Butter Bath Steaks
Butter Bath Steaks
It’s time to enjoy the great outdoors, complete with all your favorite camping foods. Today, I’d like to share with you my “no pots and pans” butter bath steaks. Butter bath? You bet! Everything tastes better with butter (okay, almost everything).
Those of you reading this who watch my YouTube, TikTok, or Instagram segments know how much I love steak. I might reverse sear a Tri-Tip or make a bone marrow steak sandwich and everything in between. This is just another tasty approach to grilling beef with little fuss and an incredibly tender outcome.
You’ll be using Renolds Wrap Heavy Duty Foil as your butter boat. It’s durable and makes your clean-up so easy. Who wants to fuss with dishes when they could sit around the campfire sharing stories instead? You also want a bag of charcoal and a couple of pieces of smoking wood to round out the flavor.
Heavy Duty Renold’s Wrap
12 Sticks Butter (you can use less if you wish)
- Prepare your charcoal so that you have nice, hot-white coals.
- Shape the boat big enough to fit your steaks with high enough walls so the butter doesn’t bubble over. Also, take into consideration the size of your fire pit.
- Put the sticks of butter within and let them melt over the coals.
- Lay the steaks down in the butter.
- Smash several cloves of garlic and dot them evenly over the steaks.
- Tuck some rosemary spears into the butter based on personal tastes.
- Cook until the steaks reach 120 degrees F. They won’t look “pretty” at this point, so you’re going to give them a nice crust.
- Sprinkle salt and pepper on the steaks, or personally favored barbecue rub.
- Put them on the grill top just for a minute or two, until you see bark form.
Tip: this step is ONLY for color and texture. Your steak is already cooked so watch them carefully.
- Let them rest for 10 minutes.
- Serve whole or sliced, garnished with green onion and/or parsley.
Pit Master’s Menu
The butter bath process for this recipe is very similar to confit. Confit means, “to preserve.” The modern process begins with salting meat and slowly cooking it in fat at a low temperature, be it its own fat or other fats like olive oil.
Historically, hunters would salt bird legs and wings, then submerge them in oil for several months. Now chefs have taken that process and adapted it. I just happen to use butter here.
Butter Bath Steaks Side Dishes
Rolls (press garlic within)
Campfire carrots (with or without glaze)
Cheese Dutch oven potatoes
Corn on the Cob
Pasta with Feta
From the Bar
Sparkling water with a lemon twist