Ethan Chlebowski came to this conclusion in his deep dive steak video a couple months ago. Blind taste test showed that the butter flavor never penetrated beyond the surface
@@koyaanisqatsi78in the end it’s more time consuming. To get the steak crust the pan must be really hot. If you add butter, it burns, meaning you have to let it cool down a little bit first (and if you use cast iron, good luck with that)
Great advice on saving butter while basting steak. Always wondered if it really makes a big difference using lots of butter. Thanks for the budget-friendly and delicious approach!
If its just the butter waste you are worried about, you don’t need a whole stick to baste. I use about 2 tbs and just tilt the pan to scoop it up when basting which works just fine. Rather just do everything in one go instead of adding a step to cook the butter separately, although this would still be nice for finishing a grilled steak.
I thought the same thing; I'm not a steak/top level chef, but I wouldn't even use an entire stick of butter. A third or even a 4th of a stick would be more than enough.
This is the way to do it. And I don't do it for the flavor of the butter, I do it for the flavor that a couple cloves of garlic and a sprig of rosemary imparts to the butter
To add to the wasted step point; What I heard being said in professional kitchens about this cooking method (Basting/parleying) is that it is the fastest way to cook a steak. Direct contact with hot fat from every side. Guga tryna slow us down.
@@kleinbottled79 You can tell in the final cross sections where the basted steak cooked more evenly. Because you are having to sear each side separately, and he included the edges, the time over heat is greater and distributed less evenly.
I do a method that is somewhere in the middle of this... I make a garlic and herb butter and cook the first side of the steak, then put a coin of it on top after I flip the first time. It melts and bastes the steak nicely as the second side builds a crust. Once the second side has built a crust I flip the steak a couple of times which bastes both sides in the butter. No need for using a massive lump of butter, 250 grams of butter and maybe 5 cloves of garlic will do about 10 steaks. I just keep the garlic butter sausage wrapped in cling film in the fridge and cut a coin off every time I cook a couple of steaks. Just make sure you get all the cling film off before you throw the butter into the pan!
We've taken to making a compound butter, then when we're done searing, we spread a few coins of the butter on top and just cover it in aluminum foil to rest. The residual heat from the steak melts the butter and helps with the color of the crust as well, while also ensuring the butter doesn't get wasted with basting!
I was thinking of the same thing, because I can also imagine the garlic and thyme infused compound butter would go amazing on some warm sourdough. So I think I will make a batch and leave it in the fridge until the next time I cook up a steak.
Making a compound butter doesn't fix the problem Guga addresses in the video. Nor does wrapping a steak with the pads of butter inside. The idea is the butter isn't penetrating the steak. That would still be the same case with a compound butter placed on top. Now if you are saying it's less wasteful because you use less butter, maybe, but Guga also doesn't need to use a whole stick when basting.
you can use like 1/4 a stick of butter or even less while also basting the steak... you just have to tilt the pan so the butter pools and you can then baste it onto your steak. i have never used more butter than that even when 2 steaks are in a large pan
"Instead of using a stick of butter, garlic, and herbs to baste the steak, I cooked it without that, and then poured on a stick of butter, garlic and herbs afterwards. This will save you money." What?
I think the difference is that some people throw away the excess oil, and in this video he didn't for steak 2 and used only a spoon of the oil and will keep the rest in a container? Not sure
I was confused at first, too. He did a poor job of explaining it... but basically, he prepared the browned butter and herbs separately so that you can save and later use the portion that isn't needed, whereas.... I dunno, you'd just throw out the basting butter?
You could also save the butter baste remains. Overall, the concepts between basting it vs creating a sauce are the exact same and the difference is quite literally nothing.
@@lIlIllIlIllIlllIllIIIIIIIIIlII he used the same amount of butter, the only diff is that he saved the butter from number 2, which makes less sense than just using less butter from the start
After searing the steak, I prepare my butter in the same pan, just a small amount, then I cut my steak and put it it in the pan with infused butter and mix all together so that the cut sides also get some of the butter.
I've been torching some compound butter in my steaks for a while for similar reasons. It tastes just as good (or even better), it takes way less butter and also makes for an easier clean up. Also, if I do it after slicing the steak that butter drops down onto the steak itself and people love it.
Exactly! +1 @andrewshandle - trying this next time! I already slice the steaks for people too. It’s a better serving experience and less food wasted. (most of my guests don’t want to eat the 16 to 20 ounce ribeyes I buy… Lol.😅)
Would like to see more of this on Guga channel. Practical experiments. Don't get me wrong, sometimes I try the more elaborate ones too, but it's nice to have these basics down too.
Do it dude. Once you get a decent steak for 14-20 bucks and make it good at home, you won’t even want go out to steak houses anymore! I don’t ever go to steak places anymore and haven’t hardly got 10 years! Why spend 30 bucks on a steak at outback when you can get one twice as good for half the price at home? And at least you know it’s going to be cooked the exact way you want.
If you melt and clarify butter and add salt to the brown stuff at the bottom of the pan and Chill it you've just made morta which a middle eastern condiment and it's amazing and can be eaten on its own or add to other dishes and would make them a million times better, you should try it guga
@@shawnpitman876 That's the beauty of it, it's just the solids with none of the fat since you drained it to use for cooking as a higher smoking point clarified butter and just have the morta free of butter.
Thanks for making this video and using your influence to de-bunk this foo-foo basting method. As an ex-chef, I can’t imagine sitting over multiple pans, basting each steak. This method looks great for video, but is a waste of time. Easier to make and herb/garlic/brown butter compound butter to top the steaks with while resting.
In a restaurant, it may make the most sense to do it Peter Luger style and have a pot of hot clarified butter that you ladle onto a hot plate. If you can hold your fat a specific temp, there's nothing gained by the act of basting that you can't do with another heat source.
Of all the popular cooking channels, his is easily the worst. And he puts his stupid face way too close to the camera, like he's trying to stab the camera lens with his big nose
@@soka3106 He is very stubborn and often acts like he's the ultimate authority on sometihng, grasping at any excuses to reject other opinions as being utterly ridiculous no matter how sane they may be. I personally can't stand his video style but his recipes generally turn out well from the few that I've tried. And about his research videos... some of them seem like he's trying to push an agenda instead of seeking objective truth, which goes for almost all youtubers and is part of the game, but the way he presents his content so forcefully leaves no room for other voices to be considered. I feel like he's helpful for beginners in terms of thinking about recipes because of his no-nonsense approach, but at the same time those people won't have enough experience to know what info from his videos to use and what to discard. He also loses it defending himself in comment sections a lot.
After the steak has been basted, I usually cut up some onions and mushrooms and fry them off in the left over basting butter. I can tell you guys, It slaps!
I’ve taken to the Guga method for grilling steaks over charcoal, and then during the indirect heat portion of the cook, I just put 1 small piece of butter (maybe half a table spoon) on each steak. It’ll melt, and coat the steak with the brown bits we love, but we don’t have to use that much. And then it seems to hold nicely after the rest.
Hey Guga, greetings from Spain. Small tip: pan toast the bread with oilive oil first, then blend it all together for the side dish, and thank me later. Cheers!
Yes! I’ve done this for a few decades with extra marinara (because I love the stuff and always make at least double, often triple, what I will use the same day) and leftover herb and olive oil rich bread (both tender/bouncy and with some texture and loads of flavor from good olive oil and fresh herbs punched into the dough) and have actually used it for dipping fried cheese. I just wish I had not thought about it or read the comment because it is not really a suitable 7:20am workday craving (and I don’t have bread at the moment anyway).
0:41 101 steak mistake, didn't wait for butter to get really hot, instead poured cold butter on steak, hence the discoloration of the steak. Butter needs to be very hot to continue cooking the upper side of the steak, not wash away the crust.
What discoloration? I’m going to guess the difference in flavor between what he did and your “correct” method is negligible. And I’m also going to guess that my guess is correct…
Basting the steak speeds up the Maillard reaction , the steak needs to be in the pan for less time to get the best color . You can finish the cooking process earlier within a oven or low temperature resting oven. The advantage of basting is speed and less gray ring on the steak. It’s definitely visible in the video . The steak that wasn’t basted with butter has the tell tale signs of a gray ring forming . It’s a visual thing mostly for chefs . I really don’t understand how a classic French technique is being downplayed. It’s just more visually pleasing without the gray ring if plated carved.
My question is when I am searing without butter, i can have the pan smoking hot. Meanwhile if i use butter as the initial fat, it will instantly burn and not brown at all. So what's the actual best technique? just lower the initial temp and use butter or finish it with browned butter when pan isn't smoking hot
@@rtxco1838 Use a neutral oil, searing hot ~1 min per side to get your sear. Take out to rest while you dump the oil, drop heat to low and cool pan down to add butter, garlic, herbs etc. Return steak to pan and finish to your liking, I typically go another 3 mins per side while basting.
Chris Young did a more in depth , almost scientific, análises of it....and it doesn't make it faster and even a guy with a 3 michelin star couldn't tell the difference between stakes
About year ago I saw your video about the compound butter with gochujang in there. I modified it to start with sauteing rosemary and thyme first, extracting the sprigs, and then adding all the other ingredients except the parm. I chill it down some, add parm, and get it to consistency. Then I put it in a container and place it in the fridge. I slice some off and it comes out crumbly, which is convenient for my purposes. I get the butter crumblies ready before I cook. When I grill my steaks, I add some crumblies on top just before I yank the steaks off. When it starts to melt, I pull them off and place them in my resting bucket. Perfection.
I’ve never used that much butter to baste, but that said, I love starting out my steaks with brown butter for the oil and if I’m going to baste, just a couple tablespoons. I’ll have to try myself, this experiment, but I think the difference is one not basted vs one basted. Maybe? Keep up the great work!
Ive been eyeballing that exact knife for a while (Dalstrong Spartan Ghost) It has one of my favorite knife steels. Not the absolute best, but has some good balance while also being pretty easy to sharpen. Its CPM S35VN. Decently stainless, good toughness, and alright edge retention for kitchen use. Just dont baton it through bones and it should be fine. Only issue is that i cant bring myself to drop about $250 on a single knife at this time. But one day, i might do just that
So, dirty a second pan? You melted the same amount of butter for both. What's the benefit here? Did I miss something? EDIT: Got it, make a batch of the butter "baste" and use it multiple times. Wasn't very clear to me upon first viewing, and I guess because it was only being used on just the one steak in the video. Thanks to those who replied. 👍
Yeah, I thought he would say that the separate butter,garlic,thyme mixture could be used for x amount of steaks but if it's still only for 1 steak I don't see the savings.
Im less than a minute into this vid. We would never use butter like that here in New Zealand as it costs between $5 to $8 nzd or rougly $3 to $5 usd for 500g of butter which is 1.1lbs or 17.6oz. Seeing guga chuck that massive chunk of butter in blows my mind
If you think chefs are using butter in restaurants when you get a steak you're dead wrong. UA-camr cooks espouse this. In fact no one is snobbier than youtube cooks. Chefs are generally working class people, snobby is completely inaccurate, you're just making up a fantasy to hate in your head.
@@Electromash92 chefs are using butter in restaurants where they actually care about their food. your experience in dogshit restaurants in the US doesnt translate to international dining cultures. no one is saying mcdonald's is/should be using butter in their burgers, but a steakhouse should do that as a bare minimum and says nothing about their background of 'working class people'. using butter is not 'snobby', you are just uncultured.
3:49 butter basted has a more even cook than not basted. The butter helps keep the other side warm and cooks it while cooking one side. If the pan is angled right, you should be able to collect and reapply the solids.
The difference between the two methods is that the non-baste requires you to get a clean pan, double cleanup. Home cooks should stick to basting. Tastes the same, half the pans
@@Erhnam_Djinn The fond. The reason you deglaze with water is that it pulls the fond off the bottom. Oil will not deglaze (I tried) so it stays stuck and will burn into a black mess (I tried)
What would be the point of making the taste test scripted?? It’s not like he’s selling you anything … y’all need to stop hating so much and get a life😂
I may need to start doing it this way, because I sometimes end up overcooking my steaks by leaving them in the skillet to baste them. Thanks, Uncle Guga!
For the sake of honesty, can we stop the act in which Guga "forgets" the side dish and someone is begging for it? We know it, you know we know it, so pretty please with butter on top.
I'll do this next time I do a steak. I'll reverse sear first, then deglaze the pan with butter and garlic and get all the frond in it too. That way I can concentrate on the sear and do the fancy stuff afterwards. Ooh, I should do mushrooms in it too. I love mushrooms with steak.
If you take the time to heat up the butter with the rosemary and or thyme and garlic of course. Then you put in the steak you can sear it hot or sear it slowly. The rosemary will tenderize it. Most people are impatient.
I use about 2-3 tablespoons to baste my steaks. Thats plenty to do what you need then I cook my onions and mushrooms in the same pan while my steak rests. Pretty much no waste at all after that and it times itself perfectly with the onions and mushrooms.
Am I missing something? In the butter-basted steak, you used a stick of butter. In the other one, you still used a full stick to make the browned butter, but didn't use all of it on the steak. I'm totally on board with changing techniques, especially since you confirmed there's no major difference in taste. But you said "stop wasting your butter." In the end, you're using the exact same amount of butter either way if you're cooking one steak. Someone please correct me if I'm wrong. Typically, I'm in agreement with Guga on steak cooking. Dude knows what he's doing.
I always use a little bit of butter right before I’m done cooking my stake and the whole thing always tastes very buttery. I have no idea why anyone would want to completely drown their stake with a whole stick of butter. Stakes can only absorb so much, so the rest of the butter is wasted.
100% agree, been saying this forever! Basting w lots of butter seemed like such a waste to me, most of It burns off and doesn’t affect the flavor of the meat anyway. If you have a good steak It will contain enough fat to keep the meat juicy and tender, you don’t need extra fat from butter. You can use a few tablespoons of butter to finish a steak on low heat at the very very end, this will give you the same result and be much less wasteful.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Ethan Chlebowski came to this conclusion in his deep dive steak video a couple months ago. Blind taste test showed that the butter flavor never penetrated beyond the surface
Euhm it's not done for the flavour but to get the crust, and then you build a sauce with the butter & pan juices.. so nothing really gets wasted
Where's the money Chlebowski? 🤔
@@koyaanisqatsi78 that was also done in the video, its not worth wasting that much butter
@@koyaanisqatsi78in the end it’s more time consuming. To get the steak crust the pan must be really hot. If you add butter, it burns, meaning you have to let it cool down a little bit first (and if you use cast iron, good luck with that)
Love Ethan’s channel! Stumbled across it during lockdown when he wasnt quite as popular yet
Great advice on saving butter while basting steak. Always wondered if it really makes a big difference using lots of butter. Thanks for the budget-friendly and delicious approach!
he saved no butter whatsoever lol, used exact same amount for both steaks. What are you on about
@@zelassin he only used a tablespoon of the butter sauce he made, the rest can be used in future steaks or another recipe.
you're literally so cringe.@@zelassin
And he could have saved the butter from the basting steak for future steaks.
youre hella cringe.@@zelassin
If its just the butter waste you are worried about, you don’t need a whole stick to baste. I use about 2 tbs and just tilt the pan to scoop it up when basting which works just fine. Rather just do everything in one go instead of adding a step to cook the butter separately, although this would still be nice for finishing a grilled steak.
Yeah I use about 2-3 tbs of butter. No waste at all
I thought the same thing; I'm not a steak/top level chef, but I wouldn't even use an entire stick of butter. A third or even a 4th of a stick would be more than enough.
This is the way to do it. And I don't do it for the flavor of the butter, I do it for the flavor that a couple cloves of garlic and a sprig of rosemary imparts to the butter
To add to the wasted step point; What I heard being said in professional kitchens about this cooking method (Basting/parleying) is that it is the fastest way to cook a steak. Direct contact with hot fat from every side. Guga tryna slow us down.
@@kleinbottled79 You can tell in the final cross sections where the basted steak cooked more evenly. Because you are having to sear each side separately, and he included the edges, the time over heat is greater and distributed less evenly.
I do a method that is somewhere in the middle of this... I make a garlic and herb butter and cook the first side of the steak, then put a coin of it on top after I flip the first time. It melts and bastes the steak nicely as the second side builds a crust. Once the second side has built a crust I flip the steak a couple of times which bastes both sides in the butter. No need for using a massive lump of butter, 250 grams of butter and maybe 5 cloves of garlic will do about 10 steaks. I just keep the garlic butter sausage wrapped in cling film in the fridge and cut a coin off every time I cook a couple of steaks. Just make sure you get all the cling film off before you throw the butter into the pan!
Excellent. Maybe this should have been part of the experiment.
Agreed I use the same method
I do the same. I then dump the juices on the steak and mash potatoes
I use your method, but with blue cheese.
Guga has even done this on the grill with compound butter before
We've taken to making a compound butter, then when we're done searing, we spread a few coins of the butter on top and just cover it in aluminum foil to rest. The residual heat from the steak melts the butter and helps with the color of the crust as well, while also ensuring the butter doesn't get wasted with basting!
That's a great idea! Easy to do and sounds like it would work really well
Guga himself does that a bunch in his experiment videos, where one of them will be a compound butter featuring the unusual ingredient.
I was thinking of the same thing, because I can also imagine the garlic and thyme infused compound butter would go amazing on some warm sourdough. So I think I will make a batch and leave it in the fridge until the next time I cook up a steak.
Are you throwing out your basting butter? You’re obviously not a master baster
Making a compound butter doesn't fix the problem Guga addresses in the video. Nor does wrapping a steak with the pads of butter inside. The idea is the butter isn't penetrating the steak. That would still be the same case with a compound butter placed on top. Now if you are saying it's less wasteful because you use less butter, maybe, but Guga also doesn't need to use a whole stick when basting.
you can use like 1/4 a stick of butter or even less while also basting the steak... you just have to tilt the pan so the butter pools and you can then baste it onto your steak. i have never used more butter than that even when 2 steaks are in a large pan
Exactly my thoughts lol that's what I do, maybe 2 tbs max an tilt the pan
Angel isn't there because the green basil on the side dish. Good to see a real taste tester step in 🙂
He's at the gym slamming plates. No roids and all rage right there.
He's probably busy hunting chickens and feeding them to alligators so humans won't have to eat them.
you all are wron, guga even said it.
he loves feeding lactose intolerant people loads of cheese.
That was thyme, not basil
@@funkymunky7935the SIDE dish, homie. Not the steak butter
"Instead of using a stick of butter, garlic, and herbs to baste the steak, I cooked it without that, and then poured on a stick of butter, garlic and herbs afterwards. This will save you money." What?
I think the difference is that some people throw away the excess oil, and in this video he didn't for steak 2 and used only a spoon of the oil and will keep the rest in a container?
Not sure
I was confused at first, too. He did a poor job of explaining it... but basically, he prepared the browned butter and herbs separately so that you can save and later use the portion that isn't needed, whereas.... I dunno, you'd just throw out the basting butter?
You could also save the butter baste remains. Overall, the concepts between basting it vs creating a sauce are the exact same and the difference is quite literally nothing.
@@lIlIllIlIllIlllIllIIIIIIIIIlII he used the same amount of butter, the only diff is that he saved the butter from number 2, which makes less sense than just using less butter from the start
He only uses 1 tbs. The rest you can save by filling an ice cube tray with 1 tbs each then putting in the freezer to save for when you need them.
I think that’s that first sponsorship part of your videos I have ever watched 🤣🤣🤣 throughly enjoyed
Me too, then followed the link LOL
same , always skiped every1@@kristofwanderer1
lmao same!!
guga:
"don't use much butter"
guga:
*uses one full stick of butter per steak*
After searing the steak, I prepare my butter in the same pan, just a small amount, then I cut my steak and put it it in the pan with infused butter and mix all together so that the cut sides also get some of the butter.
Your videos are so exciting to watch 😅 I’m smiling randomly at the gym between sets
I've been torching some compound butter in my steaks for a while for similar reasons. It tastes just as good (or even better), it takes way less butter and also makes for an easier clean up.
Also, if I do it after slicing the steak that butter drops down onto the steak itself and people love it.
I will do this from now on. Thanks for the advice! It will give me an excuse to get one of those butane torches.
Exactly! +1 @andrewshandle - trying this next time! I already slice the steaks for people too. It’s a better serving experience and less food wasted. (most of my guests don’t want to eat the 16 to 20 ounce ribeyes I buy… Lol.😅)
Now thats a whole fuckin' show . Perfect idea.
Would like to see more of this on Guga channel. Practical experiments. Don't get me wrong, sometimes I try the more elaborate ones too, but it's nice to have these basics down too.
i think im gonna cook my first steak thanks to you Guga
aint gonna be ur last
How are you cooking it!
I can’t believe someone has never tried steak. It is incredible
Let's go!!
Do it dude. Once you get a decent steak for 14-20 bucks and make it good at home, you won’t even want go out to steak houses anymore! I don’t ever go to steak places anymore and haven’t hardly got 10 years! Why spend 30 bucks on a steak at outback when you can get one twice as good for half the price at home? And at least you know it’s going to be cooked the exact way you want.
If you melt and clarify butter and add salt to the brown stuff at the bottom of the pan and Chill it you've just made morta which a middle eastern condiment and it's amazing and can be eaten on its own or add to other dishes and would make them a million times better, you should try it guga
Sounds great, just wish it wouldn't kill me if I tried it.
@@shawnpitman876 That's the beauty of it, it's just the solids with none of the fat since you drained it to use for cooking as a higher smoking point clarified butter and just have the morta free of butter.
@@heshamsobhi2197 The beauty of it is that it's purely the solids that will kill me?
@@shawnpitman876 why it ouwld kill you? bc it's called morta?
Bro who tf uses a whole stick of butter per steak?
I do
Yea, that's not normal.
@@jpadilla276 i love the taste of cholesterol
Someone with a lot of money.
Those who can afford it
Thanks for making this video and using your influence to de-bunk this foo-foo basting method. As an ex-chef, I can’t imagine sitting over multiple pans, basting each steak. This method looks great for video, but is a waste of time. Easier to make and herb/garlic/brown butter compound butter to top the steaks with while resting.
In a restaurant, it may make the most sense to do it Peter Luger style and have a pot of hot clarified butter that you ladle onto a hot plate. If you can hold your fat a specific temp, there's nothing gained by the act of basting that you can't do with another heat source.
If you're cooking at home you can deglaze the pan which gives more than enough flavour butter baste is not really needed.
Wow Guga! I'm definitely going to try adding the butter after! Thank you!
5:27 the sound Guga made 🤣 Must be really delicious
What in the Adam Ragusea is this?
"Why I butter my pan, not my steak"
fr adam ragusea seasons everything except his food
Of all the popular cooking channels, his is easily the worst. And he puts his stupid face way too close to the camera, like he's trying to stab the camera lens with his big nose
Oh really? You're the first person I recall seeing who really doesn't like him. Could you elaborate i'm genuonly curious?@AllDayWillis
@@AllDayWillis professional hatin right here fellas.
@@soka3106 He is very stubborn and often acts like he's the ultimate authority on sometihng, grasping at any excuses to reject other opinions as being utterly ridiculous no matter how sane they may be. I personally can't stand his video style but his recipes generally turn out well from the few that I've tried. And about his research videos... some of them seem like he's trying to push an agenda instead of seeking objective truth, which goes for almost all youtubers and is part of the game, but the way he presents his content so forcefully leaves no room for other voices to be considered. I feel like he's helpful for beginners in terms of thinking about recipes because of his no-nonsense approach, but at the same time those people won't have enough experience to know what info from his videos to use and what to discard. He also loses it defending himself in comment sections a lot.
6:35 -
Guga: "enough talking. lets give it a go. cheers, everybody!"
everybody: "CHEESE"
"It's going to please everyone."
Me being lactose intolerant:
Guga... You are my most trusted source for how to cook steak. 🙂
you’ve influenced me to be better at cooking 2 min noodles
You should be able to cook them in half the time now.
I just did a simple side dish he says and makes a 5 star appetizer. I need to order his cookboook
After the steak has been basted, I usually cut up some onions and mushrooms and fry them off in the left over basting butter. I can tell you guys, It slaps!
I forgot Guga's martial arts background until I saw that knife twirl. 👏🏽
I’ve taken to the Guga method for grilling steaks over charcoal, and then during the indirect heat portion of the cook, I just put 1 small piece of butter (maybe half a table spoon) on each steak. It’ll melt, and coat the steak with the brown bits we love, but we don’t have to use that much. And then it seems to hold nicely after the rest.
Thank you Guga!!!
The ad ends at 5:01
Hey Guga, greetings from Spain. Small tip: pan toast the bread with oilive oil first, then blend it all together for the side dish, and thank me later. Cheers!
Yes! I’ve done this for a few decades with extra marinara (because I love the stuff and always make at least double, often triple, what I will use the same day) and leftover herb and olive oil rich bread (both tender/bouncy and with some texture and loads of flavor from good olive oil and fresh herbs punched into the dough) and have actually used it for dipping fried cheese. I just wish I had not thought about it or read the comment because it is not really a suitable 7:20am workday craving (and I don’t have bread at the moment anyway).
Why i butter my cutting board, NOT my steak
;D
Guga has got to be one of the best UA-cam chefs
0:41 101 steak mistake, didn't wait for butter to get really hot, instead poured cold butter on steak, hence the discoloration of the steak. Butter needs to be very hot to continue cooking the upper side of the steak, not wash away the crust.
What discoloration? I’m going to guess the difference in flavor between what he did and your “correct” method is negligible. And I’m also going to guess that my guess is correct…
I love his voice it's so soothing
leo made me miss maumau even more
this works and is AMAZING.
bonus is that you can cook a large batch and freeze it in an ice tray for future use
Basting the steak speeds up the Maillard reaction , the steak needs to be in the pan for less time to get the best color . You can finish the cooking process earlier within a oven or low temperature resting oven. The advantage of basting is speed and less gray ring on the steak. It’s definitely visible in the video . The steak that wasn’t basted with butter has the tell tale signs of a gray ring forming . It’s a visual thing mostly for chefs . I really don’t understand how a classic French technique is being downplayed. It’s just more visually pleasing without the gray ring if plated carved.
Interesting response. Noted. Thanks.
My question is when I am searing without butter, i can have the pan smoking hot. Meanwhile if i use butter as the initial fat, it will instantly burn and not brown at all. So what's the actual best technique? just lower the initial temp and use butter or finish it with browned butter when pan isn't smoking hot
@@rtxco1838 Use a neutral oil, searing hot ~1 min per side to get your sear. Take out to rest while you dump the oil, drop heat to low and cool pan down to add butter, garlic, herbs etc. Return steak to pan and finish to your liking, I typically go another 3 mins per side while basting.
Chris Young did a more in depth , almost scientific, análises of it....and it doesn't make it faster and even a guy with a 3 michelin star couldn't tell the difference between stakes
About year ago I saw your video about the compound butter with gochujang in there. I modified it to start with sauteing rosemary and thyme first, extracting the sprigs, and then adding all the other ingredients except the parm. I chill it down some, add parm, and get it to consistency. Then I put it in a container and place it in the fridge. I slice some off and it comes out crumbly, which is convenient for my purposes. I get the butter crumblies ready before I cook.
When I grill my steaks, I add some crumblies on top just before I yank the steaks off. When it starts to melt, I pull them off and place them in my resting bucket. Perfection.
Request:
Dry age steaks in BBQ sauce
I actually have one of the dalstrong knives he uses, absolutely love it.
Cooking $60 steaks and thinking an extra $2 with of butter matters lol
It matters. If he didnt put any in the other steak they would have noticed something missing.
Extra fat and extra calories. Extra taste? Yes, but is it worth putting the extra fat on your body? All depends. 😅
measuring taste in dollars is wild
Damn where you buying steaks that size for that price ? I kinda want to try them
Your flavour logic is way off, mate
I’ve never used that much butter to baste, but that said, I love starting out my steaks with brown butter for the oil and if I’m going to baste, just a couple tablespoons. I’ll have to try myself, this experiment, but I think the difference is one not basted vs one basted. Maybe? Keep up the great work!
8:00 the non basting method used the same amount of butter no? At least it seemed like it in the video
the use a whole stick but then you can save a lot of it for next time, he only topped the steak with 1 tablespoon of the browned butter
The butter that you baste the steak with usually is thrown in the trash.
I actually did this yesterday when making burgers, and now today I get this video.
Ive been eyeballing that exact knife for a while (Dalstrong Spartan Ghost)
It has one of my favorite knife steels. Not the absolute best, but has some good balance while also being pretty easy to sharpen. Its CPM S35VN. Decently stainless, good toughness, and alright edge retention for kitchen use. Just dont baton it through bones and it should be fine.
Only issue is that i cant bring myself to drop about $250 on a single knife at this time. But one day, i might do just that
Time to make some brown butter medallions.
Is it me or did it look like he used the same amount of butter? Am I missing something? lol
Good stuff Guga!
a whole stick of butter...this guy isn't cooking streak, he's cooking butter with a small side of steak
That’s what I thought. 😂 I use half a stick for 2 1lb NY Strip steaks and I think that’s a lot. 😬
Guga, you should make a restaurant chain. You're the best.
So, dirty a second pan? You melted the same amount of butter for both. What's the benefit here? Did I miss something?
EDIT: Got it, make a batch of the butter "baste" and use it multiple times. Wasn't very clear to me upon first viewing, and I guess because it was only being used on just the one steak in the video. Thanks to those who replied. 👍
You can save the excess for later or use it on multiple steaks. The point is simply to waste less.
Yeah, I thought he would say that the separate butter,garlic,thyme mixture could be used for x amount of steaks but if it's still only for 1 steak I don't see the savings.
He used only a tablespoon of the melted butter in the second if u paid attention.
Right, as others are saying, doing it this way you’re essentially making a condiment that can be stored in the fridge for use on many future steaks.
or you could save the butter after basting the steak
Im less than a minute into this vid. We would never use butter like that here in New Zealand as it costs between $5 to $8 nzd or rougly $3 to $5 usd for 500g of butter which is 1.1lbs or 17.6oz. Seeing guga chuck that massive chunk of butter in blows my mind
ANYONE WONDERING WHAT HAPPENED TO MAOU MAOU?
Yeah me
I loved the advice. Plus it makes sense.
Guga out here disproving decades worth of snobby chef bs
If you think chefs are using butter in restaurants when you get a steak you're dead wrong. UA-camr cooks espouse this. In fact no one is snobbier than youtube cooks. Chefs are generally working class people, snobby is completely inaccurate, you're just making up a fantasy to hate in your head.
@@Electromash92 chefs are using butter in restaurants where they actually care about their food. your experience in dogshit restaurants in the US doesnt translate to international dining cultures. no one is saying mcdonald's is/should be using butter in their burgers, but a steakhouse should do that as a bare minimum and says nothing about their background of 'working class people'. using butter is not 'snobby', you are just uncultured.
@Electromash92 of course! All of those TV chefs, influencers and cook book authors are slaving in the back of kitchens...
@@Electromash92 Snobby chef detected.
3:49 butter basted has a more even cook than not basted. The butter helps keep the other side warm and cooks it while cooking one side. If the pan is angled right, you should be able to collect and reapply the solids.
The difference between the two methods is that the non-baste requires you to get a clean pan, double cleanup.
Home cooks should stick to basting. Tastes the same, half the pans
What’s keeping you from just using the steak-used pan to melt the non-basting butter?
@@Erhnam_Djinn Your butter is gonna have the flavor of the cooked steak.
How is that a problem if you’re going to be tasting steak with your butter anyway? If anything, it’ll just be steak-flavored butter- yum!@@jayharv285
@@Erhnam_Djinn The fond. The reason you deglaze with water is that it pulls the fond off the bottom. Oil will not deglaze (I tried) so it stays stuck and will burn into a black mess (I tried)
Looks great. Will try this. Thanks!
Get mamou back
I’ve been making my steaks this way for so long. It does always come out great!
Save your money?...You used the same amount of butter both times though. You just applied it at different times so the cost is still the same.
facts
He only used a tablespoon of the butter and saved the rest for later.
How are you upvoted? And someone replied “facts”.
Goodness. Idiots. This is how we got trump
Yeah doing it the second way goes further when you consider making multiple steaks.
Guga calling a side dish simple is like Dave Portnoy saying he's only going to take one bite of his pizza slice.
Not gonna lie guga. The "judges" answers sounds kinda scripted...
They always do
VERY SCRIPTED BS!
What would be the point of making the taste test scripted?? It’s not like he’s selling you anything … y’all need to stop hating so much and get a life😂
@@Hozay1228 to give credibility to the video
@@Hozay1228 to not make his friends sound like amateurs. Or to make him feel good about himself.
My body rejects Guga saying, “You dont have to use butter on stakes.”
Lol Guga not telling him there's cheese in the sauce too
Guga... you are a super hero!
If you look up the word "keto" in the dictionary, there's a picture of Guga there.
what a great video, we need more like this that will be relevant to average people!
Love seeing guga let a little realism of life into the video and remember he is in fact still human and not a piece of a5 wagyu. 😂
i LOVED that knife segment lol
"Save your money, buy more steaks" Classic Guga 😂
Fantastic truths being told here. LOVE IT
Thank u guga. I'm a beginner and this way is much simpler to sear and saves butter.
BASED GUGGER NOT BASTING HIS STEAKS! BASED! I LOVE YOU GUGGER ❤❤
"This looks really fancy, but it's not." Every fancy restaurant ever
I may need to start doing it this way, because I sometimes end up overcooking my steaks by leaving them in the skillet to baste them. Thanks, Uncle Guga!
I did this experiment years ago. Did it once and I will never go back to basting. So many advantages to this method.
Guga-its simple
Also him -proceeds to show an entire groceries 😂
5:52 I think i wanna see guga featuring sonny, that would be an honest compliment.
For the sake of honesty, can we stop the act in which Guga "forgets" the side dish and someone is begging for it?
We know it, you know we know it, so pretty please with butter on top.
this is great, im switching my steak game up a bit after watching this video
Great video, Guga! I started basing my steaks because of you, and I will stop as well. Lol.😅
I'll do this next time I do a steak. I'll reverse sear first, then deglaze the pan with butter and garlic and get all the frond in it too. That way I can concentrate on the sear and do the fancy stuff afterwards. Ooh, I should do mushrooms in it too. I love mushrooms with steak.
Guga, I will always think of you as a master baster.
If you take the time to heat up the butter with the rosemary and or thyme and garlic of course. Then you put in the steak you can sear it hot or sear it slowly. The rosemary will tenderize it. Most people are impatient.
Always thought it was a waste of money especially when they throw in fresh herbs. Nice to see it disproved.
I use about 2-3 tablespoons to baste my steaks. Thats plenty to do what you need then I cook my onions and mushrooms in the same pan while my steak rests. Pretty much no waste at all after that and it times itself perfectly with the onions and mushrooms.
I never comment on ads, but those knives got me interested.
And here I was appearing as a well trained Chef basting away only to have my rug yanked out from under me! Maybe soup is my go to dish!!!
I regret watching this video. I’m sooooo hungry now. Coming back in 48 hours with ingredients to rewatch.
adding bread to thicken sauce is a very classic technique. Much older than modern sauces.
Very cool video. Saved me a lot of butter. I am gonna make some steak tommorrow was gonna baste it.
I thought someone kidnapped and replaced Guga with an evil clone that doesn't like using butter anymore.
Am I missing something? In the butter-basted steak, you used a stick of butter. In the other one, you still used a full stick to make the browned butter, but didn't use all of it on the steak.
I'm totally on board with changing techniques, especially since you confirmed there's no major difference in taste. But you said "stop wasting your butter." In the end, you're using the exact same amount of butter either way if you're cooking one steak. Someone please correct me if I'm wrong. Typically, I'm in agreement with Guga on steak cooking. Dude knows what he's doing.
and by the way, I'm Italian, you fry the burrata... you make my ancestors crying (cit. Uncle Roger) 😂😂 Cheers
I always use a little bit of butter right before I’m done cooking my stake and the whole thing always tastes very buttery.
I have no idea why anyone would want to completely drown their stake with a whole stick of butter. Stakes can only absorb so much, so the rest of the butter is wasted.
100% agree, been saying this forever! Basting w lots of butter seemed like such a waste to me, most of It burns off and doesn’t affect the flavor of the meat anyway. If you have a good steak It will contain enough fat to keep the meat juicy and tender, you don’t need extra fat from butter. You can use a few tablespoons of butter to finish a steak on low heat at the very very end, this will give you the same result and be much less wasteful.
This is the only guy who I trust with telling me how to cook steak.
Guga chad out here slaying one steak myth at a time.