Perhaps you’ve cooked a steak on the grill, in a skillet or in the oven. The results were probably tasty, but imagine cooking one in a pot filled with butter!
Low-temperature cooking is a method where meat or other foods are cooked at a temperature of only about 130 to 150 degrees Fahrenheit. Cooking this way takes longer, of course, but the idea is that the relatively low temperature is just what’s needed to achieve maximum tenderness while still killing any harmful bacteria that may be present. Low temperature cooking is often seen in the “molecular cooking” that’s all the rage at some trendy high-end restaurants. It’s also used in “sous vide” cooking, where food is vacuum-sealed in a plastic bag and then slow-cooked in the bag.
So picture doing something like this. Take a little over two pounds of butter and melt it in a pot. Then remove a nice, big, fancy steak from its vacuum packaging and drop it in. Be careful to keep the temperature at around 120 degrees Fahrenheit and let this enormous steak cook in the butter for 50 minutes or so. Now you pluck it out and give each side a good quick searing on a very hot grill or pan. You could conceivably even use a blow torch if you wanted to show off! Then add some salt and pepper. Now you’ve got a steak with a nice, flavorful outer crust and a tender, juicy interior.
We’ve posted the video below. You may not want to watch it if you’re hungry and won’t be eating for awhile. Then again, if you’ve read this far, your mouth is probably already watering.
Tempted to defy the world’s cardiologists and cook a steak in a pot of butter? Tell us all about your decadent urges in the comments at Facebook. Be sure to like and share so your friends can drool, too.
