Finishing With Butter
A few years back, I saw one of those TV shows where they go to different steakhouses. They went to one in NYC which I think they said was the oldest and first in the US.
After they take their steaks out from under the flame broiler, and just before serving, they douse it with melted butter.
I tried it on some ribeye that probably didn't need it but yes it was rich and delish.
I have also used it a time or two when I had some beef that came out a smidge dry.
Right now I'm thinking about a brisket I have in the faux cambro, and the flat might be a little dry. So you see where I am going with this.
On another line of thinking, could one use previously rendered tallow (sparingly) in the same fasion? I've got some in the freezer but I don't happen to have any jus.
So what do you all think ? Both in general and for a potentially dry brisket ?
Butter ? Tallow ?
I would like to hear your thoughts on this.
A few years back, I saw one of those TV shows where they go to different steakhouses. They went to one in NYC which I think they said was the oldest and first in the US.
After they take their steaks out from under the flame broiler, and just before serving, they douse it with melted butter.
I tried it on some ribeye that probably didn't need it but yes it was rich and delish.
I have also used it a time or two when I had some beef that came out a smidge dry.
Right now I'm thinking about a brisket I have in the faux cambro, and the flat might be a little dry. So you see where I am going with this.
On another line of thinking, could one use previously rendered tallow (sparingly) in the same fasion? I've got some in the freezer but I don't happen to have any jus.
So what do you all think ? Both in general and for a potentially dry brisket ?
Butter ? Tallow ?
I would like to hear your thoughts on this.
Comment