The reverse sear method has revolutionized how many people cook their steaks, delivering the perfect balance of a crispy crust and an evenly cooked interior. While traditionally reverse searing is done with high-smoke-point oils like canola or avocado oil, one common question often arises: Can you reverse sear with butter?
The answer is yes, but there are specific steps and precautions to follow to avoid burning the butter. Butter adds a rich, flavorful dimension to steak, but its low smoke point can make things tricky when using high heat. In this guide, we’ll break down how you can effectively incorporate butter into your reverse searing technique without sacrificing flavor or quality.
To learn more about the reverse searing process, check out the Reverse Sear Steak Recipe for a step-by-step explanation of the technique.
What Is Reverse Searing?
The reverse sear method involves two main steps: first, cooking the steak slowly at a low temperature until it’s just under your desired doneness, followed by a quick high-heat sear to form a crispy, caramelized crust. This method is excellent for thicker cuts of steak, like ribeye, porterhouse, and T-bone, because it ensures that the steak cooks evenly from edge to center, without overcooking the exterior while leaving the center raw.
The key difference between reverse searing and traditional searing lies in the order of operations. With traditional searing, you sear the steak at high heat first, then finish cooking it at a lower temperature. Reverse searing flips that process, giving you more control over the steak’s doneness.
For those who need detailed instructions on timing and preparation, the How Long Do You Reverse Sear Steaks? guide offers valuable insights into how long you should cook different cuts of meat during the low-temperature phase.
The Role of Fat in Reverse Searing
Fat plays a critical role in searing, as it helps create that sought-after crust on the steak. Typically, high-heat oils like canola, vegetable, or avocado oil are used during the searing phase because of their high smoke points. This prevents the fat from burning and imparting a bitter taste to the steak.
However, butter is often introduced for flavor enhancement. Butter’s rich, nutty taste makes it a popular choice for basting steaks during the searing process, but its low smoke point (about 350°F) means it can burn if used from the beginning of the sear. To avoid this, you should add butter toward the end of the searing phase, once the crust has already formed.
Another option is to use clarified butter or ghee, which has a higher smoke point than regular butter. This allows you to still enjoy the rich taste of butter without the risk of burning it. Using clarified butter also gives you the freedom to sear at higher temperatures without worrying about the fat breaking down.
Can You Reverse Sear with Butter?
Yes, you can absolutely reverse sear with butter, but it requires careful timing and the right techniques to avoid burning the butter and ruining the steak’s flavor. Butter has a much lower smoke point than oils like avocado or canola oil, which is why it’s not recommended to sear an entire steak using only butter.
Instead, the ideal approach is to sear the steak first with a high-smoke-point oil, then add butter at the end of the searing process for basting. The butter will melt and coat the steak, adding a rich flavor without burning.
Steps to Reverse Searing with Butter:
- Use oil first: Start by searing the steak with a high-smoke-point oil to develop a crust. Oils like canola, avocado, or grapeseed are ideal because they can handle the high heat required for searing.
- Add butter towards the end: Once the crust has formed, add a couple of tablespoons of butter to the skillet. As the butter melts, you can baste the steak by spooning the melted butter over the steak. This enhances flavor without risking burnt butter.
For more information about the fats you can use during searing, check out Is It Better to Reverse Sear a Steak?, where different cooking fats and oils are discussed.
How to Properly Reverse Sear with Butter
1. Choose the Right Cut
The reverse sear method works best with thick cuts of meat that are at least 1.5 inches thick. Thicker cuts allow you to control the internal doneness of the steak more easily, ensuring the outside doesn’t overcook while waiting for the inside to reach the perfect temperature.
Recommended cuts for reverse searing:
- Ribeye
- T-bone
- Porterhouse
- Filet mignon
For an alternative take on reverse searing, you can explore Tomahawk Steak Recipes for insights into how this method can be applied to larger cuts of meat.
2. Season the Steak
Once you’ve chosen your cut, it’s time to season it. Simplicity is key here: a generous sprinkle of kosher salt and freshly cracked black pepper will do the trick. You can also add a bit of garlic powder or rosemary for extra flavor. Let the steak rest at room temperature for about 30 minutes after seasoning to allow the flavors to penetrate the meat.
3. Slow-Cooking the Steak
Place the seasoned steak on a wire rack over a baking sheet and cook it slowly in the oven or on a grill using indirect heat. The oven temperature should be set to 200-275°F. Cook the steak until it reaches about 10-15°F below your desired final doneness (for medium-rare, aim for 115-120°F).
Using a meat thermometer is essential here to get the perfect cook. Once the steak has reached the target internal temperature, take it out and let it rest for a few minutes before moving on to the searing process.
4. Searing the Steak with Butter
Once your steak has reached the target internal temperature, it’s time to sear it.
Steps for Searing with Butter:
- Preheat a cast-iron skillet or grill to high heat.
- Add a small amount of oil to the skillet to start the searing process.
- Sear the steak for 1-2 minutes on each side until a crust forms.
- Once the crust is set, add a couple of tablespoons of butter to the skillet along with aromatics like garlic, rosemary, or thyme. As the butter melts, tilt the skillet slightly and spoon the butter over the steak to baste it. This will infuse the steak with rich flavors while avoiding the bitter taste of burnt butter.
For more detailed techniques and alternative approaches, refer to How Do You Reverse Sear a Steak in Australia?.
5. Resting the Steak
After searing, let the steak rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, making for a more tender and flavorful bite.
Tips for Perfectly Reverse Searing with Butter
- Use clarified butter or ghee: Regular butter has a low smoke point, but clarified butter or ghee can handle higher temperatures without burning. This makes it ideal for reverse searing.
- Add aromatics: Enhance the flavor of your butter by adding garlic, rosemary, thyme, or even black garlic during the basting process.
- Rest the steak: Allow the steak to rest after searing to lock in the juices and make the steak more tender and flavorful.
- Use a meat thermometer: This ensures that the steak reaches your desired doneness without overcooking during the slow-cooking phase.
FAQs About Reverse Searing with Butter
1. Can I reverse sear a steak with just butter?
While you can reverse sear a steak with only butter, it’s not recommended because butter has a low smoke point and can burn easily. Instead, use a high-smoke-point oil to develop the crust, then add butter for basting at the end.
2. When should I add butter during reverse searing?
Butter should be added towards the end of the searing process, once the crust has formed. This prevents the butter from burning and gives the steak a rich, buttery flavor.
3. Can I use salted butter for reverse searing?
Yes, but be careful not to over-season your steak beforehand, as the salt in the butter will add to the overall saltiness of the dish.
4. Can I use ghee instead of butter for reverse searing?
Yes, ghee is an excellent alternative to butter for reverse searing. It has a higher smoke point than regular butter, making it better suited for high-heat cooking.
Conclusion
Reverse searing with butter is a fantastic way to elevate the flavor and texture of your steak. However, it’s essential to use the butter at the right time to avoid burning it. By searing your steak with a high-smoke-point oil first and then adding butter toward the end for basting, you can achieve a perfect combination of crispy crust and rich, buttery flavor.
For more tips on using the reverse sear method and incorporating butter effectively, check out Reverse Seared Ribeyes with Garlic Butter for creative ways to boost flavor in your steaks.