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Tried resting a steak in bone broth instead of butter, weird results
I had a leftover ribeye from a catering gig last Friday and wanted to try something different. Usually I rest mine in a pat of butter on a warm plate, but I had some homemade bone broth left over from prep. I dunked the steak in the broth for about 5 minutes before slicing. The crust got a little soggy, which I was not expecting, but the inside stayed super juicy and had this deep savory flavor that butter never gives. The broth seeped into the meat a bit and made it taste like a slow braise even though it was grilled. Not sure I'd do it for a fancy plating, but for family meal or a quick bite it was solid. Has anyone else messed around with different resting liquids for steaks or other proteins?
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hayden_rodriguez10d ago
@holly_craig asked about blotting and honestly I think that's the wrong question here. The bigger issue is that bone broth has way more gelatin and collagen than butter, so it'll naturally wreck a seared crust no matter what you do. Next time try letting the steak come up a few degrees cooler on the grill before the rest so the broth doesn't steam the outside as bad.
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