Because it adds proteins to the mix, butter is a better medium for adding deep brown color to your steak as well, which means that even if your steak is looking a little pale after its initial sear, once you add that butter, it'll rapidly take on color.
Butter is ideal for continually basting a steak and lends itself perfectly to some cuts and for those who like to be there tenderly managing the cooking. Being there and continually basting means the butter is less likely to burn and mar the flavour.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.
Add you butter last to avoid burning.
Second, by the time your steak is ready the butter will have moved past browned and onto burnt, creating undesirable bitter flavors. Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter.
Pretty much any meat coming off of the grill will benefit from a little seasoned butter to jazz up the flavor and moisture.
➎ Add 2 Tbsp of butter to hot pan and baste the steaks by scooping melted butter on top of the cooking steaks. Pro Tip: Gordon tells you to check tenderness by equating the tenderness of your palm to rare, top of the wrist as medium, and just below that as well done.
A combination of flipping and basting—that is, spooning hot fat over your meat—will help cook it more gently, and more importantly, from both sides simultaneously, drastically cutting down on its cooking time.
Add 2 tbsp unsalted butter to the top of each steak during the last few minutes of cooking, spooning butter over steak as it melts.
When cooking steak you need to oil the steak itself to ensure that perfect outer texture once cooked, and of course so it doesn't stick. Place your steak on a plate and drizzle the steak with oil on both sides, massaging in a little to cover all areas.
Finishing salts such as flaky sea salt and can be applied at the end as a final touch. Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking.
Butter brushed onto a thick steak can help give the crust a more intense flavor.
Butter basting is the best way to get restaurant-quality steak at home. And it's easy to do.
Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.
Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes.
Steak and olive oil
Like butter, olive oil has a distinct taste and low smoke point. It also offers immense moisture and character depending on what kind of oil you buy. Even modestly priced olive oil can give flavour to a steak and if you like that flavour, this is definitely the way to go.
Grill Temp for Steaks
The best grill temperature to grill a steak is high heat (450-550 degrees F.).
To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first. Season steak generously, especially with thicker steaks. You'll want to have the flavor in every bite, and since only the outside gets seasoned, it needs to be enough to achieve that flavor.
However, every great steakhouse seasons the steaks they cook. Typically a steak is seasoned with coarse ground black pepper, sea or kosher salt, garlic, and some type of signature spice. In addition to the seasoning most steakhouse's use a marinade, butter, or some type of baste or finishing liquid.
If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.
What Kind of Butter Is Best For Steaks? Butter being the main ingredient to this compound butter recipe, I like to use a butter with a high butterfat content, like Kerrygold.
Steak. One of the dishes where beginning with unsalted butter is ideal is a steak. Depending on the cut of the meat, it may already be somewhat salty. Therefore, beginning with unsalted butter gives you control over how much additional salt is added.
Coat both sides of the steak, and its sides, with salt and freshly ground black pepper, so a visible layer of seasoning exists on every surface. The salt shouldn't pile up, but it should coat the meat.
Most chefs regard beef cooked to medium-rare — with an internal temperature of 130-135F (55-57C) — as the best way to bring out flavour and retain moisture in tender cuts such as rib eye and top loin. Unlike rare, medium-rare allows time for the outside to caramelise and develop a sear.