I don't know if Germany or a similar European country has this grill culture - like Peter Luger Steak House?
But this vid introduced a technique for grilling that is new to me and worth watching.
Former German? restauranteur showing his technique of creating fat-butter out of fat trimmings and using a handheld immersion blender.
I've never seen a handheld blender used like a food processor like that before. And the fat butter was amazing. It's like getting the fat butter without have to render it down.
The fat butter used on the steak will render from the high heat, splash on the charcoal, and ignite. Modernist Cuisine says that this creates this incredible aroma of flavor (on the flare up) that coats the steak. This is why steak on a charcoal grill tastes soooo much better than a saute on a cast iron.
This butter-fat technique would intensify it, I'm guessing without making the steak any more fatty.
You gotta check it out: https://www.youtube.com/watch?v=ZlANu...
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