At Twelve, a waterfront restaurant in Portland, Maine, the hottest seat in the house is right by the plancha, where you pick up a few tricks (and a little perspiration) while watching line cooks pr…
Butter-basted steak with asparagus. Basting your steaks with butter is the secret to perfectly cooked meat at home. Food styled by Simon Andrews. Butter-basted steak with asparagus. When this simple steak gets a quick butter baste, its center cooks gently and evenly, and its outside develops a beautiful bronze crust sticky with ginger, garlic and herbs. Food styled by Simon Andrews.
Hannah Ryder, the chef de cuisine of Twelve, said butter basting works only when the butter is “hot and foaming,” so that its high heat can help elevate the temperature within the steak, as well as form a nice crust. If your butter isn’t foamy, she said, “you’re kind of just washing away that sear with flat butter,” which is watery.
When a seared steak is finished with a hot shower of fat, its center cooks gently and evenly, and its outsides develop a bronze crust infused with whatever you choose to add. In this recipe, ginger, garlic and herbs lend their aromas, and the ginger leaches out its sugars, which caramelize, making the pan sauce shiny and sticky. It’s an overall effect that a quick and hard sear alone cannot duplicate.
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