BUTTER POACHED STEAK RECIPES

Steps:

• Season the steak heavily with salt and pepper.
• Make a double boiler by setting a deep skillet, large enough to hold the steaks, on top of a stockpot of simmering water. The bottom of the skillet should be above the level of the water so they do not touch. Pour in the clarified butter and heat to between 140 and 150 degrees, using the probe of an instant meat thermometer to measure temperature. Keep the water at a gentle simmer throughout to stabilize the temperature and regularly check the butter temperature with the meat thermometer. (Don’t let the probe touch the bottom of the pan because that will give you a false reading.)
• Add thyme, shallots, garlic and steaks to the butter. For every inch of thickness, poach the meat for 30 minutes (internal temperature should be 115 to 125 degrees.)
• If the butter doesn’t totally cover the steaks, flip the steaks halfway through poaching.
• When steaks get close to desired temperature, heat a cast iron pan large enough to hold both steaks over high heat. Alternatively, light your charcoal or gas grill to high heat.
• Remove steaks, dripping off excess butter. Reseason the meat with salt and pepper and transfer to the very hot cast iron pan or hot grill. Sear on each side to develop a brown crust, about two minutes total. Serve immediately.

Steps:

• Place the butter in a saucepan and melt slowly while stirring over low heat. Remove from heat and let stand for at least 5 minutes. Skim the foam from the top and pour into a glass container, discarding milky solids at bottom. (Clarified butter will keep for about 1 month in the refrigerator.)
• Bring a large pot of water to a simmer over medium-low heat.
• Combine 1 ½ quarts of the clarified butter, garlic, thyme, and bay leaves in a metal bowl or smaller pot and set it over the simmering water, without letting the bottom touch.
• Gently heat the butter to 135 degrees, checking the temperature with a frying thermometer. (Make sure the butter hovers somewhere between 135 and 140 degrees; this will ensure that the meat is cooked a perfect medium-rare.)
• Season the beef heavily with kosher salt and pepper and completely submerge it into the warm butter. (The temperature of the fat will drop slightly.) Using tongs, rotate the meat occasionally for even cooking. The beef will need to poach for a minimum of 25-30 minutes and can go as long as 1 hour or more. As long as the temperature of the butter stays below 140 degrees the meat will not overcook. (Keep a close eye on the thermometer to maintain a constant temperature.)
• When you are ready to serve, remove the beef with tongs, allowing the excess butter to drip off. Season the beef well with kosher salt and pepper. Heat a large sauté pan over medium-high heat and when hot, coat with 2 tablespoons of the clarified butter.
• Pan-sear the beef on all sides until well browned. (At this point, the meat is already cooked through from the poaching; you just want a slight crust on the outside for texture.)
• Remove the beef to a cutting board and let rest for at least 10 minutes before slicing in order to allow the juices to redistribute. Slice each steak against the grain into about 5 slices. Season lightly with Maldon sea salt.