This Steak is Cooked in Butter

Yo yo , yo bit masters .

What is up today ?

We're going to do another big battle experiment .

I'm really hungry for steak and I got these beautiful steaks .

Look at the modeling on these things .

It's just insane and the smell , it's got that dry smell that it's almost smells like I'm super excited about these steaks because they have so much intermuscular fat .

Look at that fantastic .

And the outside still has that dry age here a little bit .

That's just fine .

We gotta leave that on .

It's gonna provide us with a lot of dry age , strong beefy flavor and that's what we'll look for in the steak .

I can't wait to grill these steaks up .

And the way we're going to do it is butter veed .

We're going to take a cast iron pan , put it on our comma Joe and I 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 Comma Joe 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 air flow .

You wanna 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 start 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 con steak .

So we got that right now .

Time to put on the pan .

We'll 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 and 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 fully 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 come feed our steak in time for our beautiful steak to take a golden bath .

Now , we just need to give our steak some time to come up the temperature and when it has a temperature of 54 degrees Celsius , we're gonna take it out and sear it off .

Our steak has been in that butter bath for two hours and she looks a little gray and a little weird , but she also looks juicy and creamy .

So let's start grilling her .

We'll 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 black charcoal to the grill because you need few to get the heat .

We'll pet our steak dry with a piece of paper towel .

Time to put our steak on the grill .

Oh , almost had you .

Oh , you missed it .

I'll do it again .

Marshall .

Sorry , bro .

We're 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 .

The butter is still sizzling off that steak , man .

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 caramelization .

Now we'll Sprinkle on some salt .

A good base of reference .

We cooked a similar steak , reverse deer 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 gonna try the reverse steak that will give me a good baseline in flavor and in profile and then we can taste our butter steak .

Step away from the stake .

Step .

Your time will come .

Mars one for me .

Hm .

I love beef .

I don't know what to say .

It's like , it's like a really good dry steak with crazy marbling .

Like , like what you style marbling and , but it also has a little bit of that grass fat in the back .

It's just rich in flavor .

It has beautiful aromatics and a nice crust on it .

The sea is a great steak .

But what we really wanna know is what does the butter steak taste like ?

So let's slice into it and give it a try .

The steak looks much richer and fatter .

A little bit of gray on the edge .

Nice big crust also a little bit darker than usual .

Hm .

That steak smells so good .

There we go .

Hm .

Tender .

Not as crispy as I was looking for .

The steak is really , really good juicy tender but , but the butter kind of like takes away from that steak experience .

I think that the butter , it kind of like burned too much on the outside of the steak and at the same time , all of that richness almost takes away a little bit of that flavor .

The beef flavor is disappearing and that was just a shame .

So , you wanna try it ?

Yeah .

The moment that the beef touches my tongue , I knew exactly what you meant because you don't taste steak , the , the , the flavor of the steak is gone a little bit .

Now , now try the other one .

The , the one that dr and just did a reverse , putting your steak into that golden butter bath .

It looks so good , but it doesn't add anything .

Uh , in a sense , it just takes away flavor .

You know , it kind of like burns on the outside and on the inside .

It kind of like takes away that beef flavor .

That's not a good thing .

So if I am up to making my choices , I'll stick to the old fashion .

Reverse here 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 .

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 sea and that butter .

Oh man , 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 wanna 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 until then and keep on grill or ?