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 .