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Lawnranger re ChefWil steak with clarified butter

dhuffjrdhuffjr Posts: 3,182
edited 7:57AM in EggHead Forum
Are you supposed to season it then dip in butter or season after the butter dip?

I picked p some chuck steak and I'm gonna give it a whirl....after I either buy some ghee or make my own :woohoo:


  • Richard FlRichard Fl Posts: 8,239
    Make your own ghee. I make a pound or two of butter, non-salted-add during/after the cook. It keeps in the frig forever and has a fantastic nutty flavor. Strain thru cheese cloth. Here is a method posted a few years back. Just bring to a slow boil or you will burn the solids and have to throw out and start over.

    Butter, Ghee (Indian Clarified Butter)

    This is the recipe that I use for making ghee and is reprinted verbatim from the cookbook. The cookbook is a good one that I use often.Except for the cooking restrictions of a handful of religious sects, the haute cuisines of North and Central India has always demanded clarified butter for cooking fat. Clarification removes the milk solids and moisture from butter, leaving only the pure oil. This has a higher smoke point than olive or mustard oils and imparts a delicious flavor to any dish in which it is used. Most important, as far as the hot climate of India is concerned, ghee needs no refrigeration and will last as long as a year without turning rancid, if stored in a cool, dark place.Because or the relative expense of ghee, many Indian families use 75 percent vegetable shortening or clarified margarine to 25 percent butter in their cooking, producing a less rich dish which still retains some of the flavor.

    2 lb unsalted (sweet) butter

    Cooking Directions:
    1 Place a pan over medium-low to low heat and add the butter. Melt it and bring it to just below the simmering point. Adjust your heat setting, if necessary, to keep it at that temperature.
    2 As the foam gathers on top, keep stirring it back into the oil. Leave the butter oil over the heat for 45 minutes. At the end of that time, the moisture will have evaporated and the milk solids will have formed a layer of sediment on the bottom of the pan.
    3 Remove the pan from the heat and let the contents cool to lukewarm.
    4 Place a sieve, lined with 2 or 3 layers of paper towels, over the top of a pitcher or bowl and slowly pour the clear butter through it, keeping a much of the sediment as you can in the pan
    5 Discard the sediment, wash and dry the pan and set it back on the same heat setting. Pour in the oil and bring it up to under a simmer. Hold it at that temperature for five minutes and then remove it from the heat.
    6 Line the sieve with fresh paper towels and strain the oil through once more. It should now be crystal clear.
    7 Pour into a wide-mouthed jar, cap tightly and store in a cool place, or refrigerate. You will notice that you will have lost about ¼ pound of the butter by removing the moisture and the sediment.
    Special Instructions:
    Advanced Preparation And Storage Notes
    1 Make the clarified butter whenever you have the time to spare. If you decide to double the recipe, increase the cooking time by one-half. If the ghee is stored unrefrigerated, it will solidify during cold weather and liquefy when the temperature rises. This in no way affects the quality of the flavor.

    Servings: 1
    Yield: 1-¾ pounds

    Recipe Type
    Sauce, Butter

    Recipe Source
    Author: RhumAndJerk

    Source: BGE Forum, RhumAndJerk, 2006/06/15

    The Cuisines of Asia by Jennifer Brennan
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