This Steak is Cooked in Butter

[Music] yoyoyo pitmasters what is up today we're going to do another bead battle experiment [Music] I'm really hungry for steak and I've got these beautiful Saatchi steaks look at the marbling on these things it's just insane and the smell it's got that dry aged smell that it's all smells like fluid I'm super excited about these steaks because they have so much into muscular fat look at that fantastic and the outside still has that dry aged here a little bit that's just fine we've got to leave that on it's gonna provide us with a lot of dry aged strong beefy flavor and that's what we're looking for in the steak I can't wait to grill these steaks up and the way we're going to do it it's butter convene we're going to take a cast-iron pan put it on our come out of Joe and I'll let that butter melt then we're going to put in our steak and we're not going to let it come above a temperature of 54 degrees Celsius so we're gonna be using our commodity Oh classic it's perfect for the job I still have some charcoal left in it and we're going to light that up but we want a small fire first I'm gonna rake out all the old ash from the charcoal to make sure we have enough airflow you want to make sure that you don't have too much charcoal in there so if you have too much just take it out place a fire starter in the center and light it up build the charcoal up around it and make sure that it's lit enough now we'll wait until a fire starter is fully burned out with your hands you can feel the temperature you don't want to go overboard on this we want a slow temperature for a Convy steak so we got that right now time to put on the pan well put in our holder put a cast-iron pan on look at this this is a match made in heaven the pan works perfectly above this fire we've got a lot of distance between the heat source and the pan and that is ceramic grill is gonna work excellent for our butter we're using the best Irish grass-fed butter it's gonna taste amazing we're putting in eight packs of butter because we want our steak to be full of submerged this may look a little bit excessive but trust me it's worth it that's a whole lot of butter this is absolutely perfect to complete our staking time for a beautiful such a steak to Goldin bath now we just need to give our steak some time to come up to temperature and when it has a temperature of 54 degrees Celsius we're gonna take it out sear it off our steak has been in that butter bath for two hours but she looks a little gray and a little weird but she also looks juicy and creamy so let's start grilling her well take our steak out of the pan put it on a cutting board and let it rest there while in the meantime we are going to crank up the heat in our grill so we're gonna add more big block charcoal to the grill because you need fuel to get the heat well Pat our steak drive with a piece of paper towel time to put our steak on the grill almost had you oh you missed it I'll do it again watch I'm sorry but I'm going to sear it off and we want maximum caramelization which means moving it around flipping it as much as you can to get the perfect crust oh look at this baby Wow haha the butter is still sizzling off that steak you can even smell the richness of the butter but the downside of the butter on the grill is that it burns quicker so you can see that why we normally would have a more Brown caramelization we got a darker conversation now we'll sprinkle on some salt to get a good base of reference we cooked a similar steak reversed zero which means first over indirect heat letting it come up to temperature and then finishing it off over direct heating now we have a fair comparison between these two steaks first I'm going to try the reverse take that will give me a good baseline in flavor and profile and then we can taste our butter stick step away from the steak step oh your time will come Marshall one for me I love touchy beef I don't know what to say it's like it's like a really good dry aged steak with crazy marbling like it like what you stop marbling in but it also has a little bit of that grass-fed in the back it's just rich in flavor it has beautiful aromatics and a nice crust on it the Revere sear is a great steak but what we really want to know is what does the butter confit steak taste like so let's slice into it and give it a try the steak looks much richer and fetor a little bit of grey on the edge nice big crust also a little bit darker than usual that steak smells so good there we go tender not as crispy as I was looking for the steak is really really good juicy tender but the butter are kind of like takes away from that steak experience I think that the butter you kind of like burnt too much on the outside of the steak and at the same time all that richness almost takes away a little bit of that flavor the beef flavor is disappearing and that was just a shame more so you want to try the moment let the beat touch my thumb I knew exactly what you meant because you don't taste a the the flavor of the steak is gone living now try the other one the one that's bright and just did a reverse sear on putting your steak into that golden butter bath it looks so good but it doesn't add anything in a sense it just takes away flavor no it's kind of like burners on the outside and on the inside it kind of like tastes away that beef flavor that's not a good thing so if I am up to making my choices I'll stick to the gold old-fashioned reverse your steak it's just magic it kind of like is a golden thing you can try new things but I always come back to that reverse see it works so well and the butter it's a fun gimmick but it doesn't really work I hope you guys enjoyed the comparison between the dry aged reverse sear and that butter great eating two steaks I had a lot of fun so if you enjoyed it give us a big thumbs up and a comment down below and I want to say a special thank you to all of the guys that support us on patreon and as YouTube members you guys freaking Rock see you guys next time today it's mark lick and keep on with [Music] Oh [Music] [Music]

Channel: Pitmaster X

Views: 2,964,644

Rating: 4.4034395 out of 5

Keywords: Steak, steak cooked in butter, butter confit steak, how to cook steak, how to grill steak, ribeye steak, porterhouse steak, tomahawk steak, beef, meat, food, recipe, cooking, experiment, taste test, steak recipe, how to grill a steak, best steak, how to cook a steak, recipes, grilling, gordon ramsay, how to cook, kamado joe, clarified butter, pitmaster x, mukbang, asmr, zach choi asmr

Id: nPsL6CFOwsQ

Length: 8min 3sec (483 seconds)

Published: Thu Jun 06 2019