Go to the Recipe: Grilled and Butter-Rested Ribeye Steak
Any reason not to finish this on the Control Freak indoors?
Thanks for sharing! I was wondering about doing something similar. Was going to try with Chuck Steaks. However, I might cook to 129 for 24 hours, chill them a bit before sear them again and then butter rest them.
I have a related question - did you try this technique with tallow instead of butter?
This looks crazily decadent. I have to try. May I ask 2 questions:
1. Do you start with steaks right out of the fridge or do you let them come to room temperature before grilling?
2. My ribeye weights 1400g. Would you make 2 or 3 steaks out of it?
Thank you so much
It's a PK Grills PK300.
What grill is Grant using in the vid
Omg looks amazing
Result - A friend said 'no one has ever had a steak as good as this'......Thanks Chef Grant!
A Chefsteps variation a la Grant.....Am using sous vide for a low temp (128), then searing quickly and then finishing on the stove in the poaching butter. Seems like the most indulgent recipe for meat and going to be amazing.
So... if you're searing for 5 minutes the steaks are practically done. Grant likes 140 degree medium - I found it over cooked at that temp. Interesting experiment (with $50 of meat...) I'm going back to a simple grilled steak.
On the topic of what Grant mentioned when it comes to seasoning meat, and ribeye needing up to 2% salt - say if I wished to dry brine, would you do 2% or, say, do about 1.5% to compensate for the shrinkage and weight loss of the meat, and concentration of the salt, so that, when it's finished and cooked the salt is 2%?
Same temp as when you pulled the steak out.
If I wanted to rest the steak in the butter and bring indoors, what te temperature would I set the control freak?
What do you think about Kenji's claim that including butter in the bag with the steak when sous viding (you are essentially sous viding in butter here) extracts flavor? I notice a lot of CS sous vide steak videos include butter.
https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
