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Clarified butter for steaks

post #1 of 6
9/26/09 at 11:44am
Thread Starter 
Hello all!


This is my first post on this form and I really hope this community is active and helpful!

I've really started taking my steaks very seriously, and just before I take them off the grill I brush some clarified butter on it just before I take it off the heat in order to give it a nice shine and flavor. This is a trick I only recently learned.

My question is regarding the storage of this clarified butter.

Where should I store it? How long will it keep for?

If I use a basting brush, the seasoning and juices from the steak end up in my butter when I go to store. How do I prevent this?

Any help would be really helpful.


Thank you!


Chris
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post #2 of 6
9/26/09 at 11:54am
Clarified butter will keep a long time in a jar in the fridge, but only if you keep it clean. So when you want to use some this way, scoop some from the jar with a clean knife or spoon and melt it in a little container. Use that to brush on the steak. If you have some left over, brush more onto the steak :lol: (or save it, still in the separate container, and use it on vegs or bread, etc.).
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post #3 of 6
9/26/09 at 4:14pm
Suzanne is right.

However, you're far better off in terms of flavor, using a generous pat of regular or compound butter. By the way, both of those are far more traditional than clarified butter.

BDL
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post #4 of 6
9/26/09 at 7:53pm
Why the clarified and not just regular butter?

Yes, this community is pretty active and even on occasion helpful. Welcome aboard, hope you enjoy it.

mjb.
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post #5 of 6
9/27/09 at 9:05am
I agree on the compound butter, you can store it in the freezer and cut as needed... Good luck...Bill
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post #6 of 6
9/27/09 at 9:30am
Clarified butter lacks the flavor of a whole butter.
I agree on the compound butter, it's a great option.
I used to keep various logs in the freezer, from Burgundy butter, to cajun butter (great to take a slice and put it in a cup of clam chowder, yum), to Scarborough Fair butter (Simon & Garfunkel fans will get this).
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