Buttered and I mean Buttered ribeyes

[Richard S]

Took part in a fun night of grilling while visiting some friends last weekend! They have a Summit that I helped move a couple years ago. You know it’s going to be a great night when you walk into the house and see this-It was not my recipe or my night to do dinner but I helped out as much as I could by making drinks and monitoring internal temps, and taking photos!Butterwas melted and then steaks cooked in butter until they hit about 115 internal.Then they went straight to a quick sear. Due to the temps being so high on the time in the butter the sear was pretty light. They needed to come off or risk…shall I say…being medium! The horror!We had a lot of debate about what impact all that butter had. The steaks were very high quality with some very nice marbling and fat…but it was fun nonetheless.

 

[Bob H.]

Steaks look great!

 

[Kelly C]

I have not tried that method before. You got me thinking about it. Looks great and fun!

 

[JohnTak]

Took part in a fun night of grilling while visiting some friends last weekend! They have a Summit that I helped move a couple years ago. You know it’s going to be a great night when you walk into the house and see this-View attachment 62843It was not my recipe or my night to do dinner but I helped out as much as I could by making drinks and monitoring internal temps, and taking photos!View attachment 62844View attachment 62845Butterwas melted and then steaks cooked in butter until they hit about 115 internal.View attachment 62852View attachment 62853Then they went straight to a quick sear. Due to the temps being so high on the time in the butter the sear was pretty light. They needed to come off or risk…shall I say…being medium! The horror!View attachment 62855We had a lot of debate about what impact all that butter had. The steaks were very high quality with some very nice marbling and fat…but it was fun nonetheless.

I made a 50/50% butter and Worcestershire sauce for chicken. Baste the chicken while cooking and big fire like you had. Tasted great, my son called it fire chicken!

 

[EricV.]

Not my method of choice, but I may be swayed to the other side after seeing these results....

 

[Bruno]

Cocktails and ribeyes , I’m in.

 

[Ahnika Worsley]

Took part in a fun night of grilling while visiting some friends last weekend! They have a Summit that I helped move a couple years ago. You know it’s going to be a great night when you walk into the house and see this-View attachment 62843It was not my recipe or my night to do dinner but I helped out as much as I could by making drinks and monitoring internal temps, and taking photos!View attachment 62844View attachment 62845Butterwas melted and then steaks cooked in butter until they hit about 115 internal.View attachment 62852View attachment 62853Then they went straight to a quick sear. Due to the temps being so high on the time in the butter the sear was pretty light. They needed to come off or risk…shall I say…being medium! The horror!View attachment 62855We had a lot of debate about what impact all that butter had. The steaks were very high quality with some very nice marbling and fat…but it was fun nonetheless.

*drooling*

 

[Timothy F. Lewis]

Yep, I’m with Bruno! Ribeyes and cocktails! Sounds like a great evening, a little bit(yeah right) of that beefy butter on a big baked potato and dipping a little French bread in would be really nice!

 

[Peter Gallagher]

looks fun - what became of the butter? My mind spins in many directions thinking of the amazing sauces that could be created from the burnt butter....

 

[JimK]

It's like a confit ribeye!