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 .
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 .
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 .
Your time will come .
Mars one for me .
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 .
That steak smells so good .
There we go .
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 ?
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 ?