Quote:
Originally Posted by Hockeyguy15
Do you do anything with the butter, chili pepper, garlic mixture after? Maybe add some red wine and reduce it down?
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You could. In which case I'd also reccomend adding any meat trimmings into the pan while you cook. Sear those and then put them on the BBQ for a bit and return to mixture. Obviously pull out any large chunks before finalizing this demi-glaze sauce. The only issue I see, is that by this time, the butter may be overly infused with chili oils to do anything effective with it.
Usually, however, I just pour any remaining butter onto the steaks, while they are on the BBQ. I doubt it does all that much for flavour, but it causes the flames to flare up, which looks really cool.
With the butter searing method, I find you get a much nicer taste with the subtle chili infusion than with a pepper and olive oil mix. It's a matter of preference of course, but I find the taste of pepper or peppercorn to be too overpowering. I also find the taste of olive oil to be distracting. Sea salt mixed with a light chili and garlic flavour, from the butter searing, compliments the meat without overpowering it. It's also really simple, and takes little time.
Also, one thing I learned the hard way. Make sure you place the meat in the pan very very lightly. Otherwise you risk having molten hot butter sprayed on you. I gave myself several second degree burns a couple of months ago with this method. It also helps to wear a shirt while cooking.