Steaks in a Butter Bath. Yes, you read that correctly. A butter bath. Honestly, I was tempted to dive in myself! It only took six blocks of butter, some sage, rosemary and garlic to make the perfect bath for my three NY Strips. I let these bad boys cook in the bath for about 40 minutes before searing them off on my hot plancha. These guys were so tender and so freaking delicious. This is definitely the only type of sous vide I will ever need.
A Better Bath: The Butter Bath
It only took six blocks of butter to get this Steaks in a Butter Bath recipe started. I’ve used a lot of butter for cooking in the past, but this might be my new record. I actually started this recipe by preheating my drum smoker. I set my dutch oven in the smoker to preheat as well. Once both were warm and ready to go, I started tossing the butter in. As the butter was melting, I also tossed in some sage, rosemary and garlic to the bath. This will help infuse the butter with additional flavor that will be transferred over to our steak as it cooks.
Wait until all the butter has melted before laying in the NY Strips. I decided to go with NY Strips for this Steaks in a Butter Bath recipe because I could easily fit three of them into the dutch oven. This cut of meat also cooks pretty consistently and even throughout all edges of the steak, so it was a great option for this butter bath recipe. We will leave the steaks here to cook for 30 – 45 minutes. I pulled mine from the butter bath once they reached an internal temperature of 120 degrees Fahrenheit.
Steaks out of the Butter Bath
As you pull the steaks from the butter bath, you might be thinking they don’t look super attractive. That’s okay, I had the same thought. We’re not done yet, so don’t lose hope.
Our next step for these Steaks in a Butter Bath is seasoning them. I’ve been working on some fun, new steak seasonings with Spiceology, so I seasoned up my steak with something that will be hitting the shelves very soon! For now, just use your favorite steak seasoning. Cover every inch of those steaks with that seasoning and then place them in a searing hot skillet or (in my case) on the plancha.
Remember, the steaks have already hit our desired internal temperature. We are only doing this to get a crust on the outside of the steaks. Watch them closely and flip as needed. This part of the cook will happen fast.
Butter Me Up and Call Me A Bis… Steak
After achieving the perfect crust on our Steaks in a Butter Bath NY strips, pull them from the grill and let them rest. Next, we’ll slice into each steak and then place it on a serving dish. I mixed together some lemon zest and salt to top the sliced steaks with. I also garnished with some fried onions (love that little crunch) and parsley. All the different colors from our garnishes really made the steaks pop, as if they needed any help becoming any more delicious. Best enjoyed with friends and family. Cheers!
For more delicious recipes, check out my cookbook Food X Fire!
Steaks in a Butter Bath
Steak + Butter:
- 2-3 NY Strips
- 6 cups of Unsalted Butter
- 1-2 Whole Garlic Bulb s, cut in half
- 4 sprigs of Rosemary
- 4 sprigs of Sage
- 2 tsp of Sea Salt
- 2 tsp of Black Pepper
- 2 tsp of Garlic Powder
- 1.5 tbsp of Flakey Salt
- 1 tsp of Lemon Zest
- Fried Onion Crisps for garnish
- Chopped Parsley for garnish
- Charred Lemon for garnish
- Preheat a smoker or indirect grill to 250F. Add a dutch oven or skillet w/lid to the smoker to preheat for 5 minutes.
- Add all the butter, garlic bulbs, rosemary and sage to the dutch oven and let melt (about 5 minutes). Next, add the plain NY Strips to the butter bath, cover and cook until they are 120F internal (about 30 minutes). Once the steaks are done & have hit temperature, pull them off and let them rest for 10 minutes.
- While the steaks rest, build a high heat fire (around 400F) for searing on a skillet/plancha.
- Pat the steaks dry from any excess butter and season on all sides with salt, pepper and garlic powder. Add the steaks to the skillet to sear for 1-1.5 minutes per side until they are crispy. Pull the steaks off once done. In a bowl, mix together the flakey salt & lemon zest. Slice your steaks and garnish with lemon salt, fried onion crisps and chopped garlic. Serve and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!
Phillip Johnson says
Sound awesome. Can’t wait to try it.
Jerome Gage says
I’m definitely going to try this
DANIEL J BOTHMAN says
now can you tell us which spiceology blend?!
Derek Wolf says