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Steakhouse Beef

Why do some steakhouses adulterate their beef by poaching their steak in butter before cooking it?

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Why do some steakhouses adulterate their beef by poaching their steak in butter before cooking it?

ipsedixit | Jan 16, 2009 08:30 PM

If the beef is prime, dry aged, and just generally a well-marbled slab of bovine goodness (which is what I expect if I'm paying upwards of $50+ for a 10 oz. ribeye) why poach the beef in butter before sticking it in the salamander?

I know that Michael Mina in his Bourbon Steakhouses does this, and I've heard of other joints doing it as well.

Why??? This is like parboiling ribs before barbecuing them.

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