, so you'll get some of it to fry in

[@frankcatrini4816]

you mentioned the old adage about not flipping so much and i believe that, flipping more seems to cook the steak more evenly. now about the butter basting, if you baste the steak a few times then turn the steak , that steak is now in full contact with the butter, so did that few spoonful's really do anything ? why not just flip the steak a few times in the butter and not baste it? personally i think the basting by the actual spoon is doing very little if anything. now if for some reason you couldnt flip the steak, then basting the one side will help. maybe one baste on the last side just before you plate, because that side dried off a bit as the bottom was in the pan, but to baste a side then flip seems like its not doing anything. anyways love the channel and im not a professional cook by any means, so perhaps im just not understanding something....

[@aaronh248]

Yeah once you start basting there is no need for flipping. Basting is for flavor and for finishing. Flipping is really unnecessary after the searing and once the basting has begun. As he even mentions, the basting is cooking the top and sides while the pan is still cooking the bottom.

[@sedemo7198]

There's not much contact with the steak and butter unless you keep basting the top. When a steak sits in the pan the butter will go to the sides. Unless your steak floats on the butter in the pan lol

[@fctazz]

​@@sedemo7198perhaps your right, but it does seem when my steak is in the pan, just as much butter is underneath as when basting, especially when flipping the steak. I bet if you cooked a steak in butter and in one you just flipped in butter vs one that you basted, you couldn't tell the difference. Just my opinion though

[@rexthebarber8990]

Homie looks like Ari Shafirs little brother

[@karstenvonfjellheim5321]

Why are your tongs in water??

[@silkytp789]

Keeps them clean

[@crushingsnakes1976]

🙋🏻‍♂️I did this… 😃😗

[@res4679]

Don’t use canola oil poison

[@abraxas4645]

Can i use non stick pan?

[@ootees2080]

No, it won't be crispy on the outside

[@northover]

Non stick skillets are probably not the best choice for high heat cooking. Some debate on the high heat releasing the “things” that make a non stick skillet “non stick”.

[@CL72345]

Smh. Using a cooking thermometer

[@spunj]

Have KZbin rules changed? Why is there uncensored porn on here now?

[@O777B]

That steak was way to thick for any meal I know of

[@rembrancito9840]

he just fried the steak

[@David-hv5lw]

As soon as I saw a therm I quit watching the video

[@zfelps]

don't flip your meat more than twice only really applies to the grill. Overhandling your meat can dry it out ON THE GRILL.

[@DM-fp8uw]

Nothing about timing. Useless

[@lynnnesbitt3284]

Thanks repent and believe in Jesus Christ he is the only one who saves from hell

[@britpackdog4545]

Oy vey

[@Wogsmawp]

Boy needs to cook his steak a bit more that’s too pink at least for me

[@saramations]

Yeah it needs to be put in the oven for a few mins at a high temp to get more done in the middle. The steak was a pinch too thick for the stove top alone.

[@fingerbottom]

Am I crazy or is this a re-posted video?

[@seriouseats]

You might be thinking of our sous vide steak video from a few weeks ago! This is part 2 of 4 in a series on cooking steak!

[@l4d2_ellis20]

Is it possible you have watched the video on their website? I know I did.

[@mahlstadt]

Serious Eats Should you serve your steak with the garlic-infused butter from the pan?

[@sturejohansson5114]

Basting is totally useless and a waste if time!

[@devastaticon]

Thank you for the video. It would be great though if you stopped using canola oil. That stuff has been proven to be terrible for you (as are all other vegetable oils) and there are so many healthful neutral high smoking point neutral oils out there to use instead. Please consider spreading the updated guidance. Thanks, again, as always

[@JebemTiZivot]

devastaticon so do you not vaccinate and use essential oils instead?

[@Ty-mx2fk]

This guys bastes like a house wife. Any chefs watching this thinking the same thing? If you ain't tossing butter with a swift wrist flick are you really basteing?

[@Bravo21]

Ya know you can solve a lot of that drama by just using clarified butter ... just saying. Oh and whats a canola and why would you use its oil? Never use that crap. Ever.

[@putnopvut]

It's just rapeseed oil. It has a neutral flavor and has a high smoke point like he said. It also doesn't have the potential allergens of nut oils. It's ubiquitous, cheap and perfectly fine to cook with.

[@jdamourep]

Canola oil is completely and totally fine to use. It's neutral, doesn't have any allergens, and it's an affordable, cheap oil. Don't do that.

[@lava_tiger]

What about the thermometer?🌡️

[@jmaths27]

Lists the thermometer 🌡 Also doesn’t use the thermometer 🌡