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.
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.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.
Arroser is a French verb meaning “to baste”; it is a french term for basting with butter and other fats. Arroser is a finishing technique involving the spooning of melted butter or fat over a piece of protein in the last 1-2 minutes of cooking.
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.
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.
Butter on steak
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.
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.
Have you ever wondered what they are doing? Here's the answer: they're feeling for the state of doneness. With just a touch, a skilled cook can judge if a piece of meat is done or if it needs more cooking. They're feeling for a degree of softness or firmness in the meat.
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.
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.
Butter basting also cooks food from above and below—the hot fat cooks the top while the skillet cooks the bottom. This means you don't have to flip the fish later on, when it is especially delicate.
By basting (spooning hot butter) your steak on a hot skillet, you'll get an evenly seared, golden-brown crust. Plus, butter basting helps distribute flavors from aromatics for an even more delicious steak.
Patting your steak dry with a paper towel before seasoning will give it a deep brown, flavorful crust. This move prevents the salt from melting and stops steam from forming when the steak hits the pan — both crucial for a good sear.
The First Step - Preparing to Grill
Before you put any meat on the grill, consider how you're going to season it and the role olive oil may play. For dry rubs, adding a touch of extra virgin olive oil can ensure that the dry rub sticks, and as an added bonus it imparts an extra layer of flavor.
Adding salt to the exterior of a piece of steak draws out the moisture in the steak. The salt then dissolves in this moisture, creating a brine that is then re-absorbed back into the steak. In this process, the lean muscle proteins in the meat are broken down, made juicier and more tender. All thanks to salt!
Your steak probably tastes better at a steakhouse because we use lots (and lots) of butter. Bonus points when it's compound butter! Even the dishes that aren't served with a pat of butter on top are likely doused with a ladle of clarified butter to give the steak a glossy sheen and a rich finish.
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.
Salting meat and leaving it overnight in the refrigerator allows time for the salt to travel deep into the meat, thoroughly seasoning it and changing the protein structure so that it can hold on to more juices during cooking.
Use the following timing recommendations to learn how long to rest steak so that the flavorful juices have time to distribute through your meat: Rest meat for 5 minutes per inch of thickness. Rest meat for 10 minutes per pound. Rest meat for 1 minute for every 100 grams.
Personally, I prefer butter. It has a relatively low smoke point like olive oil but gives a lovely finish to the steak. It also provides a lovely shine and smells pretty good too. That's especially important if you're at home and are cooking for someone else!
On The Grill
Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking. Brush each side with 1 teaspoon extra virgin olive oil.
Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.