Let’s face it: There are few things that make a person salivate more than the smell of a perfectly cooked steak. When heat is applied to the prime cuts of beef the umami-rich savory flavor that results is unbeatable. While there are many ways to prepare beef from reverse searing and grilling to more complex methods like vacuum-sealing and sous vide machines one method has captured the imagination of anyone who has ever dined in a fine steakhouse: butter basting.
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Butter basting is a unique technique that many professional chefs like myself use to maximize the flavor of a steak keep it juicy and develop a perfectly crispy crust. This technique can transform even the most affordable cuts of beef from ordinary to extraordinary. It just takes a little know-how.
That’s where I come in. As a culinary professional with almost 18 years of experience I’ve buttered my fair share of steaks. While the process may seem a little complicated it’s actually relatively easy to pull off if you have the right equipment and know exactly what steps to follow. If you want to learn how to butter your steak read on for all the tips tricks and mistakes to avoid. When you take that first bite of juicy buttered beef you’ll be glad you took the time to learn this culinary method for preparing steak.
Before we get into the nitty grits of how to baste your steak with butter it might be helpful to understand what this technique entails and why it’s so effective when cooking meat or fish. Butter basting involves taking a piece of meat or fish and searing it before cooking it on the stovetop by bathing it in a luxurious blend of browned butter and aromatics. The process can quickly produce a steak with a juicy center crispy exterior and a rich nutty caramelized flavor.
