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  1. #21
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    Quote Originally Posted by spoiledbroth View Post
    Cook like what? Basting? ??? But most of the classically advanced benefits of a pan baste have indeed been disproven. Unless you're doing a very quick baste noisette I don't see how you can maintain decent temperature without yielding a beurre noir. What's more butter is so well loved by chefs due to its emulsified water content (as much as 20 percent by weight). It is not a very controversial thing to say, water or any moisture, will make quick work of any crust.
    Like I am out of my depth talking technique. But want to add a little science... after 100C there ain't no water left... and I am assuming if you are searing or cooking steak your pan and butter have definitely passed that point.

  2. #22
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    Quote Originally Posted by cheflivengood View Post
    Well TBH I would never SV a steak no matter what, and I don't want to be a douche, but Id say a combined 100 Michelin stars of experience of cooks and chefs I have worked with/for all cook like this, so I am obviously biased.
    Any reason why you would SV steak? Just don't see the point? No real benefit?

  3. #23
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    The butter is hot enough to continue the maillard effect and continues to crisp the crust. If it is a big steak you have to de-fat and re introduce fresh butter, which also means you must regulate pan temperature, its not constant basting...its baste for a min, re heat for a minute, turn the steak, baste for a min, back on the eye(french eye). If it was easy everyone would do it but I promise you most top restaurants in the world thats cooking in a thick cast iron pan cooks beef like this. even if you are cooking protien on a hearth, weather direct or indirect heat, the protien is being basted (either with a brush or spoon/ladle) with hot flavor infused fat, being butter or its own fat.

  4. #24
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    Quote Originally Posted by malexthekid View Post
    Any reason why you would SV steak? Just don't see the point? No real benefit?
    prolonged SV of steak is to break it down into a more tender piece of meat, but if you are cooking real wagyu(no mater the region its from, miyazaki, kobe, etc) or a very well aged angus (75-175) SV isnt necessary since these meats are incredibly tender, and SV if done multiple times (like a pre service sear/sv/cool for roulades to cut off of) for too long creates a grey ring.

  5. #25
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    Thanks for the info. Along the same lines as I thought.

    And not an issue for me as a homecook. As i dont do a lot of the rest and reheating etc. And also because i think that some tenderizing is required, because while I know I get extremely good quality meat, the truly great stuff unfortunately either goes to restaurants or leaves our shores.

    Plus sometimea I do dig that almost broken down consistency you can get.

  6. #26
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    Quote Originally Posted by malexthekid View Post
    Like I am out of my depth talking technique. But want to add a little science... after 100C there ain't no water left... and I am assuming if you are searing or cooking steak your pan and butter have definitely passed that point.
    Your logic is very questionable. And we're talking about emulsions not straight water. A literal reading of this suggests it's impossible to boil water (where did it go)

    Pan basting is a great way to achieve a nice glaze but good for little else in my estimation.
    Blue skies over bad lands

  7. #27
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    Quote Originally Posted by malexthekid View Post
    Thanks for the info. Along the same lines as I thought.

    And not an issue for me as a homecook. As i dont do a lot of the rest and reheating etc. And also because i think that some tenderizing is required, because while I know I get extremely good quality meat, the truly great stuff unfortunately either goes to restaurants or leaves our shores.

    Plus sometimea I do dig that almost broken down consistency you can get.
    Makes sense. Do you buy pre-portioned cuts or whole cuts? Ive used a Australian grass fed and finished flat iron thats very tender, its wet aged for only 21 days and it cooks up on a griddle or pan very nicely without SV. Either way im not saying SV is hocus-pocus for beef, but I think its important to try it without SV before hand, for me it simalar to edge pro vs hand sharpeining, both do the job, but a ripping hot pan and a **** load of butter and aromatics is more rewarding. Just IMO. Most fish I have done is in this style (seared with or without skin) too, just cooling the pan down more before the butter and aromatics are added is important to not get brown speckles of milk solids.

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    I Know 2 cooks that have worked here and were responsible for this dish. Good beef, good butter, salt, hot pan, technique

  9. #29
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    Quote Originally Posted by spoiledbroth View Post
    Your logic is very questionable. And we're talking about emulsions not straight water. A literal reading of this suggests it's impossible to boil water (where did it go)

    Pan basting is a great way to achieve a nice glaze but good for little else in my estimation.
    Sorry but my logic is based on science not estimates... the only way to stop water boiling at 100C is to either raise the pressure (aka how a pressure cooker works) or to break the water apart (but that again just gives you gases at atmospheric pressure and temp.

    Can I ask what do you think is happening when the butter is bubbling in the pan? That is the water boiling and evaporating.

    Sorry but its science.

  10. #30
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    Quote Originally Posted by cheflivengood View Post
    Makes sense. Do you buy pre-portioned cuts or whole cuts? Ive used a Australian grass fed and finished flat iron thats very tender, its wet aged for only 21 days and it cooks up on a griddle or pan very nicely without SV. Either way im not saying SV is hocus-pocus for beef, but I think its important to try it without SV before hand, for me it simalar to edge pro vs hand sharpeining, both do the job, but a ripping hot pan and a **** load of butter and aromatics is more rewarding. Just IMO. Most fish I have done is in this style (seared with or without skin) too, just cooling the pan down more before the butter and aromatics are added is important to not get brown speckles of milk solids.
    Most of the time i buy a whole piece of rib eye or new york strip and portion it myself.

    When I am time poor I do just use a pan, but I follow Hestons method which is continually rotating the steak (15-30 seconds per side and flip) repeat that for 3ish minutes. I will have to try your method next time.

    I have only recent gotten myself a lodge cast iron pan. So also nees to try that method with a screaming hot pan. Still learning how long it takes to heat it up.

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