Why I STOP basting my steaks with BUTTER!
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- Опубліковано 29 січ 2024
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We all know butter basting is good! But its also quite wasteful as most of the butter you use never gets eaten. Today I show you how I discovered the same results with a fraction of the cost and maybe even better results.
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#cooking #food #funny
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 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
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
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.
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.
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.
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
Fantastic truths being told here. LOVE IT
This is my type of advice. Thank you, Guga.
Finally!!!! I've been saying this since Guga and a few others began doing the butter basting with so much butter. It is a waste of money, butter, and time. One tablespoon of butter (seasoned), poured over the steak after cooking, renders the exact same steak.
Yeah I think I only use 1tbsp per steak cooking
I think you still need to use a lot of butter to get the flavor from the garlic and aromatics from the thyme infused. Guga is just saying after you do that, save that butter and just reused it. No need to baste, just pour over it after the cook.
i mean just use less butter instead of a full stick? doesnt seem so complicated, besides if you really need to save money because you are using so much butter, you arent gonna be making steaks often enough for this crackpot method to be effective
@@ailospjellok7475 I agree for the most part but you could use garlic butter for a lot of things. Doesn’t hurt to make extra and keep it around.
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.
I love the fact guga is still learning on his journey to meat.....
He's so humble he always admits if he finds a better way. And his big heart wants to share his knowledge
Wow Guga! I'm definitely going to try adding the butter after! Thank you!
I've never been one to OD with butter on my steak. But I do love Guga's compound butter recipes.
"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
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.
Why i butter my cutting board, NOT my steak
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.
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
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.
I loved the advice. Plus it makes sense.
I'm going to have to try this!
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.
I'm glad he made this video because I always wonder how do you not overcook the steak when your butter basting it
timing basting isn't super long or super hot either
Just start earlier dude. The steaks still going to be almost completely raw by the time you get done searing the sides unless you're just buying super thin cuts.
Get a thermometer
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.
Hey Guga i love your videos. Is there any way you can release a cookbook for all of your side dishes? I see so many I love but they're hard to find because they're mixed in your videos. Just some food for thought lol.
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?
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. 😬
Thx for the tip.
Thank u guga. I'm a beginner and this way is much simpler to sear and saves butter.
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!
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 have made a few of your sides, and they never let us down 😁.
Good stuff Guga!
you’ve influenced me to be better at cooking 2 min noodles
You should be able to cook them in half the time now.
Cooking $60 steaks and thinking an extra $2 with of butter matters lol
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!
That is a great tip and makes sens. Also makes it easier if I cook for 6 or more people, with this knowledge I just need to cook to perfection and in a different pan make the butter and then top it of.
No, you need to use the same pan. Deglaze the pan with the butter, then pour the butter over the steaks. You won't get the same flavours if you use a separate pan
leo made me miss maumau even more
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
i LOVED that knife segment lol
Hey Guga! great video as usual. I have a question @ 6:49 Your induction cooktop I saw that you have been using it for a while, is it a good one to get?
Request:
Dry age steaks in BBQ sauce
Is it me or did it look like he used the same amount of butter? Am I missing something? lol
great, this make things much easier for me thanks
I just wacthed your vedio about slated butter and plenty of it I went nuts finding the butter salt now I wacthed this lol I'm at a loss great vedio I'd love to try one of your steaks
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
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.
I've been super interested in Dalstrong knives. I'm curious what you do to maintain your edge. Just a few strops here and there or do you do a more formal whet stone every week or so?
Funny thing, i tried today my first steak with youre butter basting recipe and it turned out amazing even tho i did mistakes
I don't think I quite follow. To me, this sounds like: "Don't baste your steaks with butter. Instead, baste them with butter." ?? Guga says "You're spending money that you really don't have to [sic]" . . . but then uses _exactly_ the same ingredients, in the exact same proportions, for both steaks. So . . . what am I missing?
Lmao
What you are missing is the fact that he doesn’t use the entire stick of butter just to baste the steak and it’s thrown out. He makes the brown butter, saves the entire portion, and uses only a tablespoon of it before serving. Thus a single stick of butter can be used for many more steaks.
Here's even better tip for cooking steak.
Just cook them in the oven for about 40 min total at 125c with a flip in between (I don't have an oven fan, so with it the times might differ), or more specifically cook on one side till internal temp is around 37c, then flip and proceed cooking till internal temp is around 49-53c (depending on the thickness of the cut and how much residual heat it will keep). Then just wait till it cools down a bit and reaches around 57c internal outside of an oven on the same oven pan, then fry the steak in a frying pan on a high heat with a little bit of butter, rosemary and garlic for no longer than 2 mins, or till both sides gets crust. This is my favorite way of cooking steaks nowadays.
This way you'll have minimal amount of burned oil smell throughout your appartment and have a perfect medium rare cut with pink inside border to border like sous vide every single time. This also uses a really small amount of butter, but you could also use the way Guga showed in this video to reduce the butter wastage even more.
The only downsides to this method are the time required to cook the steaks and additional usage of an oven.
@@smokyz_ A reverse sear
@@Jesus..666 Yep
Get mamou back
Brown butter is such a game changer. I like to drizzle it on roasted veggies, particularly brussel sprouts.
what a great video, we need more like this that will be relevant to average people!
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
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😂
@@Paintanything to give credibility to the video
@@Paintanything to not make his friends sound like amateurs. Or to make him feel good about himself.
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.😅
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.
I love how you did the Burrata
Great experiment.
In the future, Can you make experiment cook the whole slab sirloin, which temperature best in the oven ? And how long.
I forgot Guga's martial arts background until I saw that knife twirl. 👏🏽
I love his voice it's so soothing
This was great!
That's how I've always done it.
You can infuse the butter more and less chance to burn it.
got my first ever dalstrong knives a month ago when they did the dark knight edition these knives are quite something else.
I've been telling this for years, thank you!
6:35 -
Guga: "enough talking. lets give it a go. cheers, everybody!"
everybody: "CHEESE"
Guga... You are my most trusted source for how to cook steak. 🙂
Going to try and make Guga Birria tacos tonight.. wish me luck
adding bread to thicken sauce is a very classic technique. Much older than modern sauces.
I've never basted my steaks. Since we usually have sauteed mushrooms with a steak dinner, I brush them with the butter from that pan. Especially on the grill, it keeps the outside from drying out - and I think it penetrates better with the flavor. Much more tender, too.
I AM VINDICATED
THANK YOU
Nice! A good third option would be to do a non basted steak from the grill
Glad you showed me how to do it alsweal
I've been following a method Heston Blumenthal showed in a tv show some 15+ years ago. Pan on full wack, tempered steak, turn every 18 seconds, 1" steak needs 3 and a half minutes or so total.. mix of oil and butter. Just salt before, pepper after. Juices are chased/pushed back and forth in the steak, never bubbling out the top, but kept in the steak..
I used to brown butter and clarify butter and pour them into a ice cube tray or silicone mold tray and then I would have just enough for cooking high temperature stuff with the clarified butter or using the brown butter for a sauce or whatever as I needed. You can just store them in a ziplock bag after they're set
Guga, you should make a restaurant chain. You're the best.
i was hoping to see the seasoned cutting board method chefs like to praise.
you should make short from videos with taste test and mini recap
I only use a half a stick of butter at the most but I also high pan sear then turn down a little bit add butter and aromatics and then finish in the over after basting. I like it that way. But I’m down to try this new way bc it could just make it easier for me
Since watching Ethan Chlebowski's video on the subject, I've been doing something similar. Not only do you save a little money by using less butter, but you also save a ton of effort.
5:27 the sound Guga made 🤣 Must be really delicious
Good Lord, those steaks look fantastic. Gotta be honest, I've never basted. But I do smear a pat of butter on top while they rest. I'm going to try this since the leftover butter will be so excellent on many things, especially for a low carb guy like me. Although, I will also add rosemary salt at the end ("If you know, you know")...
I essentially do this but put the butter in the pan at the last second to brown it in the steak juice. Then I pour it over. But I am stingy as hell with butter. Not that I won't use it, because I use a lot of it. But I refuse to waste any. All butter must venture forth into the pie hole.
100% agree you can get more flavor with a good sauce and butter basting
I love your videos you’re the best cook ever I wish I could have some of your food if she feels like me out there and just send me some food or something. I would love that so much and best UA-camr.
I work in food service, what you call garlic powder is called granulated garlic in the industry. Garlic powder is much finer and more difficult/messy to work with.
Tired it! Just putting the brown butter on at the end. And wow!! I love it
Back in 2008 to 2010 food network chefs
were all about searing both sides of a steak then finishing in a very hot oven with a piece of truffle butter or herb butter. The butter would melt over the steak while it was finishing and it came out great. A lot less work involved.
Hi Guga,
Can you try the Heston Blumenthal method with flipping it every 15-20 seconds vs "normal" cooking?
It is supposed to keep much more of the juices inside.
"It's going to please everyone."
Me being lactose intolerant:
This is kinda of what we do in Japan. But, we don’t prepare a savory butter base.
I’m going to do this from now on. I have a ton of herbs in my garden.
I like to baste when the steak is on the thicker side. The hot butter on top I believe keeps more heat in the steak helping to cook evenly and faster.
Guga... you are a super hero!
A long time ago in Chicago, there was a steak place that simply dipped the finished steak in a vat of butter before plating. Simple. Perfect.
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.
Great tip.. basting too much work sometimes
Guga Knows Best 🔥💪🏽