Butter confit steak
20 min
60 min
5 min
2
Ingredients
10 oz Porterhouse steak
Butter
THE OTTO GRILL
A steak, lots of melted butter and plenty of time to cook. With this method, reminiscent of reverse seared, your steak will not only be incredibly tender, but also rich in flavor thanks to the butter.
LET’S GO
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PREPARATION
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Melt enough butter to cover your steak in a pot and bring to a slow simmer. Use a ladle or spoon to skim off the milk protein that floats to the top, giving you a clarified butter.
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 GRILLING
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Insert the meat probe into the steak, confit the steak in the clarified butter over low flame until the steak reaches an internal temperature of 118°F. The longer this takes the better.
- Finish the steaks by searing them for 2-3 minutes on each side, almost touching the flames of The Otto Grill. As long as it takes to get that perfect crust.
SERVING
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Rest for 5 minutes before slicing.
