Butter Poached Steak

Anyone ever done this before, and if so how was it?

Also - what beer does one drink with what I can only imagine is going to be an incredibely rich piece of meat?

So . . . kinda like steak confit, but in butter instead of lard? Interesting.

Originally posted by HornyDevil
So . . . kinda like steak confit, but in butter instead of lard? Interesting.

http://www.esquire.com/features/guy-food/bone-in-top-loin-recipe-ll-0908

Here’s the recipe. I stumbled across looking for interesting ways to prepare a sirloin steak, it not being a cut I’m very familiar with.

I’ve never had steak confit, is that a thing? I’ve made duck confit numerous times, and it is delicious.

Originally posted by kseecs16

Originally posted by HornyDevil
So . . . kinda like steak confit, but in butter instead of lard? Interesting.

http://www.esquire.com/features/guy-food/bone-in-top-loin-recipe-ll-0908

Here’s the recipe. I stumbled across looking for interesting ways to prepare a sirloin steak, it not being a cut I’m very familiar with.

I’ve never had steak confit, is that a thing? I’ve made duck confit numerous times, and it is delicious.

All confit means is cooked in it’s own fat and (traditionally) preserved that way.

I do something similar but not poached, basted on the grill. Screaming hot grill, some melted salted butter and a brush. As the meat grills just baste it with the butter. The butter creates this great salty crust on the steak that is fantastic

Sounds awesome

This may sound weird but the first beer that comes to mind is a barleywine, but not an overly hopped one, but one that has a strongly soft-fruit maltiness.
Some examples after perusing the db:
Thomas Hardy’s ale
St. Ambroise Vintage Ale Millésimée
Harvey’s Elizabethan ale
Midnight Sun M (yea right!)
Lee’s Harvest ale
Traquair House ale

Confit, not to be misunderstood, means cooked in its own fat or lipids. It is not really possible to truly poach in a semi-solid such as butter. More towards a braise, but even then what is leached from the beef can’t be compensated by the butter itself. The butter acts just the same as larding meat, e.g. streaky bacon wrapped beef loin.
And the loin is a very tender and lean cut, so cooking a fat is a plus. Basically that recipe, which calls for 3lbs of butter may be an overstep.
Try just a knob or two of butter and start the meat off at a very low temperature in the oven in a saucepan, well seasoned (salt and pepper are a must).
Remove, rest the meat at around 50 degrees centigrade internal. Heat up frypan with juices still in to high heat and caramelise the meat, browning well. Rest again and serve!

Actually that looks similar to a sous vide steak. You could get about the same thing by just doing a sous vide steak and pan frying in clarified butter to finish, I would think.

Originally posted by Tibeerious
Actually that looks similar to a sous vide steak. You could get about the same thing by just doing a sous vide steak and pan frying in clarified butter to finish, I would think.

Or this!

I think you need a big roasty stout like Old Rasputin or Parabola.