RateBeer
home Home > Forums >
Food and Beer | Beer Talk | Site News | Beer Trade | Beer Travel | For Sale | New Here | Homebrew | Non-US | Industry | OT - Lite | OT - Medium

butter poached steak


read 3250 times • 14 replies • posted 7/20/2012 6:26:07 AM

Thread Frozen
Page 1 | 2

kseecs16 1193:205
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.


Having tried the recipe tonight (it was good but I let the butter get a little too hot so it was slightly more done than I wanted) I think you’re right. The sous vide would certainly be healthier and I think just as good.

7/20/2012 7:58:01 PM

Private message send the author a private message


DerWeg 1493:38
Some cuts like Bavette are amazing seared in butter over cast iron, just hot-searing with meat dry at room temp and cooking it a few a side. To season I use sea salt fresh thyme and FGP.
If you butter-sear with say Flank or Flatiron, you can also finish with a short simmer in strong red wine. Bavette would get tough from that simmer.
Every cut wants different cooking!
7/29/2012 11:52:24 AM

Private message send the author a private message


premium
Tibeerious 1
Originally posted by DerWeg
Some cuts like Bavette are amazing seared in butter over cast iron, just hot-searing with meat dry at room temp and cooking it a few a side. To season I use sea salt fresh thyme and FGP.
If you butter-sear with say Flank or Flatiron, you can also finish with a short simmer in strong red wine. Bavette would get tough from that simmer.
Every cut wants different cooking!

I would think that cast iron hot enough to sear meat would pretty much instantly burn butter.
7/30/2012 12:47:52 PM

Private message send the author a private message


DerWeg 1493:38
Originally posted by Tibeerious
Originally posted by DerWeg
Some cuts like Bavette are amazing seared in butter over cast iron, just hot-searing with meat dry at room temp and cooking it a few a side. To season I use sea salt fresh thyme and FGP.
If you butter-sear with say Flank or Flatiron, you can also finish with a short simmer in strong red wine. Bavette would get tough from that simmer.
Every cut wants different cooking!

I would think that cast iron hot enough to sear meat would pretty much instantly burn butter.

Clarified butter is often recommended.
8/5/2012 8:46:48 AM

Private message send the author a private message

Home > Forums > Food and Beer

Page 1 | 2

Food, Beer Recipes

Copyright © 2000-2014,
RateBeer LLC. All rights
reserved.
about us
About RateBeer
FAQ
Contact/Feedback
New Beers
add
Advanced Search
Add A Beer
Add A Brewer
Add A Place
Events
membership
Log In
Edit Personal Info
Buy Premium Membership
Your Messages
the best
RateBeer Best
100 Beer Club
The Top 50