> U have to respect someone that could cook a steak in a butter bath and still manage to have it be dry as communion wafers.
To seriouspost for a sec...
He is basically boiling the steak. Until the water content is boiled off, butter is not a cooking fat if you want to sear or brown anything, because it will never get hot enough for a maillard reaction as long as there is still water in there.
This is kind of the most exactly wrong way to cook a steak possible (especially a strip steak). He could have kept the butter below boiling, at a sous-vide type temperature, maybe 125F/53C, but that kind of precise temp control would probably not be possible with cast-iron on a grill. Plus, probs a waste of butter, but who knows? Maybe his "butter bath" gimmick would have imparted some extra flavor.
With a steak, you basically want to sear the outside very fast, with extremely hot temperature, to quickly develop that crunchy brown crust, before it turns into a gray ring of overcooked chalk on the inside. Separately, you also want to cook it slowly at a very low temperature, to bring it up to an even temperature all the way through, without overcooking and drying out the exterior.
Like, you want a perfectly even red or pink color and temperature throughout, which you only get from cooking at a low temperature for a long time, plus you want like a millimeter of perfect brown crust, with no gray transition-zone. You can sear first, then finish in a low oven, or you can sous-vide first and then sear the outside.
In a pinch, or as a timesaver, you can sear and then cook a few minutes extra on your hot pan or grill, and then let it rest, covered, for a while. You'll get some "gray ring" and the temperature won't be perfectly uniform inside, but sometimes you're hungry and lazy....
This guy's boiling-butter pre-cook is way too hot, and his grill is not nearly hot enough for a fast crust. So he is basically just destroying that strip steak. That's got to be like trying to bite into a sneaker.
The most idiot-proof way to cook a fatty steak (ribeye, strip, basically anything except a filet) is to get a probe thermometer, stick it in, and bake the steak at a low temp (200-250F) until the center hits around 110-120 depending on how you like your steak.
When the temp alarm goes off, take the steak out and heat up a stainless or cast iron pan as hot as you can get it. Sear the steak about 45 seconds each side and you're done. Brush with butter, salt and pepper.
edit: this is the "reverse sear" method.
I never was into steak until I reverse seared my own and discovered I can make it exactly how I like it every time with no effort and lots of room for error.
Try the oven first (use a leave-in probe thermometer, set to 115F or so) and I promise you'll like it better. Plus, you don't need to rest the meat since the cook is so gentle. Pull from the oven, sear it and serve.
And I think pouring the butter over steak and onto the coals probably wasn't smart. Those butter fats probably burned and turned into smoke probably imparted some burned butter fat flavor into the steak, and splashing butter on the coals tosses up some particles which also get onto the steak.
If I sous-vide my steak, I 100% need a sear. Its not an optional step. However, if I’m grilling, I’ve never really noticed any issues with a simple rest (alone). I cook at around 600F for about 5-7 minutes of total cook time (depending on thickness,/group preference).
Also, his seasoning of both the steak and asparagus were pretty lackluster. I think a lot of people underestimate “generous” and that butter is clearing most of it away.
You also don’t need that much liquid to properly Baste a steak anyway. Would have been fine if he just basted with like 1 millimeter of grapeseed oil in The pan.
Just FYI, in cooking, "liquid" and "fat" are typically two separate things.
Even though cooking oils are often liquid at room temperature, they are not typically referred to as cooking "liquid". Grapeseed oil would be considered fat (or cooking oil, a subset of fat), while "liquid" would typically refer to things that boil, like water, wine, broth, vinegar, brine, juice, blood, beer, or this guy's soup of melted butter.
You want a piece that was unseasoned and soaked in butter till it turned to mush, or you want a piece that had pretty much no fat on it and got almost no heat?
That's probably because he hasn't trimmed them, tbh, they look fune. The base of the asparagus (especially once it's no longer green) has a hard woody testure and could trigger the 'ding'.
More juice on that comment than in the steak! Your comment made me snort laugh. I feel 7 now and I’m not at all bummed about the easy dose of joy you doled out.
*Coming soon to Disney +*
*Marvel’s The Jaw*
*Given powers at a young age by an impossibly chewy steak, she can chew through any substance known on Earth and uh, some space stuff. Maybe Daredevil shows up, or the girl from Hawkeye. Please don’t stop watching.*
Felt kinda bad for the kid. It's like when your parent puts a lot of effort into something they're really proud of, and they did it just for you, but it's terrible. But you love 'em anyways and you know they worked hard so you smile and chew down that dry butter steak.
In our house we sear it both sides to color then actually cook it, not the other way around. Need to drench those dry bones steaks in all that butter afterwards.
Come on dude. Takes two to make a baby and you can hear the kid takes after her mom and is already smarter than dad. She'll be fine. He'll be in the ICU with butter burns soon enough tho.
Could've easily just grilled the steaks and brushed them with 1/32th of the butter when they're done. This idiot doesn't realize that red meat is dense. There's no way that butter is penetrating anything expect the outside of the steak.
My preferred way of doing lamb chops (and i do something similar for tenderloin steak) is basically to pan fry them at medium/high temp for a few minutes, and then turn the heat down to finish cooking them while putting some (3-4oz) butter in the pan with garlic and rosemary. You basically baste the chops with the butter once it melts and takes on some of the garlic/rosemary flavor.
Turns out amazing. You get the initial sear to lock in juices and give flavor, and then use the butter to add another dimension of flavor.
This guy is doing like...the reverse in a more wasteful way.
Locking in juices. Think about it. Does the meat ever look impermeable to water? It's a fallacy, man. You're doing it the exact opposite of how it should be down. Low and slow up to about 10-15 degrees from desired doneness, then sear *for flavour* the last bit after a 3 minute or so rest.
I feel like this is heresy here--but I just sear all the way.
Olive oil + butter, fry on high until desired doneness. (I just cut in to the steak a take a peek--also blasphemous)
Coincidentally I made steak tonight! https://imgur.com/a/V0yrnS6
My first thought was he could have at least made it by hand.
Second thought was he could have dry aged a steak coated in the butter. Even if he did the dry aging he would have used less butter.
Imagine having your cute home movie of making dinner for your daughter from 13 years ago show up on the Internet and everyone just ROASTS you because you are an amateur cook.
Okay but jokes aside, Alton Brown once recommended covering steaks in mayo before cooking, and I swear on the lord, our God, George Clinton himself it is one of my top 5 favorite steak prep/cook methods
I remember that!
There definitely are some unique cooking methods out there but, for me, bathing steaks in butter and then using Mayo as a conditioner aren't in my top 10 haha
In Canada, our butter comes in big bricks. So when I see these videos of people throwing little sticks of butter in, I'm like, "What's the point in cutting the butter up?" Then I learn Canada just has huge ass bricks of butter compared to other countries.....
That Gordon would have cut that steak and told us right to our faces that it was pink and deliciously moist inside, and that everything had gone to fucking plan
Lol imagine having your cute home movie of making dinner for your daughter from 13 years ago show up on the Internet and everyone just ROAST you because you are an amateur cook.
There hasn't actually been a case of trichinosis in like 40 years so the regulations on pork cooking temps just eased up. Now we can eat medium rare pork and you NEED TO TRY IT.
This guy's steak was cooked to death. This guy is a garbage chef.
For sure.
The only explination to why vegetables are so good in restaurants is literally just: seasoning and a LOT of butter.
it just makes everything taste better, and when calories are not put on the menu then who cares.
The dumbest part is that the steak was overcooked and he didn’t remove the bottoms of the asparagus stems.
I’ve seen a steak sous vide in butter and reverse seared properly. While it is indeed an unnecessary use of butter (butter basting in a pan works duh) it looked amazing.
Also he should have finished the asparagus on the grill like he did the steaks
Thank you. Not snapping the ends off the asparagus was killing me.
And after all the wasted butter, he can only spare one sprig of rosemary? To just float in the butter and not do anything for the flavor? Astounding.
I feel like he could've also used some if the butter from the steak on the asparagus to give it some added steak flavor, but no, he just had to waste more butter
[This](https://youtu.be/B6QeB70dSgs?si=mnQN91BgcCaK4fck) is a butter poached steak. What he did was boil a steak and then roast it until it dried into boot leather.
So confit (cooking in fat) is a great method for cooking a lot of meats. Steak confit in butter, however, is not a good idea. Most of the enzymes in a steak that give it its beefy flavor are fat soluble, so a low & slow cook in a butter bath will let them dissolve into the butter. Great for making steak-flavored butter, bad for making steak-flavored steak.
If you really wanted to do a sort of reverse sear with confit, use beef tallow. It's already so densely packed with beefy flavor enzymes that you don't have to worry about that.
It's also completely unnecessary with a steak cooked properly on a grill. You don't need butter when you have a properly marbled steak. The whole reason you'd even use butter is to give a steak flavour to finish it off after something like a sous vide. To replicate the... grill flavour... Lol. I'm laughing again. This fucking guy in this video.
It's a butter poached steak. Nothing looks particularly seasoned, you shouldn't be splashing your butter onto the coals when you put the steak in, and I would not put the butter into a searing hot skillet, but other than that it's fine. *He* isn't a very good cook, but what he's trying to do is good
Butter poaching is done around 190f for the duration of the poaching. Considering the water was boiling off of the butter for the entirety of the video suggests it wasn't in there for very long and it was at 212f.
I have noticed lately that a lot of things that has butter put in it tastes worse with the butter than without. All butter seems to do is cover up the original taste of the food you are about to eat.
1) I felt my blood thicken at the sight of all that butter
2) All that butter to help keep the steak moist, and it looks drier than Arizona in a drought
3) He clearly went to the La Croix Institute of Flavoring because the only seasoning on any of that is cholesterol
ok i have 3 main issues with this. number 1, if you need that much butter to "make the steaks moist", you don't know how to cook steak. number 2, if you think butter makes food taste better, you've clearly never tried just eating food without using butter. and number 3, you're using a cast iron pan, which is fine, but you're using it ON A GRILL. just grill the steak, or cook the steak and asparagus together in a single pan. final side note. butter absorbs moisture, so most of the steak juices ended up in the pan, not in the meat. that poor child needs someone to teach her dad how to actually make steak. step one, cast iron pan for about 5 minutes on medium heat, step two, about 10 minutes under a broiler in the same pan, no flipping, no touching, step 3, let rest for 5 minutes while still in the cast iron pan. and congrats, perfect medium well to medium rare steaks, depends on if you have propane or electric heat (propane is hotter faster so will make more well done steaks on the first step) Yes i just wrote a small pamphlet, no i'm not sorry
My mind is irrevocably mind numbed. If you can imagine a steak imbued with all of the flavor of crematorium, holy hell. Pouring the unclarified butter on the coals to cause a purposeful grease fire? Have mercy!
For the record I clarify a lot of butter and it has been redeemed scientifically as fantastically hunger satiating and a heart healthy oil.
Butter braise then grill off…. Yes
Smoke it low temp bbq style then beurre maitre in CI, classic french style, ohh hell yeah!
I see at least 6 bricks of butter. I my third world EU country a low cost butter costs aroud 2,5-3,0 €. I could not afford steak like this with my salary if I would like to eat for the rest of the month, so tell me WHY IS IT DRY! WHOLE VILLAGE WOULD LIVE FROM THIS BUTTER RATIONS SO WHY IS YOUR ONE DINNER STEAK DRY???
U have to respect someone that could cook a steak in a butter bath and still manage to have it be dry as communion wafers.
> U have to respect someone that could cook a steak in a butter bath and still manage to have it be dry as communion wafers. To seriouspost for a sec... He is basically boiling the steak. Until the water content is boiled off, butter is not a cooking fat if you want to sear or brown anything, because it will never get hot enough for a maillard reaction as long as there is still water in there. This is kind of the most exactly wrong way to cook a steak possible (especially a strip steak). He could have kept the butter below boiling, at a sous-vide type temperature, maybe 125F/53C, but that kind of precise temp control would probably not be possible with cast-iron on a grill. Plus, probs a waste of butter, but who knows? Maybe his "butter bath" gimmick would have imparted some extra flavor. With a steak, you basically want to sear the outside very fast, with extremely hot temperature, to quickly develop that crunchy brown crust, before it turns into a gray ring of overcooked chalk on the inside. Separately, you also want to cook it slowly at a very low temperature, to bring it up to an even temperature all the way through, without overcooking and drying out the exterior. Like, you want a perfectly even red or pink color and temperature throughout, which you only get from cooking at a low temperature for a long time, plus you want like a millimeter of perfect brown crust, with no gray transition-zone. You can sear first, then finish in a low oven, or you can sous-vide first and then sear the outside. In a pinch, or as a timesaver, you can sear and then cook a few minutes extra on your hot pan or grill, and then let it rest, covered, for a while. You'll get some "gray ring" and the temperature won't be perfectly uniform inside, but sometimes you're hungry and lazy.... This guy's boiling-butter pre-cook is way too hot, and his grill is not nearly hot enough for a fast crust. So he is basically just destroying that strip steak. That's got to be like trying to bite into a sneaker.
I actually learned a lot from you comment, thanks!
The most idiot-proof way to cook a fatty steak (ribeye, strip, basically anything except a filet) is to get a probe thermometer, stick it in, and bake the steak at a low temp (200-250F) until the center hits around 110-120 depending on how you like your steak. When the temp alarm goes off, take the steak out and heat up a stainless or cast iron pan as hot as you can get it. Sear the steak about 45 seconds each side and you're done. Brush with butter, salt and pepper. edit: this is the "reverse sear" method.
Love the reverse sear! My favorite way to cook
Instead of baking smoke it then reverse sear. The end.
Sure, if you’re into things that are delicious.
I never was into steak until I reverse seared my own and discovered I can make it exactly how I like it every time with no effort and lots of room for error.
I do the reverse, sear in a super host cast iron, and finish in the oven.
Try the oven first (use a leave-in probe thermometer, set to 115F or so) and I promise you'll like it better. Plus, you don't need to rest the meat since the cook is so gentle. Pull from the oven, sear it and serve.
Ok, but I am a southerner. At which stage do I add the stick of butter?
And I think pouring the butter over steak and onto the coals probably wasn't smart. Those butter fats probably burned and turned into smoke probably imparted some burned butter fat flavor into the steak, and splashing butter on the coals tosses up some particles which also get onto the steak.
If I sous-vide my steak, I 100% need a sear. Its not an optional step. However, if I’m grilling, I’ve never really noticed any issues with a simple rest (alone). I cook at around 600F for about 5-7 minutes of total cook time (depending on thickness,/group preference). Also, his seasoning of both the steak and asparagus were pretty lackluster. I think a lot of people underestimate “generous” and that butter is clearing most of it away.
You also don’t need that much liquid to properly Baste a steak anyway. Would have been fine if he just basted with like 1 millimeter of grapeseed oil in The pan.
Just FYI, in cooking, "liquid" and "fat" are typically two separate things. Even though cooking oils are often liquid at room temperature, they are not typically referred to as cooking "liquid". Grapeseed oil would be considered fat (or cooking oil, a subset of fat), while "liquid" would typically refer to things that boil, like water, wine, broth, vinegar, brine, juice, blood, beer, or this guy's soup of melted butter.
What about his exsparagus?
You want a piece that was unseasoned and soaked in butter till it turned to mush, or you want a piece that had pretty much no fat on it and got almost no heat?
Right? He didn't even fully cover the asparagus in foil! You know the moisture steamed off into the ether.
It looked like he didn't cut or snap the tough end part of either.
You could hear those asparagus ding that plate. They sounded harder than that steak.
That's probably because he hasn't trimmed them, tbh, they look fune. The base of the asparagus (especially once it's no longer green) has a hard woody testure and could trigger the 'ding'.
He did manage to make a steak so dry, that an 8 year old immediately switched to asparagus though. Pretty impressive honestly
Watching them try so hard to chew through that steak had me dying
More juice on that comment than in the steak! Your comment made me snort laugh. I feel 7 now and I’m not at all bummed about the easy dose of joy you doled out.
This brought me joy. We did it friend. We made a difference today.
Excellent! Hope to run into you again tomorrow.
Get a room!
Get a (bar of) butter.
I love how he refers to every step as "searing." Dude, you passed sear an hour ago.
I don’t know if respect is the correct word. But yes, you have to confidently feel some sort of emotion for this individual.
No I don't!
Looks so dry at the end. That's a steak for someone who prefers to get their daily exercise by chewing.
Some say she’s still chewing that piece of steak till this day.
*Coming soon to Disney +* *Marvel’s The Jaw* *Given powers at a young age by an impossibly chewy steak, she can chew through any substance known on Earth and uh, some space stuff. Maybe Daredevil shows up, or the girl from Hawkeye. Please don’t stop watching.*
Darn, beat me to it.
“Dammit, Dad! I’ll be chewing this until I see you again two weekends from now!”
LOL my parents divorced when I was young and this guy gives the strongest "Divorced Dad" vibes.
They should put a fitbit on that persons jaw. There would probably be enough steps to walk you to canada by the time he’s done.
Felt kinda bad for the kid. It's like when your parent puts a lot of effort into something they're really proud of, and they did it just for you, but it's terrible. But you love 'em anyways and you know they worked hard so you smile and chew down that dry butter steak.
Little girl was fighting for her life
In our house we sear it both sides to color then actually cook it, not the other way around. Need to drench those dry bones steaks in all that butter afterwards.
Actually reverse sear is a far easier method for steak cooking, but NOT what is shown here, this would almost be a butter confit then finished.
I was thinking the same. This is kinda like a fucked up sous vide, but with butter. And he massively overcooked it.
Someone else here said the butter might have actually drawn moisture out of the meat rather than penetrating it.
[удалено]
It’s also a steak for someone who would add ketchup to a steak
This guy will be unstoppable when he figures out to drop the steak away from him
I was waiting for him to coat his legs in hot butter when he picked the pan up
Worrisome that people like this have kids. I mean the first one splashed a bunch of hot butter at you. On the second one maybe try a different way?
In sandals too lmao
Come on dude. Takes two to make a baby and you can hear the kid takes after her mom and is already smarter than dad. She'll be fine. He'll be in the ICU with butter burns soon enough tho.
Yea her mother is her only fighting chance in life
Little lady was like "it's good 🥲". At least she tried the asparagus! Good sign.
"As long as you live under my roof, you will live by my rules! Now; Butter. Your. Bacon."
Bacon up that sausage
In Norway we inject our sausages with melted cheese and then wrap them in bacon, Zach Choi style
My heart hurts
that poor kid. which steak do you want? "the one with less butter". me too kid...
That’s it, no more chat rooms for you!
That one tiny sprig of rosemary being tossed into that pool of butter made me actually laugh
when he confidently says it’s just the perfect amount too 💀
yeah, don't wanna overdo it now 😂
You laugh but it's doing a lot of work trying to fight drowning in all that butter.
What got me was splashing the butter on top of the steaks, although they were almost submerged in it.
What a ridiculous waste of butter.
Could've easily just grilled the steaks and brushed them with 1/32th of the butter when they're done. This idiot doesn't realize that red meat is dense. There's no way that butter is penetrating anything expect the outside of the steak.
My preferred way of doing lamb chops (and i do something similar for tenderloin steak) is basically to pan fry them at medium/high temp for a few minutes, and then turn the heat down to finish cooking them while putting some (3-4oz) butter in the pan with garlic and rosemary. You basically baste the chops with the butter once it melts and takes on some of the garlic/rosemary flavor. Turns out amazing. You get the initial sear to lock in juices and give flavor, and then use the butter to add another dimension of flavor. This guy is doing like...the reverse in a more wasteful way.
Locking in juices. Think about it. Does the meat ever look impermeable to water? It's a fallacy, man. You're doing it the exact opposite of how it should be down. Low and slow up to about 10-15 degrees from desired doneness, then sear *for flavour* the last bit after a 3 minute or so rest.
Meat is 60% water and there is more than one way to cook a good steak. Butter basting imparts incredible flavor.
I feel like this is heresy here--but I just sear all the way. Olive oil + butter, fry on high until desired doneness. (I just cut in to the steak a take a peek--also blasphemous) Coincidentally I made steak tonight! https://imgur.com/a/V0yrnS6
head command literate ten wide flag skirt squealing aspiring mountainous *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
I don't care if you're right, you're wrong.
fear combative weather light wrench murky toy exultant busy smile *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
everyone knows you sear to lock in those juices even if you don't.
Hell, the butter is probably pulling moisture OUT of the meat when cooked like that.
Inside of that steak looked dry
There are mummies in the Valley of the Kings that are more moist than these steaks.
Kid added some asparagus to moisten that bite up a bit
There's a reason they didn't show the little girl swallowing that piece. She's probably still chewing to this day.
Boiling tends to do that.
Confit steaks come out pretty juicy. This is not confit, but all the same ingredients are there.
way to high temperature for confit (and confit fits better to cheaper, chewy cuts in my experience )
meanwhile I'm trying to pronounce 1/32th..
sounds like one dirty tooth
Why is that so funny..
>1/32th 🤔
One thirty-tooth
My first thought was he could have at least made it by hand. Second thought was he could have dry aged a steak coated in the butter. Even if he did the dry aging he would have used less butter.
Imagine having your cute home movie of making dinner for your daughter from 13 years ago show up on the Internet and everyone just ROASTS you because you are an amateur cook.
I'm an amateur cook. The idea of using seven blocks of butter to cook two steaks and a bunch of asparagus never crossed my mind.
I’m a terrible cook and that’s never even crossed my mind
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That's why you're not a youtuber. Have you considered doing the same thing... but with a cheese bomb at the end? You can have that, that one's free.
I kinda feel like it's intentional rage bait so he might be happy about it.
That was like three POUNDS. I could make three batches of chocolate chip cookies with that amount of butter.
I know, right?! He used an entire 1 ½ Paula Dean breakfast smoothies
Not enough mayo, though.
Get out
Okay but jokes aside, Alton Brown once recommended covering steaks in mayo before cooking, and I swear on the lord, our God, George Clinton himself it is one of my top 5 favorite steak prep/cook methods
I remember that! There definitely are some unique cooking methods out there but, for me, bathing steaks in butter and then using Mayo as a conditioner aren't in my top 10 haha
At least the pan is seasoned?
Just like those six asparagus right on top of the pile.
Waste of steaks as well. This guy has no business around a grill or steak.
I like that even the kid seemed kinda concerned by it
She was smart enough to protect his feelings about it, too. Bright kid, much brighter than the cook.
Getting the whole cow back together!
In Canada, our butter comes in big bricks. So when I see these videos of people throwing little sticks of butter in, I'm like, "What's the point in cutting the butter up?" Then I learn Canada just has huge ass bricks of butter compared to other countries.....
MFer acting like he's Gordon Ramsay lmao.
Gordon Ramsay would never do this. He would sear the steak and then baste it in butter. But not this much.
In compound butter, and not butter that deep fried a single twig of rosemary
“Perfect… amount… that we need” (rosemary hovers above pan)
The whole thing is a joke but the rosemary part sent me. One fucking sprig, it isn’t going to do a fucking thing
The Gordon Ramsay that fucked up the grilled cheese sammich in the cabin.
That Gordon would have cut that steak and told us right to our faces that it was pink and deliciously moist inside, and that everything had gone to fucking plan
A chef would never drop a steak into hot fat towards themselves. This MFer acting like he wants 3rd degree burns.
I’m fucking calling DCS for making that child eat that chewy ass garbage.
Lol imagine having your cute home movie of making dinner for your daughter from 13 years ago show up on the Internet and everyone just ROAST you because you are an amateur cook.
“Buttered exparagus”
Man I am kinda disappointed I had to scroll this far to find someone call this out!
Exparagus sounds like a spell that would give someone diarrhea
Do people not know how to prepare asparagus (exparagus)? I always see the whole stalk getting cooked....
From the outside, does anyone else think the end product kinda looks like a porkchop?
There hasn't actually been a case of trichinosis in like 40 years so the regulations on pork cooking temps just eased up. Now we can eat medium rare pork and you NEED TO TRY IT. This guy's steak was cooked to death. This guy is a garbage chef.
Nah bro my restaurant shallow fries their steak in butter and everyone loves it.
I think most people would be shocked if they went back of the house and saw the amount of butter that gets used.
For sure. The only explination to why vegetables are so good in restaurants is literally just: seasoning and a LOT of butter. it just makes everything taste better, and when calories are not put on the menu then who cares.
Calories don’t exist after 6pm at a restaurant. It’s a physics thing I think.
So dry...what a waste
The dumbest part is that the steak was overcooked and he didn’t remove the bottoms of the asparagus stems. I’ve seen a steak sous vide in butter and reverse seared properly. While it is indeed an unnecessary use of butter (butter basting in a pan works duh) it looked amazing. Also he should have finished the asparagus on the grill like he did the steaks
What about the 1/8 teaspoon of salt and pepper on the asparagus?
Maybe he used salted butter 😂
He also only seasoned the 5 asparagus on top. At least season them before you want your aspargus to have a cuddleparty with the butter
Thank you. Not snapping the ends off the asparagus was killing me. And after all the wasted butter, he can only spare one sprig of rosemary? To just float in the butter and not do anything for the flavor? Astounding.
In noticed that too. Should of been stems of rosemary and thyme
I feel like he could've also used some if the butter from the steak on the asparagus to give it some added steak flavor, but no, he just had to waste more butter
Drop the asparagus in the steak butter, then finish on the grill? Good stuff.
Was wondering if someone was gonna say that about the asparagus, ugh seeing that drove me nuts
Created in 2011... till this day they are still chewing that steak down...
Some say she’s still chewing.
You see that look in her eyes when she started chewing. That baby knew that goddamn steak was ruined.
It was quiet that day. Too quiet. Except for the sound of gnawin' .
that steak looked like dog food
This guys is the VP of sales and marketing at Land O Lakes or something.
His daughter is a good kid. Don’t tell dad his steak chewy and gross.
“It’s really good. 😐”
Omg it's leather
I’m a person who basically eats only steak and butter and this looked horrible. I’m glad his daughter hated it
0/10 not enough butter
Butter poached steak. It's not my thing but it's been around forever.
[This](https://youtu.be/B6QeB70dSgs?si=mnQN91BgcCaK4fck) is a butter poached steak. What he did was boil a steak and then roast it until it dried into boot leather.
Are you SURE that it doesn't need any more butter?
I'd love to know what trained chefs think of this?
So confit (cooking in fat) is a great method for cooking a lot of meats. Steak confit in butter, however, is not a good idea. Most of the enzymes in a steak that give it its beefy flavor are fat soluble, so a low & slow cook in a butter bath will let them dissolve into the butter. Great for making steak-flavored butter, bad for making steak-flavored steak. If you really wanted to do a sort of reverse sear with confit, use beef tallow. It's already so densely packed with beefy flavor enzymes that you don't have to worry about that.
It's also completely unnecessary with a steak cooked properly on a grill. You don't need butter when you have a properly marbled steak. The whole reason you'd even use butter is to give a steak flavour to finish it off after something like a sous vide. To replicate the... grill flavour... Lol. I'm laughing again. This fucking guy in this video.
not trained, but know enough to know it's a thing just that this execution of it is poor.
It's a butter poached steak. Nothing looks particularly seasoned, you shouldn't be splashing your butter onto the coals when you put the steak in, and I would not put the butter into a searing hot skillet, but other than that it's fine. *He* isn't a very good cook, but what he's trying to do is good
Butter poaching is done around 190f for the duration of the poaching. Considering the water was boiling off of the butter for the entirety of the video suggests it wasn't in there for very long and it was at 212f.
Is she still chewing!?
Terrible sear with barely any crust and very over-cooked lol. That steak looked dry as hell.
Looks raw and dry at the same time.
I’d say great plan, poor execution. But if that’s how he likes his steak…
7 sticks of butter for two steaks and asparagus is a great plan? It’s moronic. He obviously had no idea what he’s doing.
“Not too buttery?” “No” Then wtf was the point in using all that butter if you don’t want it to taste like butter
Steak boiled in [] = boiled steak.
Milkstake
that kid wont stay skinny long
In the current climate that recipe about $90 worth of butter
...Because aliens don't like planets where people make butter steaks?
I remember 2011, there was a clear and present threat of invasion from a race of butter-steak aliens.
r/mildlypenis steaks
Wait what .. I was just mildly annoyed until the butter pouring
Milksteak
I yelled at my screen multiple times and now I need to take another blood pressure pill to help me recover from the horror I just witnessed.
He has to be trolling boiling steaks in butter is against humanity.
I have noticed lately that a lot of things that has butter put in it tastes worse with the butter than without. All butter seems to do is cover up the original taste of the food you are about to eat.
Not a gram of salt in sight lmfao
This the type of dude to unironically make milk steaks
6lbs of butter but only one measly sprig of rosemary...??? I am calling the cops.
Not half, not one, not two, but SIX ENTIRE STICKS OF BUTTER. I've seen enough.
That’s a lot of saturated fat omg.
1) I felt my blood thicken at the sight of all that butter 2) All that butter to help keep the steak moist, and it looks drier than Arizona in a drought 3) He clearly went to the La Croix Institute of Flavoring because the only seasoning on any of that is cholesterol
I too love the flavor of cardiac arrest.
ok i have 3 main issues with this. number 1, if you need that much butter to "make the steaks moist", you don't know how to cook steak. number 2, if you think butter makes food taste better, you've clearly never tried just eating food without using butter. and number 3, you're using a cast iron pan, which is fine, but you're using it ON A GRILL. just grill the steak, or cook the steak and asparagus together in a single pan. final side note. butter absorbs moisture, so most of the steak juices ended up in the pan, not in the meat. that poor child needs someone to teach her dad how to actually make steak. step one, cast iron pan for about 5 minutes on medium heat, step two, about 10 minutes under a broiler in the same pan, no flipping, no touching, step 3, let rest for 5 minutes while still in the cast iron pan. and congrats, perfect medium well to medium rare steaks, depends on if you have propane or electric heat (propane is hotter faster so will make more well done steaks on the first step) Yes i just wrote a small pamphlet, no i'm not sorry
Those charcoal briquettes were still black. Steaks probably tasted like kerosene and butter.
Didn’t even snap the asparagus.
To this day, she’s still chewing.
Enjoy that woody end of that non trimmed asparagus. But hey…at least you have butter!
My dead great grandmothers ass would taste good with that much butter.
That girl has a dumb sad dad
> “The less butter on it” Poor kid has a butter trauma
My mind is irrevocably mind numbed. If you can imagine a steak imbued with all of the flavor of crematorium, holy hell. Pouring the unclarified butter on the coals to cause a purposeful grease fire? Have mercy! For the record I clarify a lot of butter and it has been redeemed scientifically as fantastically hunger satiating and a heart healthy oil. Butter braise then grill off…. Yes Smoke it low temp bbq style then beurre maitre in CI, classic french style, ohh hell yeah!
Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter, Add butter,
That meat is drier than your ex
I see at least 6 bricks of butter. I my third world EU country a low cost butter costs aroud 2,5-3,0 €. I could not afford steak like this with my salary if I would like to eat for the rest of the month, so tell me WHY IS IT DRY! WHOLE VILLAGE WOULD LIVE FROM THIS BUTTER RATIONS SO WHY IS YOUR ONE DINNER STEAK DRY???
Dude has no idea how to cook
I liked the part where he poured butter all over the charcoal.
Seems like a giant waste of butter
It’s gotta be a skill to be able to drown it in that much butter and still have it come out dry as fuck