There, chefs baste the meat with Devonshire Butter, like you would a turkey on Thanksgiving day. You don't have to babysit the meat on the grill like that to take the technique to the next level, though.
I think his “obsession” is rooted in his training. Ramsay was trained in the classical French style, like many of us. He knows that butter is a powerful versatile ingredient and a stick of the stuff is always in the top of his tool box. To a chef, butter is more than a tasty spread for your breakfast toast.
What is this? ➍ Crush some fresh garlic, pinch off some fresh thyme, grab another Tbsp of olive oil and add it to pan around steaks while continuing to turn the steaks every minute. ➎ Add 2 Tbsp of butter to hot pan and baste the steaks by scooping melted butter on top of the cooking steaks.
Basic Ingredients. Olive Oil / Canola Oil. Salt. Ground Pepper.
To make the garlic butter topping for your steak, combine the softened butter, add the garlic, parmesan cheese and pepper together in a small bowl and mix together. Once thoroughly mixed, place in the refrigerator so it can harden a bit.
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.
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.
Ramsay's ultimate tip for searing steak is to ensure you do not turn the steak unless there is color on the meat's side against the heat. He says, "No color, no flavor." A well-heated pan results in an excellent sear, and this tip is perhaps the most important because no one likes a flavorless steak.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.
The key to next-level steak flavor is butter (the answer to every question is always butter). Spooning melted unsalted butter, thyme, rosemary, and garlic over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter mixture and steak juices mingle.
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.
Butter is one of nature's most significant gifts to the food culture of mankind.
Anthony Bourdain
“[Butter] is usually the first thing and the last thing in just about every pan. That's why restaurant food tastes better than home food a lot of the time—butter,” Bourdain once said on an episode of The Oprah Winfrey Show. Here are 13 ways Anthony Bourdain changed how the world eats.
Milk solids are the reason butter starts to burn at a lower temperature than something like olive oil. When you clarify butter, you remove all the milk solids and water, but are left with the butterfat. This creates a higher smoke point, which makes clarified butter ideal for cooking and sautéing.
This is one of the most important tips of all so do not skip this step! When steak cooks, the muscle fibers tighten. If you cut into those tight muscle fibers as soon as it's off the heat, all the juices pour out. That's why resting meat for 5-10 minutes is the secret for preparing a juicy and tender steak.
According to a YouTube video, the chef states that he does not eat well-done steak, as the cooking method deprives quality beef of its inherent flavor. Despite his hardline stance, Ramsay is happy to prepare steak at any doneness to meet the needs of the customer.
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.
Instructions: Place Beef Rib in a deep pan, wearing gloves coat the entire rib with butter, encasing the rib by pressing the butter forming a butter layer. Set in the refridgerator for 60 days. With a sharp butchers knife slice off a piece of butter aged steak.
BUTTER A little bit of softened butter melted over a steak makes the flavor really pop. I prefer salted butter but you can use unsalted butter and add your own salt. SEASONINGS Some savory herbs and spices are all it takes!