HOW TO BUTTER AGE STEAK 🥩
Aging steak ENCASED in BUTTER not only gives you MORE MEAT to eat but WAY MORE FLAVOR.
1,661 Calories
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Butter makes food better... everyone knows that... but does everyone know aging meet in butter beats out the flavor of the dry aging process? We didn't either until we teamed up with our friends at The Local Butcher and Market
who helped us create our own Butter Aged Steak to bring home to compare to Dry Aged and No Aged beef.
Where this may take 60 days to make, you can certainly create this in your refrigerator at home, and after two months have a delicious reward.
- Entire Beef Rib
- 6 Blocks Salted Butter, Room Temperature
- Rosmary
- Thyme
- Garlic, Minced
- Gloves: https://amzn.to/2MRy6Vo
- Refrigerator
- Tray with Metal Rack: https://amzn.to/2W65bRT
- Butchers Knife: https://amzn.to/2VUHYC1
- Vacuum Sealer: https://amzn.to/2OX9z46
- Sous Vide: https://amzn.to/2qioaMV
- Cast Iron Skillet: https://amzn.to/32vQ4n4
- HJF Cutting Board: http://bit.ly/2Eyhr3R
- HJF Apron: http://bit.ly/2Ez9Cz0
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. Place in bag and vacuum seal for best keeping.
Sous Vide
- Bring beef to room temperature by setting out for at-least 1 hour.
- Fill a large pot 2/3 with water and place in the your sous vide. Bring to 125°F.
- Place the vacuum sealed ribeye in the water bath and let sit for 1-3 hours.
- Bring a cast iron skillet to medium high.
- Use a bowl to hold aside the extra butter.
- Place steak on a cutting board and season with salt and pepper.
- Pan sear 2 minute per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye.
- Place on a cutting board for 5-8 minutes to rest before serving.
- Bring beef to room temperature by setting out for at-least 1 hour.
- Preheat the oven to 350°F.
- Bring a cast iron skillet to medium high heat.
- Place steak on a cutting board and season with salt and pepper.
- Pan sear 2 minutes per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye.
- Set in the oven until the steak comes to 145°F for medium rare.
- Place on a cutting board for 5-8 minutes to rest before serving.
Nutritional Facts:
Serving Size: 1 Calories: 1,661 Fat: 155 Saturated Fat: 86 Unsaturated
Fat: 7 Trans Fat: 4 Carbohydrates: 0 Sugar: 0 Sodium: 810 Fiber: 0 Protein: 70 Cholesterol: 477