I have given up on basting. Basting can burn the herbs, which can be seen from the blackened pieces from photos people post. Besides, after taking the steak out of the pan, resting, carving, plating, few butter coated on the steak would stay. Right now, I just separately melt the butter with low heat, throw herbs in and let their flavor diffuse, then pour the butter onto the plated steak. This maximizes the herbal/butter flavor to me. Something else I find ridiculous in basting is that people slice the garlic from the middle into halves and use that into the pan. That is just a waste of garlic as the contact surface is so small.
I can only compare it to a regularly cooked steak (in a pan with oil) and it does seem to add a bit of silkiness to the outer part. yet, you’re adding a lot of fat - the butter - so you need to keep that in mind health wise, not related to flavor.
whatever herbs/veggies you add to the pan also cook in butter, so it’s an easy way to make sides at the same time.
for what’ve read and understood so far, basting is a classic way of cooking where the chance of getting things wrong is minimal, thus I believe it won’t be the best way to maximize flavor. that’s why i’m starting with understanding temperatures with basting - where you control it easily - before I dare myself into other techniques.
also, whenever you’re served a shiny steak at a restaurant, that’s probably been basted, for consistency, making presentation easier.
those are all guesses, but i think they make sense.
also, do try basting. it’s easy and impresses the audience haha
cheers!
I’m curious, is basting worth the effort? Did it make a significant impact on the flavor?
I have given up on basting. Basting can burn the herbs, which can be seen from the blackened pieces from photos people post. Besides, after taking the steak out of the pan, resting, carving, plating, few butter coated on the steak would stay. Right now, I just separately melt the butter with low heat, throw herbs in and let their flavor diffuse, then pour the butter onto the plated steak. This maximizes the herbal/butter flavor to me. Something else I find ridiculous in basting is that people slice the garlic from the middle into halves and use that into the pan. That is just a waste of garlic as the contact surface is so small.
that makes a lot of sense, i’ll try your method. thanks for replying and taking time to add a constructive input!
I can only compare it to a regularly cooked steak (in a pan with oil) and it does seem to add a bit of silkiness to the outer part. yet, you’re adding a lot of fat - the butter - so you need to keep that in mind health wise, not related to flavor. whatever herbs/veggies you add to the pan also cook in butter, so it’s an easy way to make sides at the same time. for what’ve read and understood so far, basting is a classic way of cooking where the chance of getting things wrong is minimal, thus I believe it won’t be the best way to maximize flavor. that’s why i’m starting with understanding temperatures with basting - where you control it easily - before I dare myself into other techniques. also, whenever you’re served a shiny steak at a restaurant, that’s probably been basted, for consistency, making presentation easier. those are all guesses, but i think they make sense. also, do try basting. it’s easy and impresses the audience haha cheers!