Dining and Cooking
Opinion: Basting too much tastes better than not enough
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Opinion: Basting too much tastes better than not enough

I’ve been trying to walk the fine line of getting good flavor from a baste and avoiding grey band. I’ve made a few “perfect” steaks without any grey band after basting. However, the steaks that I’ve basted a bit too much and left with a bit of ugly grey band have tasted better because they spend more time being infused with the flavor. Lesson: sometimes the uglier steaks taste better. ¯_(ツ)_/¯

Juice in second pic was the butter I poured over afterwards.

by DrPizzaPasta

11 Comments

  4. yll33

    now skip the basting step altogether, brown your butter with the aromatics after removing the steak from the pan, and then pour it over your steak at the end.

    no grey band and lots of infused butter flavor

  6. MetalWhirlPiece

    Valid take, and you’ll notice Michelin rating caliber western steak places are not worried about grey band.

  9. pumpupthevaluum

    All you need to do is find that sweet spot. Let the steak come to temp a little bit more before searing/basting.