Butter Basted Steak Tutorial 🥩🧈🥄
Few things beat a steak grilled over fire, but with colder months approaching – and really anytime – butter basting indoors is a great option. It’s a really simple technique with incredibly flavorful results. Make sure you use a high-quality butter like Challenge Butter (https://challengedairy.com) – which is churned fresh daily and farmer owned.
To begin, Dry the exterior of your steak extremely well, salting at least 1 hour prior (ideally overnight) if you have time. Using a high smoke point oil like avocado, sear the steak over high heat. Flip frequently.
Once a crust starts to form, add your butter and aromatics, adjusting the heat so it bubbles but doesn’t burn. I find that a half a stick of Challenge Butter is the perfect amount. Baste the steak, focusing on areas of the crust that are lighter. Think of the butter as a golden oven, distributing flavors and cooking all sides of the steak. Remember to flip frequently.
Pull the steak around 115F for medium rare, let it rest on a rack to protect the bottom crust. Reheat the butter and pour on top of the steak prior to slicing to awaken the crust. Slice and enjoy! #AD
🧈 Butter from Challenge Butter (https://challengedairy.com) full recipe on my website www.maxthemeatguy.com
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