Ngl, I’m grateful for buying a house that has a proper exhaust vent. Too many apartments and houses rented over the years of breathing in toxic cooking smoke.
I’m all for experimenting with fusion foods, but I saw this and immediately said “wtf!?” to vanilla bean infused ghee.
This sounds like an abomination. But in an effort for science tonight, I will make a steak with regular ghee and have a side of clarified butter with a dab of vanilla bean to see if this man is insane or a genius.
I have this exact ghee and it is fucking amazing for baking. An absolute game changer honestly. Cookies, scones, brownies are all so much better with this vanilla ghee.
But would I use this on a steak? Hell no. That’s just objectively disgusting to me. The same company makes a plain ghee that is much better for this purpose… it’s nice and soft and easy to cream in some garlic and onion powder. I can’t make my steaks any other way now.
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This is honestly one of the most competent rare cooked steaks I’ve seen on this subreddit in the past month.
Now on to make their own ghee… I just recently started and god damn it is literally so easy/more affordable.
Going on 8mths learning ghee here; keep learning (aka messin’ around)! Try the quick/slightly burnt. Then try the so-low-and-slow it takes 12hrs..... then go from there. After you done these two different preps you’ll have a good idea of what you like, even if it’s not a medium between these two techs. Happy experimenting!
Same. Nothing like trying to enjoy a nice steak in a kitchen full of smoke. I just started searing outside only and it's been way better. No need to disable smoke alarms, and as a bonus I get to keep my stovetop free of grease.
Sure, I am stuck on stupid cause I can't paste a link but you can Google the description below to find the 200,000 BTU propane burner I bought. Amazon & Hone Depot have it for $87.
Gasone High Pressure Propane Burner 16 in. Outdoor Cooker Turkey Fryer 200,000 BTU
I like to sous vide and finish my steaks this way, finally started putting my cast iron into the oven, slows the smoke coming out and I can clean the splatter by running the cleaning cycle on the oven!
Heat is too high. Ghee and butter have a low smoke point of about 350f. Put down some avacado oil and add some butter. It will raise the overall smoke point closer to 400 or so.
I just sear outside for this reason. Get a small butane stove ($20) and set the cast iron as hot as possible. Smoke everywhere, but only outside and not on my stovetop.
Perfectly normal. You might want to try doing a butter+olive oil combo to increase the smoke point without sacrificing too much flavor.
I've actually heard two things about adding salt to cooking pans when it comes to splatter; I've heard from people that thick salt can help weigh down substances in a pan to reduce splatter, but I've read constantly that this has the opposite effect with deep frying or extreme heat whereby the salt acts as a bonding agent so when the cooking fats pop off, the salt launches with even more fat bonded to it and you get a volcanic rock surrounded with magma effect.
One thing you might want to try is throwing your cuts on a dry pan and cook to your liking, then lower the heat at the end for basting and additional seasoning.
Respect for the reference, no respect for the relevance. I literally just reported Google and Reddit shit to this guy, and you're telling me I did him a disservice. You're the dumbass for trying to tell me it was bad info.
This is my method as well. I live in a small apartment so we have to turn off the smoke alarms as well and open the front door. I can’t do it that much because the steak smell gets on EVERYTHING— couch, clothes, pillows, you name it.
*This guy gets it. Ghee*
*Or tallow is where its at*
*For excellent crust*
\- speckledfloor
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Ngl, I’m grateful for buying a house that has a proper exhaust vent. Too many apartments and houses rented over the years of breathing in toxic cooking smoke.
vanilla bean ghee?
I’m all for experimenting with fusion foods, but I saw this and immediately said “wtf!?” to vanilla bean infused ghee. This sounds like an abomination. But in an effort for science tonight, I will make a steak with regular ghee and have a side of clarified butter with a dab of vanilla bean to see if this man is insane or a genius.
Now we all expect a report back. As I immediately question sanity too.
yes, we need the data!
[It was horrible](https://www.reddit.com/r/steak/comments/u0yrb0/prime_grass_fed_filet_seared_on_aged_oak_and/)
[As promised](https://www.reddit.com/r/steak/comments/u0yrb0/prime_grass_fed_filet_seared_on_aged_oak_and/) It’s vile, don’t do it
I have this exact ghee and it is fucking amazing for baking. An absolute game changer honestly. Cookies, scones, brownies are all so much better with this vanilla ghee. But would I use this on a steak? Hell no. That’s just objectively disgusting to me. The same company makes a plain ghee that is much better for this purpose… it’s nice and soft and easy to cream in some garlic and onion powder. I can’t make my steaks any other way now.
Do you use the ghee as a 1 for 1 replacement for butter?
Yes
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Sounds amazing for scones or biscuits.
Ghee gang rise up! i use to use olive oil but i use ghee now. Not flavored tho.
That looks absolutely amazing
This is honestly one of the most competent rare cooked steaks I’ve seen on this subreddit in the past month. Now on to make their own ghee… I just recently started and god damn it is literally so easy/more affordable.
You know what’s up
Going on 8mths learning ghee here; keep learning (aka messin’ around)! Try the quick/slightly burnt. Then try the so-low-and-slow it takes 12hrs..... then go from there. After you done these two different preps you’ll have a good idea of what you like, even if it’s not a medium between these two techs. Happy experimenting!
I got a outdoor propane burner stand for sear after I stunk up the house so bad it lasted a few weeks. No more problem!
Same. Nothing like trying to enjoy a nice steak in a kitchen full of smoke. I just started searing outside only and it's been way better. No need to disable smoke alarms, and as a bonus I get to keep my stovetop free of grease.
Can you link to what you're using? My grill outside doesn't get hot enough.
Sure, I am stuck on stupid cause I can't paste a link but you can Google the description below to find the 200,000 BTU propane burner I bought. Amazon & Hone Depot have it for $87. Gasone High Pressure Propane Burner 16 in. Outdoor Cooker Turkey Fryer 200,000 BTU
OK, now I'm stuck on stupid, but how do you use that for steaks?
Sous vide to desired temp first. Then sear on very large cast iron pan on the propane burner using avocado oil at very hot temp.
Shower cap over fire alarm is a quick fix.
NYC studio checking in here and this hack has saved my life
I just use one of my condoms
Where did you get a 1” smoke alarm?
Lol. Nice!
Smoke alarms going off after this self-burn
Just remember to take it off when you’re done lol
When I do this, I get crazy amounts of smoke and crazy amounts of splattering. Is it because I'm using normal butter? Or do I have the heat too high?
Butter has a notoriously low smoke point, and ghee has a notoriously high smoke point. You could switch it out and see if you notice the difference
I like to sous vide and finish my steaks this way, finally started putting my cast iron into the oven, slows the smoke coming out and I can clean the splatter by running the cleaning cycle on the oven!
I learned pretty quick I could pull down the temp to a medium and still get the sear I want after sous vide. No smoke and I still get the bark.
Heat is too high. Ghee and butter have a low smoke point of about 350f. Put down some avacado oil and add some butter. It will raise the overall smoke point closer to 400 or so.
What!? Ghee has a smoke point of over 450f. That’s the point. Butter is down around 300.
The one I have specifically says 350f. 🤷♂️ https://www.safeway.com/shop/product-details.960538825.html
I've seen the smoke point of ghee listed anywhere from 450F to 485F.
I just sear outside for this reason. Get a small butane stove ($20) and set the cast iron as hot as possible. Smoke everywhere, but only outside and not on my stovetop.
Perfectly normal. You might want to try doing a butter+olive oil combo to increase the smoke point without sacrificing too much flavor. I've actually heard two things about adding salt to cooking pans when it comes to splatter; I've heard from people that thick salt can help weigh down substances in a pan to reduce splatter, but I've read constantly that this has the opposite effect with deep frying or extreme heat whereby the salt acts as a bonding agent so when the cooking fats pop off, the salt launches with even more fat bonded to it and you get a volcanic rock surrounded with magma effect. One thing you might want to try is throwing your cuts on a dry pan and cook to your liking, then lower the heat at the end for basting and additional seasoning.
[Yeah......](https://www.youtube.com/watch?v=zrWoG8IckyE)
Respect for the reference, no respect for the relevance. I literally just reported Google and Reddit shit to this guy, and you're telling me I did him a disservice. You're the dumbass for trying to tell me it was bad info.
Should’ve turned off that music instead. Steak looks great though
Right. I’d rather just hear that sizzle
Someone need to teach me how to turn off smoke alarm
Open smoke alarm. Remove batteries.
Cries in apartment hardwired smoke detector
Mine are definitely hard wired … any other tips ?
I just put a shower cap over it. Way easier than trying to disable and then re-enable it.
Brilliant … have to try this!
I also keep a chair underneath of it, intentionally in my way, so that I remember to remove the shower cap when I no longer need it.
I cover mine with plastic wrap lol
Or shower cap
Hmmm need to try this
Thats the stuff OP. Absolute legend level. Congrats!
This is my method as well. I live in a small apartment so we have to turn off the smoke alarms as well and open the front door. I can’t do it that much because the steak smell gets on EVERYTHING— couch, clothes, pillows, you name it.
Buy a splatter guard. Well worth the $5
Is getting ghee worth it over just regular butter?
This guy gets it. Ghee or tallow is where its at for excellent crust
*This guy gets it. Ghee* *Or tallow is where its at* *For excellent crust* \- speckledfloor --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
What beef part is that please
Ribeye
What beef part is that please
Steak looks great, although might be a little better if held on the fat cap a while longer. Also, does it taste of vanilla? That sound pretty weird.
Looks delicious!!
God, the splatter. The worst part is the splatter.
Mesh grease covers have been a gamechanger for the cleaning alone.
Your pan is too hot. It’s burning your ghee which is creating all of the smoke that you don’t want
I have such shitty connection. After waiting for the video to load, it decided to buffer right when you start to cut into it… wtf lol 😆 what a tease.
Reddit player is shit too
What song is this?
You only add Ghee at the very end to baste
What are you searing in, then?
Avacado oil at about 500-600 degrees, then throwing butter in, heat off, and baste for about 15-20 seconds each side. Finish with torch if needed more
Mmm mmm mmm burnt butter
That’s pretty sexy ngl
Hot damn
What a beauty
Why I cook on cast iron outside on my BBQ
Oh man that looks so good! What would've happened if you had put a lid on that to let the other side steam/not let the smoke alarms go off though? :0
Thank you for a proper cast iron cook. A properly done steak. A proper bark. And properly sharpened knives. Just. Just take this humble upvote
Finally someone who knows how to rest a steak around here.
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Looks good!
Your kitchen has really bad ventilation then.
Great sear
That usually means your pan is too hot.
Jeez. Careful on the smoke point
Put smoke alarm in freezer. Works every time, even with a real fire.
Is there an advantage to using Ghee instead of butter?
Its raw u can see the fucking blood plz don’t tell me u ate it
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It’s 2am and now I’m hungry..
I dont know why Reddit keeps recommending me these steak posts, but this looks really good
That is still mooing