4 Butter Basting Mistakes to Stop Making

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4 Butter Basting Mistakes to Stop Making

Butter basting has 3 primary benefits:

1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor

My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:

How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.

How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.

Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.

How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.

When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).

Let me know any other questions in the comments!

#butterbaste #butterbasting #butterbasted #howto #tutorial #cookingtutorial #butter #mediumrare #steak #cooking #learnwithme #learning
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Ok. Bro. This was actually really useful to know. I’ve always struggled when it came to basting. This helps a lot. You are amazing man! Love the vids!

josiahboyer

Step one: not too hot
Step two: not too cold
Step three: don’t cook steak too cold
Step four don’t burn butter

maxlindensmith

Props to this man for sacrificing 4 perfectly good steaks for our horrible cooking capabilities.

refrigerator

Finding the right temp on the pan has proven to be harder than I thought.

jdamoormartinirossi

No one has explained that before, thanks for this, really helps

aaasports

Not too much. Not too little. Not too soon. Not too late. Not too cold. Not too hot. Thanks man

kalanitovela

No steaks were tarnished in the making of this video.

CapitalGainzz

lol “not eating all the butter”…. As if I’m not gonna pour all that buttery pan juice on top of rice or potatoes or something

jujub

Pro-tip: Start a fragrant butter mix BEFORE you even heat the pan. In a small casserole: plenty of butter, 3-4 cloves of medium sliced garlic, good portion of ground pepper, and fresh rosemary, half a squeezed lemon and a pinch of salt. Let this simmer on low heat, but turn down the heat before the garlic goes brown. This makes an incredibly fragrant butter mix. Pour over the steak in the pan when the crust is ready. Not only does it add even more flavour to the steak, but you avoid the stress of putting all of that in a very hot pan. Enjoy!

theuniversewithin

I started watching this change and my father was impressed by my skill and how I grew

kingmonk

the first steak i have ever cooked was perfect and i’ve never been able to do it again 😭

xhibah

Good information. The last time I basted, the butter became watery and did soften what would have otherwise been a great crust.

GaijinMo

Someone: credits roll
Me: "no meat was wasted in the making of this film"

denilsongaoaseb

What my mom likes to do with the extra butter at the end is make a gravy. You do that by mixing in milk and I think corn starch flour at a low heat. Ofc check recipes yourself, but I’m pretty sure that’s how we do it. It’s absolutely delicious and when added to steak, gives a completely different experience.

genericsidecharacter