Butter-basting is useless

[Anonymous No.19252249]

This is a reminder that butter-basting doesn't actually do anything.

[Anonymous No.19252256]

>>19252249
Prove it

[Anonymous No.19252259]

Works on my machine.

[Anonymous No.19252261]

What do you mean it doesn't. The butter stays on the steak. It's butter-covered steak. You taste some butter along with the steak. There's butter, on the steak, underneath the butter, on the plate. It's not a marinade, it's butter on a steak

[Anonymous No.19252321]

the heat of the butter cooks the steak

[Anonymous No.19252507]

then why does the steak have a butter taste?

[Anonymous No.19252535]

>>19252507
Because you put butter in it. The same effect could be accomplished by just putting butter on after you take it out of the pan. You're just doing it to look like a fancy widdle chef bitchboi even though that's not even how steakhouses make steaks.

[Anonymous No.19252558]

>>19252535
You're right. The steak and butter are completely unaffected by each other. It's simply denying science to suggest cooking a meat in a fatty liquid could have such an effect.

[Anonymous No.19252592]

>>19252535
>Accuses other of being pretentious
>Cares what steakhouses do

[Anonymous No.19252735]

>>19252558
I bet you took the vaxx too, retard

[Anonymous No.19252745]

>>19252735
I did, and I'm perfectly fine. Thought I was supposed to have a heart attack by now, chud.

[Anonymous No.19252749]

simply butter is useless yes , but basting with rosemary thym, or wtvr fresh herb no.

[Anonymous No.19252767]

Butter basting is about aromatics being carried in the butter, and maybe developing a tad the crust.
Try with more herbs next time.

[Anonymous No.19252772]

>>19252249
But mastru-basting does.
Try it some time.

[Anonymous No.19252790]

Confirmed for shit cook. Go back to making tendies you faggot

[Anonymous No.19252799]

>>19252321
You have to lift up the pan to spoon the butter which means you are removing the pan from the heat.

[Anonymous No.19252803]

>>19252535
Lol what a retard

[Anonymous No.19253185]

>>19252535
>raw ingredients will have the same flavor and effect as cooked ingredients. No way it changes the flavor or helps with browning.

Right anon, brown butter, garlic butter, aromatics, those are all just made up pretentious things. Why even cook the steak when you can just lick a cow and get the same effect?

[Anonymous No.19253195]

>>19253185
Just to clarify my comment, I don't even like butter basting my steaks. I might throw a bit in the pan to make a little pan sauce or cook veggies in the pan while the steak rests, but to claim it does nothing is just retarded.

[Anonymous No.19253199]

The heat of the steak cooks the butter

[Anonymous No.19253216]

>>19253199
if you made a compound butter and put it on the steak right as it came off the heat, maybe you could get a similar effect, but there's no way the steak will actually brown the butter and impart similar heat as the cast iron pan.

Again I don't even like the style, but it is different than just putting butter on steak. Would you say brown butter tastes the same as regular melted butter?

[Anonymous No.19253217]

>>19252261
That's the same as pouring melted butter on your already cooked steak. The act of cooking your steak with butter in the hot pan doesn't do anything different except maybe burn and waste your butter.

>>19252767
Making aromatic-infused butter can be done without basting the steak as it cooks.
>maybe developing a tad the crust.
wrong.

[Anonymous No.19253218]

Steaks always photograph so well, bros

[Anonymous No.19253219]

>>19252535
But now you have steak flavored butter to use when you roast vegetables.

[Anonymous No.19253230]

>>19253218
Why is this a square

[Anonymous No.19253235]

>>19253217
make a pan sauce with the bitter while the steak rests you stupid shit

[Anonymous No.19253242]

>>19253230
it's hip to be square

[Anonymous No.19253247]

>>19253217
Lol you can't just say wrong and act like your correct. Butter has milk solids and proteins that will definitely effect the crust of the steak and can be browned. Why can't you just say you don't like the method instead of incorrectly claiming it does nothing?

[Anonymous No.19253254]

>>19253247
>your
Oh no, I've fallen victim to one of the classic blunders.

[Anonymous No.19253265]

>>19253218
This is now a regular steak thread. Post steaks.

Surf n turf with prime NY, shrimp n grits.

[Anonymous No.19253292]

>>19252799
Do you think the pan will just go cold during the basting? Do you think, in general?

[Anonymous No.19253293]

>>19252321
I butter my fork first, then fork the steak. I will also put a little butter on my tongue first, then put the steak bite in the mouth. Which leads me to the sponsor of my post, Hello Fresh. Look, Hello Fresh is just simple. They send you all the ingredients to make healthy meals, with zero guessing or waste. Use the promo code Rageusa to save 10% off your first order. Now back to the butter. So while basting your steak doesn't work, my wife and I have been using a baster to inject her with African sperm. Since my little swimmers are white, and planet earth doesn't need any more people who look like, well, me, we are working towards a better future, by hopefully having our first of many black children. And no, I won't have them do any household chores, that's for me to do. This isn't some opportunity for me to own mulatto slaves.

[Anonymous No.19253306]

>>19253247
>milk solids and proteins that will definitely effect the steak
wrong.
first of all, milk solids includes the milk proteins. you said "milk solids and proteins" as if they aren't inclusive.
and the "effect" (correct grammar is "affect") you think it has on the steak isn't true. that's the milk solids that are browning by themselves independent of the steak and those milk solids have no effect (notice the difference between affect and effect) on the steak's crust formation. you don't understand the cause and effect relationship or what browning actually means.

[Anonymous No.19253475]

>>19253265
this is a horrible combination of textures for otherwise good foods

[Anonymous No.19253580]

>>19252249
it covers the meat in butter. that's all it needs to do.

[Anonymous No.19253587]

This is a reminder that frying chicken in oil does nothing. The same effects could be accomplished by dousing seared chicken in oil after it's done cooking

[Anonymous No.19254651]

>>19252535
That's because steakhouses are optimized for efficiently cooking good steaks, not cooking one or two excellent steaks.

[Anonymous No.19254667]

op is right. the fat from butter and steak dont mix since fat isnt water soluble, especially when heat is applied. the fat bounces off eachother and any marbling from the steak stops the butter from penetrating.
butter basting is a meme past searing.

[Anonymous No.19254751]

>>19253587
>TO DRUGS TO YES SAY PZZA SAY NO
Ahh yes.

[Anonymous No.19255316]

>>19253580
Then pour melted butter on the already-cooked steak. Butter basting is a stupid thing to do if having a piece of steak covered in butter is all that you want.

>>19253587
False equivalence.

>>19254667
It's not so much that as it is that meat simply expels fat and water from its tissue as it cooks; it doesn't absorb fat like butter-basting idiots believe happens.

[Anonymous No.19255387]

I hate this board. How does a cooking board draw so many cooklets with bad and wrong opinions? It's incredible, really..

[Anonymous No.19255463]

>>19255316
>Chicken proteins act totally different from beef proteins under high heat!
lol
lmao

[Anonymous No.19255545]

>>19255463
Oh you're just a troll pretending to be retarded. I thought you were actually retarded kek.

[Anonymous No.19255560]

>>19252249
does it feel bad to act all smug about technical details while knowing that you will remain a subpar cook?

[Anonymous No.19255563]

>>19252249
You pour some of the steak/rosemar/garlic infused butter over the steak and use it as a "dipping sauce".

[Anonymous No.19255574]

>>19255560
It doesn't do anything and it may even lower the quality of the sear
If you want it to taste like butter, melt some butter in a sauce cup and dip your steak in melted butter

[Anonymous No.19255601]

>>19253185
>Why even cook the steak when you can just lick a cow and get the same effect?

[Anonymous No.19255624]

>>19255574
>and it may even lower the quality of the sear
This is so fucking true, and it should be obvious to anyone who's not a retard which is what makes it baffling when you see "pros" do it.

First off when they butter-baste they slightly lift the steak end of the pan off the heat so it's getting less heat.

Second, the butter is cold or room-temperature when it first goes into the pan so that's taking more heat out of the pan.
And third, butter is 20% water, so that's weakening the sear even further.
Fourth, the butter can easily burn as if often does in most of the videos where you see chefs doing it kek.

It makes no fucking sense how butter-basting became a thing that people swear by if it only takes five seconds of thinking to realize how stupid it is.

Just make a fucking sauce with butter and your herbs and seasonings, or just pour melted butter on the steak when serving it.

[Anonymous No.19255626]

>>19255624 (continued)
or just cook the steak in clarified butter. butter-basting is stupid from every possible angle

[Anonymous No.19255632]

>>19255574
>and it may even lower the quality of the sear
This is so fucking true, and it should be obvious to anyone who's not a retard which is what makes it baffling when you see "pros" do it.

First off when they butter-baste they slightly lift the steak end of the pan off the heat so it's getting less heat.
Second, the butter is cold or room-temperature when it first goes into the pan so that's taking more heat out of the pan.
And third, butter is 20% water, so that's weakening the sear even further.
Fourth, the butter can easily burn, as it often does in most of the videos where you see chefs doing it kek.

It makes no fucking sense how butter-basting became a thing that people swear by if it only takes five seconds of thinking to realize how stupid it is.

Just make a fucking sauce with butter and your herbs and seasonings, or just pour melted butter on the steak when serving it.
or just cook the steak in clarified butter. butter-basting is stupid from every possible angle

[Anonymous No.19255666]

>not using the happy customer ingredient
using lots of butter is a business decision, not a cooking decision

[Anonymous No.19255673]

>>19252249
The cram of my ass cooks the steak

[Anonymous No.19255674]

>>19255666
Explain then why the butter must be added to the searing hot pan and used to baste the steak as it cooks instead of just pouring melted butter on an already-cooked steak.

[Anonymous No.19255719]

Since you're not specifically taking about steak, I'd offer that this method is most useful for fish. For meat, I guess the leaner the product the more possibility for this to be helpful.

[Anonymous No.19255753]

>>19255632
I kinda want to try frying a steak in Flavacol-infused grease
With Flavacol mashed potatoes
And maybe a salad with Flavacol vinaigrette

[Anonymous No.19256014]

>>19255719
meat does not absorb fat when it cooks. how retarded do people have to be to believe this bullshit?

[Anonymous No.19256017]

>>19252249
This is a bait thread, right? Nobody who's cooked a steak in a pan without and then with butter basting could possibly be this dumb.

[Anonymous No.19256020]

>>19256014
I know, right?
Deep frying meats is totally pointless
Boiling it then covering it in oil does the same thing

[Anonymous No.19256021]

>>19256017
What do you mean? Are you a supporter of butter basting? If so then why?

[Anonymous No.19256026]

>>19256020
...Oh, so really are retarded. You don't know how deep-frying works, do you? As in, when you deep fry, do you seriously just drop a plain piece of meat not covered in anything into oil?

[Anonymous No.19256223]

>>19253217
Why wouldn't cooking in a thicker layer of butter develop the crust? You're increasing the contact area between the hot butter and the meat, which should dry out the juices as they escape the meat instead of letting them build up on the pan.

[Anonymous No.19256407]

>>19256223
Because butter contains water which slows down crust formation because the presence of water prevents the maillard reaction because the temperature cannot get high enough in the presence of water.

What you really want to do is use oil or clarified butter which are both pure fat and contain no water.

[Anonymous No.19256415]

>>19253292
It will begin to lose heat since it is no longer in contact with the source of the heat.

[Anonymous No.19256426]

>>19256407
I baste with high smoke point oil because burning your butter's solids and filling the kitchen with smoke is dumb, but if you're throwing butter into a hot pan with high thermal mass the moisture is going to evaporate in a couple of seconds.

[Anonymous No.19256437]

>>19256426
in the process of the moisture evaporating, the eat of the pan and steak will drop as if you've deglazed the pan with a bit of water, not to mention the fact that the butter you're throwing into the pan is either room temperature or cold.

And even if your pan is insanely hot enough to vaporize the moisture that fast and recover the heat that quickly, that means your butter will quickly start to burn.

But regardless of the heat or potentially burning the butter, the question remains: for what purpose are you putting butter in the hot pain with the steak for basting that isn't accomplished simply by pouring melted butter on top of the cooked steak or just making a steak sauce with the butter and seasonings?

[Anonymous No.19256439]

>>19256437
*heat of the pan.

[Anonymous No.19256477]

>>19256437
I also think butter is the wrong oil for the job, but basting with e.g. refined peanut oil means you're constantly spooning hot oil over the top of the steak, which evaporates any juice that's pooling on top and keeps the steak at a more even temperature, as well as depositing any solids suspended in the oil (from herbs or from the steak itself) on top of the steak.

[Anonymous No.19257564]

>>19253293
I'm actually reading this in his voice kek

[Anonymous No.19257626]

The best steak I've ever had was a NY strip that I butter basted with garlic, fresh thyme, and parsley. I thought the herb thing was a meme till I tried it. Took a lot of practice tho

[Anonymous No.19257633]

>>19255674
If you've ever done it, you'd know that the butter in a cast iron particularly isn't just melted butter. It foams and browns to a certain extent, especially as it repeatedly drenches the steak. Mixes with the rendered marbling, outside sear, and aromatics. It transforms the butter from a simple fat to a complex pseudo-sauce that tastes great when poured over the steak as it's resting.
Really, try it sometime.

[Anonymous No.19257639]

>>19256426
If your butter is burning, you need to do three things: drop the heat after you're done searing, add way more butter than you're using, and constantly tilt the pan so the butter pools. If it's too thinly distributed or too hot, it'll burn and taste like shit

[Anonymous No.19257698]

>>19253185
WHY I SEASON MY KNIFE, NOT MY CUTTING BOARD

[Anonymous No.19257719]

>>19252249
the steak of the butter cooks the heat

[Anonymous No.19257733]

>>19252249
Butter basting is stupid, but I do use ghee or butter to cook my steak. No basting though.

[Anonymous No.19257859]

>>19255674
The only 2 reasons to add cold butter to a hot pan are: you want to make a sauce and you want to prevent the hot butter in the pan from burning. In which case you're a shit cook.

You baste your meat with fuming hot butter, of course. The aim is to prevent the juices from leaving the meat. Hot butter does that, it sends the juices back down. Cold or lukewarm butter doesn't do anything. It melts and mingles with the meat's juices and that's it. Gives you dry meat and poor sauce as a result.

[Anonymous No.19258071]

>>19253217
If the butter didn't turn black, it isn't burnt

[Anonymous No.19258264]

>>19257859
>The aim is to prevent the juices from leaving the meat. Hot butter does that, it sends the juices back down
Please tell me you’re not this hopelessly retarded. If you believe this then what other insane moronic things must you think in general?

As expected, people who believe in butter basting are drooling bucktooth dipshits.

[Anonymous No.19259600]

>>19258071
They simply edit out any footage where the butter is visibly black.

[Anonymous No.19259612]

>>19253306
>and the "effect" (correct grammar is "affect")
1. that's vocabulary, not grammar. you fucking fool.
2. "effect" is still acceptable in context. the butter [effects/creates/constitutes] the crust.

[Anonymous No.19259616]

>>19252321
kek came here to post this

[Anonymous No.19259642]

>>19252249
You are a certified nigger. I'm going to assume the reason you can't taste the difference is that all the Lawrey's Seasoned Salt you put on everything has completely fried your tastebuds.

[Anonymous No.19259650]

>>19252249
I’m going to boy-baste your asscheeks with my cum

[Anonymous No.19259669]

>>19252799
fine then. Melt some butter in a pan, then lift it up from the burner and sip a spoon of butter if it won't burn your mouth.

[Anonymous No.19260346]

>>19257633
yes, brown butter and aromatic-infused butter are good.

basting your steak with it as it cooks doesn't do anything

[Anonymous No.19260396]

I have a cast iron skillet since 2018 and I’ve never been able to achieve steaks like the ones posted here, with a thick and consistent crust.
Mine has always blonde spots, although it tastes good.

[Anonymous No.19260463]

i've never buttered my steaks. for cuts like NY strip even the fat cap is too much for me, i have throw away like 75% of it, or more recently feed it to my room mate's cat. i can't imagine how fatty a steak with butter based would feel like.

[Anonymous No.19260512]

>>19260463
do you not let the fat render?

[Anonymous No.19260532]

>>19252249
just had "aged" beef steaks, really thick ones
absolutely disgusting is all aged beef this disgusting? I can't even

[Anonymous No.19260534]

>>19260463
>feeding a cat raw fat
Don't do that.

[Anonymous No.19260538]

after butterflying a chicken breast you better be butter basting it in the pan as it's frying too

[Anonymous No.19260667]

>>19260346
>basting your steak with it as it cooks doesn't do anything
Try collecting water that's run over your seared streak and see if no flavor has seeped into the water.

[Anonymous No.19260708]

>>19252745
>he took only one
ngmi

[Anonymous No.19260723]

>>19260708
2 moar wix

[Anonymous No.19260726]

>>19260667
The fond and its flavor is collected from deglazing, yes. You do not need to baste your steak in fat to gather the fond.

[Anonymous No.19262092]

I think butter basting is overrated.
A lot of youtubers use a whole fucking stick of butter and baste the steak for way too long, and then 99% of the butter is left in the pan and wasted and burnt. Especially when cooked with tons of olive oil or some oil too, just way too oily.

For me, the best method is to render some beef fat, just cook the steak in it's own fat, and then if you want butter, add butter, garlic, and whatever else you want to the pan while the steak is resting. Then, you can have a garlic butter with steak fat as a topping if you'd like. Also, it's much easier to keep the butter lightly browned instead of burnt to shit

[Anonymous No.19262196]

>>19260512

of course i do, my body just can't handle that much fat. i also cna't even finish a wholr NY strip unless i'm starved, usually a 6 in. piece will last me 2 meals.

[Anonymous No.19262215]

>>19262196
How small are you?
also you can get ny strips/steaks with less fat, although that's the flavor

[Anonymous No.19262232]

>>19252249
>coating food in butter doesn't do anything
what

[Anonymous No.19262776]

>>19262215
>he unironically thinks the "fat is flavor" saying is to be taken literally as "all the flavor from a steak is from the fat and without it, there is no flavor."

[Anonymous No.19262782]

>>19256415
Have you considered using a gas stove?

[Anonymous No.19263129]

>>19262776
That's not what I said dingus

[Anonymous No.19263357]

>>19252249
I don't really see the point when beef fat tastes really good

[Anonymous No.19263362]

you are wrong because I A B tested a butter basted and non butter basted steak and they tasted different

[Anonymous No.19263679]

>>19255316
why would i melt the butter separately when ive got a hot pan right there?

[Anonymous No.19263722]

>>19263679
but what use is basting the steak in the butter as it cooks?

[Anonymous No.19265154]

>>19263722
It helps you to apply heat to both sides of the steak after getting a good sear, allowing the inside to cook more quickly without worrying about overcooking the outside.
The aromatics you add to the butter like garlic, rosemary, and thyme infuse into the butter and penetrate the steak much better than if you added them dry.
The butter adds some mild additional richness on its own, especially as it browns in the pan.

[Anonymous No.19265250]

>>19252249
why would you make a thread where you pretend to be retarded. i dont get it, you know this isnt true.
what do you gain from this?

[Anonymous No.19265395]

>>19265154
>It helps you to apply heat to both sides of the steak after getting a good sear
None of this has anything to do with butter or basting. You can accomplish this simply by turning down the heat after you got your sear and flipping frequently.
>allowing the inside to cook more quickly
You have no idea what you’re talking about.

>The aromatics you add to the butter like garlic, rosemary, and thyme infuse into the butter
Yes but that isn’t butter basting.
>and penetrate the steak much better than if you added them dry.
Nothing penetrates the steak. You’re just spouting myths now.

>The butter adds some mild additional richness on its own
The question was about butter basting, not butter on its own.
>especially as it browns in the pan.
Yeah and then burns in the pan.

Just make a brown butter sauce with the aromatics.

[Anonymous No.19266071]

>>19265395
You are genuinely fucking retarded and full of shit. All of his points were valid and you either tried to play a spergy semantics game or else just made shit up that completely contradicts centuries of cooking knowledge.

Let me guess, you season your cutting board, not your steak?

[Anonymous No.19266114]

>>19266071
Lol, being this mad about being told you’re wrong.
>contradicts centuries of cooking knowledge.
Lmao, no.

>Let me guess, you season your cutting board, not your steak?
You’ve lost track of what you’re saying because Fagusea believes in butter basting too.

[Anonymous No.19267707]

Cooks do this because it looks good on camera. and because they think meat absorbs butter, which is totally unscientific and not the way meat works lol.

[Anonymous No.19267776]

>>19253587
>SAY PIZZA TO DRUGS SAY NO TO YES

[Anonymous No.19267780]

>>19266114
whi gives a shit what some B grade youtube nobody does or thinks

[Anonymous No.19267908]

>>19263362
/thread

[Anonymous No.19268768]

>>19253218
>Steaks always photograph so well

[Anonymous No.19269643]

>>19268768
What is it with Brits and beans? Usually they have beans because they can’t afford meat but this brit has a fuckin steak right there so what’s wrong with him?

[Anonymous No.19269902]

>>19268768
that looks sad af,imagine expending so much money on something you're not good at

[Anonymous No.19270107]

>>19260708
I had the 4. Where's my heart attack at faggot? You fucking promised me.

[Anonymous No.19270109]

>>19269643
there are no beans in that picture

[Anonymous No.19270890]

>>19252249
I tried butter basting calzones today and it was really good

[Anonymous No.19271444]

>>19270109
My bad. I was viewing the picture on my phone with low brightness and didn't bother zooming into what I assumed was beans because most sad food photos are British ones featuring beans.

[Anonymous No.19271837]

>>19252249
>he uses butter instead of 50$ a kilo artisanal ghee
Ngmi
Jokes aside i can see an Amazon page for 1kilo can of ghee for 25$ straight from India. It says it's water buffalo ghee though and not cow ghee. Good deal?

[Anonymous No.19272883]

>>19252321
At that temperature, cooking your steak in butter is like cooking it in concrete

[Anonymous No.19273903]

>>19271837
Ghee is never a good deal. You're always better off making your own from regular butter. Ghee is like 5x the price of butter.

[Anonymous No.19273942]

>>19255387
This is every board about anything and taste is subjective but when it comes to nutritional facts and the process of cooking it's simple straightforward science, so it's easy to tell when people talk shit.

[Anonymous No.19274019]

>>19273942
What's the science of butter-basting then?

[Anonymous No.19275142]

>>19252249
it keeps the top from drying out

[Anonymous No.19275709]

>>19252745
>>19270107
2 more weeks

[Anonymous No.19277205]

>>19255632
I like cooking steak, and I get different kinds of steak. Sometimes i go for the grass-fed, prime, dry-aged steak, and sometimes I go for the cheap stuff on sale.

if I cook a thin steak, like less than 3/4 inch thick, you sear hard on both sides, and it's pretty much done.

If I cook a thick steak, like 1.5-2in thick, i sear hard first, then turn down the head and cook gently. Fat carries heat well, and by basting, you can cook both sides gently at the same time, after getting that perfect sear.

[Anonymous No.19277800]

>>19270107
>actually took the boosters
imagine being proud of this and having access to the same internet feeds as everyone else. then bragging about it lol.