Butter confit steak

20 min

60 min

5 min

2

Ingredients

10 oz Porterhouse steak

Butter

Butter confit steak

THE OTTO GRILL

BEEF

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

 

 

PREPARATION

  1. 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.

 

 GRILLING

  1. 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.

  2. 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

  1. Rest for 5 minutes before slicing.

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