Why Put Butter On Steak?

on August 10, 2023

Steak is more than a meal; it is a culinary masterpiece that transcends borders and cultures. Is there a reason why many chefs add butter on their steaks?

Putting butter on steak may appear unusual, even decadent at first, but it’s a culinary technique that has received attention and acclaim for good reason. When used intelligently and in moderation, butter may significantly improve the whole experience of savouring a nicely cooked steak.

Flavor Amplification: Butter is a flavour compound carrier, and when melted over a cooked steak, it can serve as a conduit for enhancing and dispersing the meat’s inherent juices and scents. This might result in a flavorful fusion that enhances the taste profile of the meat without dominating it.

Texture Enhancement: Butter, with its creamy and velvety texture, can add an extra layer of silkiness to the texture of the steak. The butter envelops the flesh as it melts, creating a delicious texture that matches the steak’s innate softness.
Moisture Retention: One of the most difficult aspects of preparing steak is keeping it wet during the cooking process. A little layer of butter applied before or after grilling can function as a barrier, sealing in the natural juices of the meat and preventing excessive drying out, resulting in a juicier, more succulent steak.
Caramelization and Crust Formation: When butter is exposed to high heat, it browns in a process known as caramelization. This provides another layer of richness to the flavour profile of the steak while also assisting in the development of a nicely caramelised crust on the outside of the meat.

Aromatics and Seasoning: Butter can be infused with aromatic herbs, garlic, or other ingredients to make a fragrant and savoury compound butter that gives the steak an attractive scent. This method allows for the subtle absorption of complimentary flavours, which elevates the overall taste experience.
Elevating Simple Cuts: While high-quality steaks already have outstanding flavour and softness, using butter may transform less expensive or leaner cuts into a sumptuous eating experience, making them as delightful and gratifying.
Creative Culinary Exploration: Using butter on steak brings up a world of gastronomic possibilities. Chefs and home cooks alike can experiment with different types of butter (such as herb-infused or compound butters) to personalise the taste and texture of the steak.

In summary, putting butter over steak creates a dynamic combination of flavours, textures, and scents that may elevate an already great dish to an amazing culinary experience. Balance and moderation are vital in any culinary approach, and a judicious application of butter can improve the steak’s qualities, transforming it into a scrumptious masterpiece that satisfies both the tongue and the senses.

What Types of Butter Work Best for Steak?

There are a few options to consider when choosing the best varieties of butter to enhance the flavour and texture of steak. Different kinds of butter can provide varying degrees of richness, flavour, and scent to your steak. Here are a few possibilities to consider:

Unsalted Butter: This is a handy option for controlling the amount of salt in your recipe. Chefs frequently choose unsalted butter because it allows them more control over the overall flavour of the meat.

Salted Butter: If you like the ease of pre-salted butter, it can still be a tasty option. Keep in mind that the steak may have been seasoned, so adding salted butter may result in an extremely salty end product.
Clarified Butter (Ghee): Clarified butter is butter that has had the milk solids and water removed, leaving only pure butterfat. Because it has a greater smoke point than ordinary butter, it is perfect for high-heat cooking methods such as searing steak. Ghee also gives the meat a deep, nutty flavour.
Compound Butter: Compound butter is butter that has been flavoured with herbs, spices, garlic, citrous zest, or even cheese. These additives can give the butter a distinct and complimentary flavour profile that complements the steak. A garlic and herb compound butter, for example, can give depth and richness to the dish.

Truffle Butter: Truffle butter, which contains truffle essence or truffle oil, is a premium option. Truffles’ earthy and distinct aroma can add a delicious touch to your steak.
Herb-Infused Butter: Infusing butter with fresh or dried herbs such as rosemary, thyme, or sage can add aromatic and herbaceous overtones that enhance the flavour of the steak.
Spiced Butter: Experiment with spices like smoked paprika, cayenne pepper, or black pepper to give a hint of warmth and richness to your butter.

Citrus Butter: Citrous zest or juice added to butter can create a fresh and acidic contrast to the deep flavours of the meat.

Consider the flavour profile you want to achieve and how well it complements the natural flavour of the meat when choosing butter for your steak. Keep in mind that, while butter can enhance the entire experience, it is crucial not to dominate the intrinsic attributes of the steak. Moderation is crucial; a modest quantity of well-chosen butter may significantly improve the flavour, texture, and scent of your properly cooked steak.

Can you use margarine on steak? Does it work as well?

While margarine can technically be used on steak, it’s crucial to note that the compositions and qualities of margarine and butter differ, which can result in differing consequences when used in cooking. Margarine is a butter substitute composed of vegetable oils, water, emulsifiers, and other ingredients. It is frequently made to resemble the flavour and texture of butter, however there are certain variances that may affect its performance when used on steak:

Flavor: Margarine’s flavour profile may differ from that of butter. Butter is noted for its rich, creamy, and somewhat nutty flavour, but the flavour of margarine varies depending on the brand and type. Some margarines are labelled “buttery,” attempting to emulate the flavour of butter, while others may have a more unique flavour.
Texture and Composition: Butter contains both fat and water, but margarine normally has more water. This can have an impact on how margarine behaves when heated. When cooking steak, you want a seared and caramelised crust, which may be affected by the water content of the margarine.
Smoke Point: Because butter has a lower smoke point than some cooking oils, it can burn at high heats. The smoke point of margarine varies, however some margarines are manufactured to have greater smoke points. This could make margarine more acceptable for high-temperature cooking methods such as searing steak.

Caramelization and Maillard Reaction: In cooking, the Maillard process is responsible for browning and flavour creation. Milk solids in butter can add to browning and flavour during this process. Margarine may not have the same components as butter, which could impair the formation of ideal flavours and colours.
Aromatics: The inherent milk particles in butter add to its characteristic aroma when cooked. It may not have the same aromatic properties depending on the type of margarine.

In conclusion, while margarine can be used as a butter alternative on steak, there may be flavour, texture, and performance changes. If you must use margarine, choose one with a higher fat content and a composition ideal for high-heat cooking. Remember that some purists and chefs prefer to use butter because of its traditional flavour and cooking capabilities. Culinary experimentation is welcome as always, but keep in mind how different ingredients may alter the final result of your dish.