Why do Restaurants Put Butter on Steak? (2024)

FAQs

Why do Restaurants Put Butter on Steak? ›

Butter has a rich, creamy taste that, when melted over the hot surface of a perfectly cooked steak, creates a symphony of flavors. This combination doesn't just add fat; it introduces depth and complexity, enhancing the natural savoriness of the meat.

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

You see, butter contains fat, and fat, my friends, is a flavor enhancer and a moisture-locking marvel. When a steak hits that hot griddle or grill, a fascinating process called the Maillard reaction takes place. It's like the chemical ballet that turns the steak's surface into that gorgeous brown crust we all crave.

The Advantages of Butter-Basting

An incomparable sear: By starting the meat in a hot pan with hot oil, and then continuing to cook it in that pan with butter, you give it ample time to develop a profoundly delicious crust through the magic of our friends dehydration and the Maillard reaction.

The reason lies in the fat-soluble flavor compounds found in both butter and meat. When combined, these compounds create a richer, more intensified taste experience. Butter also helps to highlight the steak's natural qualities, ensuring that its flavor is not overshadowed but rather accentuated.

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

Salt, salt and more salt

The pros really know how to season meat. Coating the steak with an even layer of salt brings out the meat's beefy flavors. You might be shocked at how much salt we use, but almost no one sends back a steak because it's overseasoned.

What spices go well with steak? There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

How do chefs make steak so good? ›

Add the steak and then some garlic, butter, rosemary, and thyme. Sear evenly on each side. Depending on your preference, for a 2-cm thick steak, to cook to: blue, 1 min per side; rare, 1½ mins per side; medium-rare, 2 mins per side; medium, about 2¼ mins per side; well-done, about 4-5 mins per side.

Craving a grilled steak but don't have a grill, or can't fire it up during the winter months? Bring out the cast iron skillet and butter! By basting (spooning hot butter) your steak on a hot skillet, you'll get an evenly seared, golden-brown crust.

Add 2 tbsp unsalted butter to the top of each steak during the last few minutes of cooking, spooning butter over steak as it melts. Remove the steaks from the skillet and let rest for 3 to 5 minutes.

Use quality butter. European and cultured butters often have a slightly higher fat percentage, and that's a good thing (so they actually have flavor, not merely a greasy mouthfeel).

Because it adds proteins to the mix, butter is a better medium for adding deep brown color to your steak as well, which means that even if your steak is looking a little pale after its initial sear, once you add that butter, it'll rapidly take on color.

Sear first in oil and then add butter.

Starting the steak in a few tablespoons of vegetable oil gives it a nice initial crust. Waiting to add the butter until the steak has been seared for about 4 minutes helps prevent it from burning.

Marinating steak in butter can have several benefits. The butter helps to infuse the meat with a rich, creamy flavor, while also adding moisture to prevent the steak from drying out during the cooking process.

The meat flavours intensify and absorb some of the rich butter flavourings as well. Unlike dry-aging, the meat's edges are not affected, so very little if any trimming is required. This makes costs more reasonable because none of the meat needs to be thrown away.