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“Jess a butterbath steak!!!” Stalekraker is my new diet and eitquette coach.

“Now I lay dat buuetiful ribeye down in that ol’ butter bath. . . . Time to get our baste on.”

HT: The Sailor

Gerard Van der Leun // 1692 Mangrove Ave Apt: 379
Chico, CA 95926

Comments on this entry are closed.

  • captflee August 9, 2022, 11:24 AM

    Weh yat? Yeah, you right! Dat’s how dey do it down da parish and up the bayuh.

  • Steve (retired/recovering lawyer) August 9, 2022, 12:52 PM

    Reminiscent of Justin Wilson, the ORIGINAL AND STILL THE FINEST CAJUN CHEF!
    God rest his soul. I miss him.

  • julie August 9, 2022, 12:52 PM

    Mmm, I can smell this video. Nice to have someone explain a functional difference between salted & unsalted butter, too.

  • We Will Keep the Kulaks Out August 9, 2022, 1:19 PM

    Steak is a construct of the white male patriarchy and protein is verboten for the deplorable kulak untermenschen.
    Guns or Butter?

    • borderbill August 9, 2022, 3:39 PM


  • ghostsniper August 9, 2022, 1:23 PM

    That’s MY porterhouse there in the right front so git your gd eyeballz off’n it.
    Ya’ll can fistfight, or indian leg ressle for the others, dood.

  • OneGuy August 9, 2022, 2:03 PM

    I dunno! I’m hearing North Alabama. Was that a knife or a calvary saber?

    • Nori August 9, 2022, 10:46 PM

      That is a Butcher knife,or cimeter,from the ancient scimitar. Long,curved blade,used to carve large cuts of meat into steaks for buttery consuming. Like so many excellent tools,it’s usefulness is boundless.
      As Julie said,nice to have someone explain the functional differences between salted & unsalted butter. As a baker,I do know the difference,but did’nt think it mattered much in grilling.
      My tastebuds are pleased to learn I was in error.

  • Dirk August 9, 2022, 2:06 PM

    Fillet Minon is up,tonight! No,need for a knife.

    • ghostsniper August 9, 2022, 2:53 PM

      Jam it down in the blender for about 10 mins and you won’t need a plate.
      Bottoms up! burp…blatt

  • ThisIsNotNutella August 9, 2022, 4:23 PM

    Might have to revise my negativity regarding Grillers!

    Is there any food that butter cannot improve?

    • Jack August 10, 2022, 6:45 AM

      Why would you feel negatively about grillers? Honestly, I’ve heard people make fun of fry cooks, anyone who eats pickled pigs feet or chitlins, vegans and beet eaters but never any one who knows how to grill.

      Maybe it’s just a cultural thing.

    • HH August 10, 2022, 7:38 AM

      Maybe. Perhaps we should butter our bacon before cooking it 😉

  • Mike Anderson August 9, 2022, 6:00 PM

    Starts by melting TWO sticks of butter in the pan–that alone says Louisiana, even if I was drunk and blindfolded, ’cause that’s the way they roll. But the topper is plopping that buttery rare steak right on the open grill and SETTING IT ON FIRE. Both. Sides. That is one manly steak. Next Monday (and every Monday) is Steak Day at my house, and I’m looking forward to some serious flaming butter.

  • Terry August 9, 2022, 7:40 PM

    In my opinion just a nice bit of garlic, sliced and inserted into the steak and we have a complete meal.

    That steak smelled so great right out of the screen on my computing machine.

  • jwm August 9, 2022, 8:17 PM

    Not unlike how it’s done here at the Suburban Hermitage. My take is simple: Lawry’s garlic salt, and olive oil. It works for steak, chicken, turkey, or pork. Even fish, if you eat the stuff. We get that temperamental Mezquite charcoal from Mexico. It’s just chunks of chainsawed scrub wood. The stuff is hard to light, and no two fires are the same. The olive oil dripping on those chunks of smoldering wood. The kettle keeping the flame smothered into thick white smoke.
    That’s Food, dude.


  • ghostsniper August 10, 2022, 4:57 AM

    In decent weather I fire up the grill 3 or 4 times a week.
    I almost NEVER disease the meat by adorning it with stuff.
    Even fish.
    I want to taste the meat, not all the stuff added to it.

    • Jack August 10, 2022, 6:54 AM

      I hear you. I use a gas grill and other than scraping the grids off of the cooking rack I never clean it. I pepper my steaks and sear them with flames to temper the outside of the steak and when that is done I put them off the direct heat on a top rack and let them slow cook for 25-30 minutes, usually at around 450-475 degrees. Just watch the gauge and don’t open the grill. With ribs I do likewise but I’ll baste them with a little sauce before they go topside.

      Last week my wife was out of town and I invited my brother over to watch Shark Week and help me get rid of a rack of baby-backs. I didn’t have any BBQ sauce so I basted them with French’s Mustard. They were amazing and my brother, who is a grilling snob, told me they were the best ribs he had ever eaten.

      But other than that, I agree….no sauces, no condiments and I don’t even salt until that meat is off the grill.

  • Bear Claw Chris Lapp August 10, 2022, 7:41 AM

    Like Steve said. Ala Justin Wilson’s Cajun Cooking every Saturday morning on the local PBS channel. This guy forgot the wine. So fail. ha ha ha not really. I to miss his show. Jerry Clower, greatest story teller of all time.

  • Nobody Uno August 10, 2022, 10:49 AM

    Just got a cast iron skillet at the thrift shop and cleaned it up, looking forward to baptizing it with butter and confirming it with steak.

    • Vanderleun August 10, 2022, 12:48 PM

      Season it first. Look up the videos on youtube about seasoning skillets and follow them. The other point is to not disturb the steak once down in the pan for AT LEAST five-six minutes. Don’t TOUCH IT! Hell, don’t even give it a hard look.

      • Mike Anderson August 15, 2022, 3:29 PM

        OK, so I did the buttah-bath steaks yesterday. Dee-licious, and the flaming butter is a sight to behold. You can probably get away with using an unseasoned pan–half a pound of butter will season up almost anything.

        My tiny contributions to the recipe: toss a couple crushed cloves of garlic into the pan while the butter’s melting. Prep a small bowl of sliced shallots and mushrooms and keep on the side; when you show the steaks to the fire, toss the shallots and mushrooms into the butter bath for a quick saute. AND, it’s OK to splash some extra butter on the flaming steaks for dramatic effect–and a bit more charring.

        Oh, and don’t get all religious about that 5-6 minute thing. Gauge it by the thickness of the steak and a finger poke.