Aging steak ENCASED in BUTTER not only gives you MORE MEAT to eat but WAY MORE FLAVOR.
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Aging steak ENCASED in BUTTER not only gives you MORE MEAT to eat but WAY MORE FLAVOR.
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.
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.
From here there are two ways you can cook the steak. Either Sous vide and then Pan Sear or just Pan Sear. From our tasting, we found the Sous Vide version tasted the best but all the steak hands down was delicious, and stands out way above dry aged and no aged steak.
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.
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