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4 Butter Basting Mistakes to Stop Making
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4 Butter Basting Mistakes to Stop Making

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4 Butter Basting Mistakes to Stop Making

Butter basting has 3 primary benefits:

1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor

My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:

How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.

How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.

Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.

How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.

When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).

Let me know any other questions in the comments!

#butterbaste #butterbasting #butterbasted #howto #tutorial #cookingtutorial #butter #mediumrare #steak #cooking #learnwithme #learning
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four butter-basting mistakes that you should stop making the first is adding the butter too soon we wanna make sure the crust is nearly set prior to basting to avoid a gray steak the next is adding butter to a pan that’s way too hot the butter will naturally cool down the pan but if it’s too hot it’ll burn tastes bitter and nobody wants to deal with those added consequences conversely avoid adding butter to a pan that’s not hot enough butter has water in it and if it’s not bubbling it’ll actually add moisture and ruin the crust next adding too little butter to the pan it’ll be more susceptible to burning and we want a lot of butter enveloping the steak helping it cook evenly you’re definitely not gonna eat all the butter but i would recommend a third to a half a stick sputtering and foaming for the best butter-basting results

41 Comments

  2. @JohnSmith-oe5kx

    I have stopped basting with butter. I baste with rendered fat because I like my steak to taste like steak, not butter

  7. @steelrideproductions371

    Credit where credits due he also doesn't give us a direct solution just tells us what not to do and not the ideal temperature to do it lol. Love your videos Max, just wish sometimes when you're giving us cooking tips you would add a little more detail or specifics. Some of us are dumb dumbs lol

  13. @PianoValley

    Generally speaking: “if U’re cooking, remember, be careful not to over cook it, and under cook it”.

  22. @torb1trick415

    honestly butter is too risky, baste with tallow or ghee, and if you want butter flavor put compound butter while resting it.

  30. @Thedifficultytweak

    That’s where I messed up, I will never turn down a refresher on knowledge and I added the butter when it was too hot. All of the steaks came out fantastic but I set off almost every fire alarm in the house

  33. @desireebailey611

    I just cook my steaks to medium rare. Then I put a pat of butter on top of the hot steak right as I put it on the plate.

  39. @Wizardo69420

    1. Make clarified butter. Higher smoke point, wont burn. Combine with avocado oil.
    2. Gray steaks come from unevenly cut steaks. Cut steaks straight. The gray comes from non contact with pan, and the moisture in the rest of the steak basically steams the surface preventing the Maillard reaction.
    3. Cover steak in salt (preferably kosher as the salt structure is good for seasoning) for at least 4 hours on a rack in a refrigerator. The salt draws out moisture, and then is reabsorbed increasing flavour.
    4. Finish steak in oven after searing at 110-120C until temperature reaches 2C below desired rarity. The steak temperature will increase a further 2C after removed from oven, further cooking it.
    5. Rest with compound butter for 12 minutes.

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