Why I STOP basting my steaks with BUTTER!

Ethan Chlebowski came to this conclusion in his deep dive steak video a couple months ago. Blind taste test showed that the butter flavor never penetrated beyond the surface

Great advice on saving butter while basting steak. Always wondered if it really makes a big difference using lots of butter. Thanks for the budget-friendly and delicious approach!

If its just the butter waste you are worried about, you don’t need a whole stick to baste. I use about 2 tbs and just tilt the pan to scoop it up when basting which works just fine. Rather just do everything in one go instead of adding a step to cook the butter separately, although this would still be nice for finishing a grilled steak.

I think that’s that first sponsorship part of your videos I have ever watched 🤣🤣🤣 throughly enjoyed

We've taken to making a compound butter, then when we're done searing, we spread a few coins of the butter on top and just cover it in aluminum foil to rest. The residual heat from the steak melts the butter and helps with the color of the crust as well, while also ensuring the butter doesn't get wasted with basting!

I do a method that is somewhere in the middle of this... I make a garlic and herb butter and cook the first side of the steak, then put a coin of it on top after I flip the first time. It melts and bastes the steak nicely as the second side builds a crust. Once the second side has built a crust I flip the steak a couple of times which bastes both sides in the butter. No need for using a massive lump of butter, 250 grams of butter and maybe 5 cloves of garlic will do about 10 steaks. I just keep the garlic butter sausage wrapped in cling film in the fridge and cut a coin off every time I cook a couple of steaks. Just make sure you get all the cling film off before you throw the butter into the pan!

I've been torching some compound butter in my steaks for a while for similar reasons. It tastes just as good (or even better), it takes way less butter and also makes for an easier clean up. Also, if I do it after slicing the steak that butter drops down onto the steak itself and people love it.

Angel isn't there because the green basil on the side dish. Good to see a real taste tester step in 🙂

Finally!!!! I've been saying this since Guga and a few others began doing the butter basting with so much butter. It is a waste of money, butter, and time. One tablespoon of butter (seasoned), poured over the steak after cooking, renders the exact same steak.

Fantastic truths being told here. LOVE IT

Wow Guga! I'm definitely going to try adding the butter after! Thank you!

Thanks for making this video and using your influence to de-bunk this foo-foo basting method. As an ex-chef, I can’t imagine sitting over multiple pans, basting each steak. This method looks great for video, but is a waste of time. Easier to make and herb/garlic/brown butter compound butter to top the steaks with while resting.

Would like to see more of this on Guga channel. Practical experiments. Don't get me wrong, sometimes I try the more elaborate ones too, but it's nice to have these basics down too.

This is my type of advice. Thank you, Guga.

I've never been one to OD with butter on my steak. But I do love Guga's compound butter recipes.

After searing the steak, I prepare my butter in the same pan, just a small amount, then I cut my steak and put it it in the pan with infused butter and mix all together so that the cut sides also get some of the butter.

I’ve taken to the Guga method for grilling steaks over charcoal, and then during the indirect heat portion of the cook, I just put 1 small piece of butter (maybe half a table spoon) on each steak. It’ll melt, and coat the steak with the brown bits we love, but we don’t have to use that much. And then it seems to hold nicely after the rest.

I love the fact guga is still learning on his journey to meat..... He's so humble he always admits if he finds a better way. And his big heart wants to share his knowledge

I may need to start doing it this way, because I sometimes end up overcooking my steaks by leaving them in the skillet to baste them. Thanks, Uncle Guga!

I loved the advice. Plus it makes sense.