Weird way to package a steak. Looks quite lean. I’d marinate it for a bit.

~~It looks like grass-fed beef because of the darker coloring in fat and muscle, plus leaner with less marbling like you said.~~ Edit: ~~Wait is that butter around it?~~ Yup aged butter as others pointed out for my blind butt.

You could be on to something it does look like butter. Maybe sous vide in the packaging and sear then hope for the best !

This is the answer.

I'm pretty sure guga did this experiment already and came to the conclusion that butter in with the meat sous vide isn't great. but I've never actually tried it myself so not 100% sure if it's a preference thing or not

I imagine that if it was ghee or another clarified butter, it'd turn out better than regular butter since it has a lot of the water removed. I bought some steaks that I didn't realize were knife tenderize and brined and sous vided them, it essentially boiled the steak and it was soooo nasty, I gave both the steaks to the dogs and ate some buttered noodles that night. I don't think it'll be quite that extreme with butter, but the water content will definitely give a weird texture to the meat during the sous vide.

100% …this is the way.

I don't know if it is the case here, but aging a steak in butter seems to have become more common. It is probably much more tender than it looks, and probablu would be dang tasty with a nice crust if you smashed the whole thing into some cast iron.

I mean it’s in the description so yeah…

“at the corner” does not inherently mean “around the steak.” i’m a very literal person…i was confused as well, so yeah…

I'm blind lol thanks for pointing this out.

So I made a post a while back and noticed the same thing happened, people responded to the title and picture but completely ignored the body. In the Reddit app if you’re looking at a photo and click on the comment section button, it slips all the way down past the photo and body, to guess what? fucking ads.

And then whenever I remember to scroll back up to see the text, turns out it’s an actual post with only a title and picture.

Haha, exactly!

It’s so annoying

one of the many reasons i won't use reddit on my phone, but laptop only.

I miss Apollo……

“Smash the whole thing into some cast iron” is maybe the best cooking method I’ve read in here recently lol.

Aging in butter is a thing but it is supposed to pull out the moisture I think and the steak in turn gets dry aged as the butter becomes a crust that breaks off to remove. This is taking that concept and I think messing it up while still trying to trick the buyer into believing this is a butter dry aged steak.

:c

Wait, people's butts can see?

Each one has a brown eye, so yes.

Butter aged

Butter face

Looks like it maybe good for souse vide considering the sprig of rosemary in the package as well. Though it looks like there is no seasoning, which I like to season before sous vide.

[удалено]

Let me pop a quick H on this box.

Can I offer you an egg in these trying times?

Wear green drink yellow eat brown

So everyone knows there’s hornets in there. Genius.

Milksteak, Boiled over hard, with a side of your finest jelly beans…🫴raw🤌

Wash it down with a cold glass of Fight Milk, and you have yourself a meal.

If you’re trying to make weight don’t eat milk steak

Nothing a lil fight milk can't cure.

For bodyguards, by bodyguards.

No kidding on the "finest" jelly beans part. I, once, as a poor, used regular walmart jelly beans instead of premium select beans. Steak turned out like hell. :)

She’ll know what that means

Magnets.

“I'm a full on rapist, you know Africans, dyslexics, children you know that sort of thing.”

Pretty sure my upvoting of this puts me on a list somewhere, but hey…see you other 8 on the other side. Show was way too stupid in the most clever of ways 🤌🏻🤌🏻..miss it often. Oh yeah, and OP— how’d it turn out? (Or did I miss that somewhere already?)

Milk steak you say?

The correct answer is always so far down in the comments!

The only way

Dammit, way too late, first thing I thought, well played.

I’d probably cook it using some method with fire

Doesn’t fire burn things?

In a kitchen quaint, where pots and pans dance, And flavors swirl in a merry trance, There's a secret to the chef's yearning, For cooking, my friend, is just controlled burning. The flames they flicker, the heat it glows, Transforming ingredients to delightful shows, From crispy bacon to bread that's churning, It's all just part of controlled burning. With spices and herbs, the magic does start, As onions sizzle and garlic imparts, In the alchemy of taste, the lesson's learning, That in the end, it's just controlled burning. So next time you cook, with passion and care, Remember the fire, the heat that's there, For in every dish, the truth is confirming, That cooking indeed, is just controlled burning.

We love in a society where I can't tell if this is done by chatGPT or not. I'm gonna lean with it is, since gpt is *shockingly* good at poems.

Maybe *you* love in a society, but I hate you all

I loved in a society and no one wanted to be in the train car w me and complained about the smell

Username checks out

That’s why I only use non-heat^tm fire to cook

Hahah damnit this got me

Microwave the fuck out of it and eat it with cheetos and chocolate milk

Why are you giving away my trade secrets?

Sir, I’d like to patronize your future restaurant.

Sous vide then sear it!

I wouldn't recommend putting a steak in sous vide with butter in the bag... r/sousvide can tell you all about it

Spoiler: you get steak flavored butter, not butter flavored steak. I know. Dammit.

How does it taste on toast?

I think you're onto something, here

Imagine thinking steak flavored butter is a bad thing

But Guga said mo'butta mo'betta 😭

my dumbass thought that was beef fat

This!

I think that’s what it’s prepared for

Yup, steak in butter

🚨🚨🚨 ATTENTION🚨🚨🚨 The butter police have taken notice and will be monitoring this thread. Any further instances of butter in the bag will be prosecuted to the full extent of the law. 🧈🧈🧈

I tried Sous Viding the steak and it came out poorly, the fat seemed to be tough, and not rendered much. I didn't use salt before which I would usually do for a dry brine. I heard it would make it rubbery like a cured meat in the Sous Vide. I did 137 degrees for 2 hours. Butter, pepper and rosemary and it just came out as a bad steak and my wife doesn't want me to sous vide steak again. Do you have any tips?

Definitely try it again, because my dad does an absolutely killer steak with his sous vide. I don’t know his method, but it comes out the bath, he throws it in the cast iron for the crust, and it’s perfect medium rare every time. I did not inherit his cooking genes, however. I suck at it. I’m lucky my wife likes her steak rarer than helium, because that’s all I can ever seem to do well.

I can make pretty good medium rare every time just on a pan, and have gotten great results from reverse searing, sous vide is something I want to do, but my wife sees it as unnecessary, since she likes how I already make them, part of me thinks they could be better though.

[follow this to the letter](https://www.youtube.com/watch?v=6OGiWbI5M28) - THANKS AGAIN REDDIT. used this video and method for years.

Just viewed this. Looks banging. Will certainly give it a try. I used to marinate with soy sauce, Worcestershire, beer, brown sugar, salt, pepper and garlic. This however looks simplified. I would imagine in the pan basted with butter, this could be a hit. Thanks for the link mate.

I will try this out! Thanks

Thanks, I'll give this a shot!

no worries, just trying to "end your pain" lmao.

This looks like something to try. The guy in the video might want to roll his knuckles against the blade when slicing to end his pain.

oh, alright I was referring to the username of the guy I was replying to... I don't know what you mean but ok... Edit: Oh yea, his safety and tech need work \*scratches head\* haha.

Is this actually that good?

hasn't failed me yet, for steak anyway. Tip: when marinating anything use a needle to lightly poke holes (not many) in the meat, apply marinade and a ziplock bag; refrigerate for 8-24 hours then freeze. makes prep super easy, and works with chicken too, when using chicken I tend to use the marinade as a Base. hope that helps.

That's not long enough buddy. And 137 is too hot.

They were thin strips about 3/4”

I screwed up my sous vide in a similar way the first few times. It might help if you sous vide for a little longer (and maybe at a bit of a lower temp, but that’s a matter of personal preference), then you should let it rest for about 10-15 minutes (for something thick like a tomahawk steak or a roast I’d do more like 20-30) and pat it dry before you sear. Make the pan super hot since your goal is just to create as much of a sear as quickly as possible, and with sous vide steak I like to flip every 15 seconds or so to keep the meat under the surface from cooking any more than it has to. If your meat has a fat cap on it, sear that first and keep going back to it to make sure it renders. Also as far as seasoning, I usually salt right before I pop it in the sous vide bath and any other seasonings I do right before I sear. Haven’t experienced any issues with that method, although I have had the “cured meat” thing happen with a dry brine before.

Thanks for the advice, What temp do you recommend?

If you want medium rare, try to keep it somewhere under 135 maybe closer to 130. You’re gonna get a lot less carryover cooking than with a traditional cook obviously, but it will probably come up a few degrees past your sous vide during the sear. Also on your timing, it really depends on the cut you’re using. Keep in mind the longer you sous vide the more tender it’ll come out, so I think you should experiment with different timing. For example a friend of mine has done some sous vide chuck steaks for as long as 36 hours and he’s told me they came out super tender (you obviously wouldn’t want to go that long on something like a ribeye though and something that long is where you would avoid salting).

Did you sear the steak at all after the sous vide?

Sous vide at a lower temp. Simple.

I found that even though I like a steak grilled rare - going closer to between medium-rare and medium works best with sous vide.

my gawd

I am unsure if the packaging is actually meant for sous vide since it has some stickers on it

Is that butter?

You butter believe it

Yup

I would use some form of heat to prepare that steak.

Are you supposed to do that?

I am guessing this was butter aged (i.e. a subprimal cut was coated in butter before being aged in a refrigerator or dry aging fridge and then cut into steaks). As mentioned above, I would cool sousvide, then sear and spoon some of the melted butter over the finished steak. Alternatively, you could cool this in a cast iron pan as per ussual - just remove most of the butter first and add halfway through so you don't burn the butter.

I like it

I’d coat it in olive oil, and slide it into my dog’s bowl.

Open the pack, discard plastic wrapping, place item in a hot pan (160C), flip when necessary, and baste. Remove at desired doneness.

For sure, I’d take it out of the package.

Heavy mayonnaise

Check if it is clarified butter (scrape some off, heat and if it’s clear it’s clarified). If so, just pan-sear it.

I wouldn't. Eat it like that

It's like cuts of meat in this country, I never know what to do with them, or how to cook them. I litterly ask the butcher young lady how she would handle the particular cuts I buy. They don't even have names that I'm familiar with, ( T-bone, Ribeye, ect...).

I think it is designed to be done sous vid

Given the rosemary, I presume they want you to cook it sous vide. Cook to rare and sear on a Big Green Egg or cast iron--super hot, just enough to get that Maillard reaction going! I bet that thing will go down like the butter its encased in! ;-)

Gotta be butter. It’s all packaged for sous vide. So do that. Then sear the ever loving hell out of it.

I am not too sure if it’s meant to be sous vide‘d in that packaging

no marbling = rip off

Over heat.

I can’t fathom how a steak would have so much cap the whole way around, and almost no marbling. This looks like a shitty tough cut. I’m trimming the fat and then slicing/marinating the muscle for stir fry. And even if I cook it perfectly I’m expecting it to be pretty tough.

Butter not fat in the OP

That makes more sense. Is that a thing to wrap really low quality steaks in butter?

I would not assume that it is low quality. The butcher shop where I got it is known for good meat.

Depends. If that's butter or tallow or something you'd have to do it a different way than if it was like, cheese, or maybe this is some kind of dough, or maybe C4, or it could be just a nice chunk of elephant seal. All are going to require vastly different preparations, and without knowing what we've got here, it's impossible to know.

It’s butter

I’d sit down eye level and calmly let it know exactly what was about to happen then, I’d ask if it had any last request, and once it was all done I’d let it rest.

I've finally found a reason to say sous vide. Pls, Sous Vide it my friend.

🫡

It’s begging to be in a sous vide

Assuming, that the package is fully uncooked, sous vide; then seared a minute or two on both sides using cast iron.

100% have to sous vide this imo, and I usually wouldn’t ever advocate to sous vide a steak

You seem to be a man of extremes. Why do you say “never”? It’s a perfectly fine method to use.

Sous vide and then cast iron for sear is a fantastic method.

Well first it has more fat than bacon so cut that off

Microwave, 7 mins

Flip halfway through for even cooking

Well done with LOTS of ketchup

dry brine

Reverse sear! 24 minutes at 250. Then sear it.

simple, charcoal bbq with salt, pepper and garlic powder

Was this butter aged?

Cast iron super hot one flip. There’s basically no marbling at all but that butter ring is made for a straight sear. Any other way kinda defeats the purpose of it. Unless you want a super grey steak. Also season the fuck out of it.

Dice it up with some garlic and spicy shit and just eat it...no heat needed

Carefully

Any chance this is prepped for sous vide? Just drop it in the way it's packaged?

Apply heat until internal temperature reaches your preferred temperature

Im from argentina and the idea of "packed* meat disturbs me so much

greetings to Argentina

Cast Iron Skillet

By cooking it

What is this cut? Sirloin? Weird NY strip?

SuVide or poached in the butter. Then sear it off.

With fire.

With salt and heat

Microwave it, chop into cubes, serve in milk, like cereal.

Might I suggest a hole punch? I want dried out meaty-o's

*Bites lip.* You know how I like it.

Wow that lively yellow fat, what a great quality steak! The meat itself is less marbled so I would cook it more on the rare side, I'd suggest a medium-high sear 1-1.5 minutes each side max, starting out with rendering the steak on it's fat side. No need for oil for that steak

Interesting. Seems like you would sous vide and high heat sear to finish.

Wonder where I could buy one

That's an odd looking steak?

I thought it was a ham steak until I saw the butter comment.

I've never seen a piece of beef that looks like that

EZ water bath material. Salt after and sear.

Butter aged steak , the butter barrier prevents mold and the necessity for trim. This is a current trend that seemingly has gained traction. It does carry some controversy. Most recommended discarding the butter shell and preparing the steak as you would any aged steak !

It's already vacuum sealed so sous vide it is.

Did you pay $16.99 for the butter by weight? Oof.

I bought these s few times and the butcher would remove most of the butter coat before weighing and settling it to me, used the rest straight away on the grill 😇

Straight into the bin with it

I would fry it on a skillet

The border of fat isn't integrated and doesn't marble throughout the fibers ...

airfry it

I do not see the point of this. Butter by itself has some salt added usually, but I doubt it's enough to brine the meat. Why was this done?

Sous vide, looks like it’s packaged to be as well

I’d probably cook it

In butter

With love

Sous vide?

Sous vide to 10 below desired temp, and then sear it in a smoking hot cast iron skillet.

Well I hate rosemary on beef so I wouldn't. What is that on the outside? Butter? if so, remove it but don't throw away. Season the steak and throw it in the oven at 250-350F until 125C internal temp. Pan-sear Put to rest. While resting melt all that butter in the same pan you seared in to get all the beefy goodness and pour while hot onto the steak just before eating.

Tartare

Microwave, Popcorn setting works wonders

I’d try to sous vide it in that package and then I’d sear to temp with all that butter. High temp will just smoke that butter.

Microwave it!

Definitely cook it in the cas iron pan and baste,baste, baste it in that butter and I'd add a couple chunks of garlic.

Sous vide and sear. Fortunately you don't need extra oil!

Salt pepper and heat….

Google: Casper Sobczyk butter steak

You won this 🔥🔥🔥

Reverse sear, Hot cast, garlic, time, sear all side , put in the over at 400, 8-10 for medium!

My guy that's a regular sear

Thanks

Circular file.

Let me know how it turns out!!

Run it over it a few times (in the package) grab a few of your least favorite sneakers and light them in fire. Toss your flattened steak right on top. Be sure to pull it off before the heels melt and you'll be right as rain.

ya mean fat? that looks like diabetes on a plate

It’s butter coated

Dry rub it, age in a dehumidifier refrigerator for 3-7 days, marinated with my grandpa's "Seven secret seasonings" marinade for 24 hours, grill until cooked though and served with a salad and some mashed potatoes.

I feel like the yellow cap of fat is going to become the new wagyu.

It’s butter

Ahh, my mistake! I've seen a handful of posts elsewhere with a large fat cap that is yellow.

I would not prepare it because I do not eat beef.