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you wiped away the oil but also wiped away the fat from the steak which is flavor. Then you added the butter which could now burn since it's in a pan hot enough to sear a steak and the oil/fat which could've prevented it from burning was removed. I wouldn't have criticized this but you started out by attacking butter basting when you basically just did the same thing but kind of less efficient
basting is throwing the butter on the steak, he basically let it bathe in a shallow bath of butter and aromatics, yes the technique really matters otherwise the reasoning for even making up the word "basting" is useless, I just schooled you and my ass barely cooks, word.
@@user-EvilAlatreon963 you didnt say that, you said he essentially butter basted it but he really didnt, he did what most common cooks do but most ppl always say "nah you gotta baste that properly by chucking over the butter" trynna clown him 🤣 you aint smart, and you also dont understand what essentially means if youre gonna back it up somehow by saying "I meant it like this" j chill u got called out by someone w logic, u been punkd chill bruh bruh
@@user-EvilAlatreon963 if your calling a specific technique "virtually" sumn else den you needa check what a dumbass is 🤣 how do you make yourself look dumb by tryna make someone else look dumb LOL learn your cooking techniques so you dont have to make yourself look like a goofy on the internet on fax 💯 n i use emojis cs dis is da internet, not ur lil sensitivity box 💢
@@Saltarooo no, the word basting would mean that he literally throws the butter on top of the steak with a spoon. That's basting. What he did is more like butter bathing
For those who keep saying, "he basically basted the steak," that's not the point, the point he is making is that you don't have to baste a steak for it to be done well, simply needs to be withing the presence of butter no need to baste. Before you go straight to the comments please think before you speak, thank you 😊.
1. Salting early doesn’t season the inside of the meat, it only draws out the moisture. 2. The idea of basting is simply an easier way of coating the steak in butter+ seasoning. Which you did by flipping the steak 42 times in the butter you melted in the pan.
@@ACK22BAD222because you can season the steak all the way to the center instead of just the exterior if you salt right as you’re about to cook. It makes for a much more flavorful steak. Same goal as brining
Family of 5, and we eat Ribeyes regularly (reverse sear method). Hands down, salting the steak and letting it sit for min few hours to overnight is way better than salting just before cooking. We can all tell the difference. More tender, it's juicer, and has richer flavor.
I followed this tutorial and it came out really good, it was just really salty though because I left it in the fridge for 48 hours instead of 24(Someone decided to have our cupboards airbrushed and everything was covered, couldn't use the stove) so don't leave the steak in for too long, not that I have to tell anyone that, even waiting a day to eat a steak is a long time for some. I didn't have cooking spray, so I used oil, and it started smoking, and I didn't wipe it off, so it reacted with the butter(which was also salted)and splashed a bit. I used the leftover butter to fry 2 cans of white hominy and it seasoned them perfectly. The hominy did not come out salty like the steak, so it balanced well with it. I used garlic in a jar and savory spice blend for my aromatics(thyme,rosemary and parsley mix). I will definitely try this again and actually follow the instructions exactly and only wait 24 hours and let you know how it all goes!!!
I watch tutorials by experienced chefs all the time and they use cooking oil spray too? What is exactly wrong with it? I know some people complain its unhealthy(and dangerous because some idiots leave it next to a heat source) but it's just another tool. Noone is forcing you to use it..
If you put the salt and leave it so many hours is going inside the steak and when you take it out of the fridge the blood will come out and we don't want to do that to a steak.... You have to put the salt and leave it like 15 or 20 minutes and then cook it.... (sorry for my English)
You guys are getting it wrong. He said Butter basting is overrated and he cooked a butter basted steak to prove his point to why that is. He then showed the end product of a butter basted steak and it looked amazing. He didn’t say he was making the steak with another method. He used the same method just to prove why many chefs use this butter basting method. Because the steak is amazing this way.
@@itroll4alivin34yearsago8 no he didn’t. Basting is when you throw the butter over the steak, he pretty much bathed it in the butter. Two different things
We know. But him still adding the butter but not basting literally does not show us how basting is overrated. He said "I'll show you why" he didn't. He never explained why basting is worse. Which is untrue because it adds more fat to the steak. Fat = flavor. He is dumb
@@andrewrchooven1996 you're right he didn't show why his method is better. But firstly he did add fat, he added butter and aromatics. And instead of basting he flipped it over and over and let it cook slowly in the butter which achieves the same end result. His process is superior, not the end result. The reason the process is superior is because you give the steak a quick sear and then let it cook slowly up to temp in the butter and aromatics. Usually with basting, you mostly cook the steak and then baste with butter for a short time. His method gives the steak more time in the aromatics and also cooks slower which makes it easier to achieve the right doneness. Less likely to overcook.
@@SaltyPirate71 nah it wasnt clickbait, what he did was fry the steak in the butter instead of basting it, implying that he thinks frying steak in butter is better than basting it
Hey two things , love your content, helps people who want to cook but don’t know how make good tasting food without holding there hand too much, and good content for people like me who just want cool shit to watch. Keep up the content!
isnt that the same thing just a different application? Butter basting is to have the butter soak into the meat and flavor it. Thats why you need a room temperature steak so the muscle fibers are relaxed. Which makes for a tender steak.
Nah it’s actually fine. The salt draws the water out initially, but the muscle fibers of the steak reabsorb it over time like a sponge. Perk is that the salt on the outside combines with the moisture that gets drawn out, so the salt water gets evenly distributed throughout the steak when it soaks back in. Worst thing is to salt like 10 minutes before you cook, because then the water doesn’t get reabsorbed and the steak dries out. Either salt the steak at least 1 hour before cooking, or immediately before cooking.
That's not how it works at all... The salt draws the moisture out yes, but then the moisture from the steak blends with the salt and soaks back into the steak and actually makes it juicier!!!!
You are 100% on point. I am actually going to be grilling up some fillets this evening for my birthday. I sear the steaks and then I put them in a tin tray on the other side of the coals. There is butter garlic and I let it sit on each side for three minutes. I continue this until the internal temperature is ready to pour.
I'm a fan, but c'mon, all you did was rub it in the butter instead of baste it. Also, salting early doesn't salt the inside, it pulls moisture out of the surface of the steak for a better crust.
While yes salting a steak draws out the moisture with enough time the salt seeps back into the steak. It's Alton brown's method and you don't fuck with that man.
@@vargasa7847 yeah I'm aware, it's absorbed back in, but the exterior is still left perfect for a nice crust. I just didn't go all the way into it. The main point was hot it isn't salting the inside of the meat.
Butter basting adds flavor and while it you say that it does not make a difference. The thing is it adds a juice. It’s not because it loses juice it just adds flavor and juice.
Finally, a well seasoned steak. People doing steaks always throw random amounts of salt or worst, while they are cooking even if it has already a crust. The salt must get into the meat, pepper doesn't do that so it's doesn't affect THAT much the taste of steak whether you put pepper before or after cooking it. Salt is the key.
Use wagyu beef tallow instead of oil when searing the steak. It takes the flavor to the next level before you let it rest. Then hit it with the butter garlic shallots and Rosemary. The 24 hr dry age in the fridge is a must.
This my nigga bruh. He reminds me of my black high school friends we used to kick it at my house every weekend and all of us would bring food over and have a big ass potluck, play games and watch sports. Miss them days
So, when you dropped the heat to 5 and added the butter and returned your seared steak resting, my math has you in the butter for 3 minutes each side + rest should put you at medium, which is ideal to me. I'm cooking from frozen, so maybe I'll go 3.5 minutes. Surprisingly, you don't have to cook a steak from frozen much longer. After searing you'll be thawed out but the center will be cold, unlike the fridge chillin. Anyway, just wondering if you have medium figured out using this method, but I'll feel it out, or use a thermometer like a civilized person. Thanks for the vid!
Fam, I just gotta say, this looks the BEST steak I've ever seen Like I thought I was decent, but this puts me to shame, will definitely try this next time
@@AntNguyen87778 it's pink on the inside, it's juicier than a lemon, and it has a browned skin. What, is it supposed to have no crust, but be well done on the inside? It's not pork, it's a steak. Tell me, what is steak supposed to look like? And if you say well done or medium well, go fuck yourself. That is just beef. A steak should be blue rare to medium, with juice and a nice crust
@@johncenaplayingstarcraft9580 are you dumb? I’m saying if you think this steak is one of the “best” looking you’ve ever seen them you don’t eat much good steaks nor seen much 😂 🤡
People literally eat garbage and other people's scraps in some places and you're whining over a steak? You're either super rich and spoiled or just dim.
