BROWN BUTTER METHODOct 04, 2023
Let's start with the right equipment:
- 3 or 5 layers stainless steel frying pan
- pestle and mortar
- whole black peppercorns
- kosher/flaky sea salt (can be smoked)
- preferable grass-fed sweet raw butter
- at least three fingers thick steak (filet, ribeye, striploin, t-bone/porterhouse)
- butchers twine if you are using a filet
- super high-quality EVOO (extra virgin olive oil)
- goodwill :)
STEP BY STEP PROCESS:
- Start with adding a lot of butter to a cold pan, and turn the heat up to medium to low (every stovetop is different, but you need to hear and see the bubbles)
- While the butter evaporates water and turns brown, start by crushing your black peppercorns with a pestle and mortar. The key is having multiple pepper textures. You want some coarse and some like dust. That's important because then your crust will have more textures which will automatically make your steak more complex and take it to another level.
- Once the bubbles disappear and the butter turns brown, you're ready. Place the steak in the pan and immediately turn up your heat to get the action back because you have cooled down your pan with your cold steak.
- Once you see too much smoke, turn down the heat again to medium, you don't want your butter to turn black. Another way to calm down your temperature is to flip your steak. That will cool it down as well, just make sure to flip your steak once it naturally releases from the pan.
- As soon as you flip your steak, start basting it heavily. Basting helps cook your steak quicker and creates amazing flavor in combination with aromatics!
- The key is keeping the perfect temperature which is slightly bubbly with a tiny bit of smoke. It is all about managing the heat. If there are too many bubbles and no smoke, turn the heat slightly to balance it. If there is too much smoke and bubbles, take the pan off the heat for a couple of seconds or lower the heat.
- After 2-3 flips, you can add your aromatics (I prefer thyme and garlic, you can do rosemary, sage, or whatever flavors you like)
- Look at that beautiful crust, this crust takes a bit of time, but it is absolutely worth it!
- Make sure not to flip your steak too soon with this method since the heat is not that high. I flip every 2-3 minutes in the beginning and later every 1-2 minutes but nothing less because you need to let the crust form.
- If you did every step correctly and if you have been basting your steak heavily, take it out around 20C (34F) before your desired temperature. In that case, you will create so much heat and energy on the whole surface that the carryover heat will finish your steak perfectly, and that's why you need to rest your steak longer. I prefer at least 18-20 min.
- After your steak has rested properly, make sure to cut off any butchers twine if you had one and cut your steak against the grain (except for the filet, you can slice it however you want it, and it will always be tender).
- The key with this method is to get all textures of a steak. You get an absolutely amazing crust, a small well-done part, a medium part to medium-rare part, and in the middle, a rare, almost raw part. In combination with the different black pepper textures, smoked flaky salt, and super high-quality extra virgin olive oil, this is one of the best steaks you will ever have! It has so much flavor and texture that it will blow your mind. It is NUTS!
- And finally, make sure to have someone to enjoy it with! :)
That is the crust you NEED to get
That is the doneness you want, ALL STEAK TEXTURES AT ONCE!