Many people enjoy putting butter on their meats or vegetables during the final stages of grilling. Butter brushed onto a thick steak can help give the crust a more intense flavor. When grilling with butter, be sure to follow these tips.
- Unless it’s a final touch on near-done meat, we recommend you use clarified butter and cook at lower temperatures. Unclarified butter will char and burn quickly when exposed to high heat. The milk solids in unclarified butter burn above 250° F while clarified butter smokes at around 400° F.
- Brush or place the butter directly on top of the meat, not on the grill.
- Limit the grilling time of the butter. Grill your meats first without the butter, then apply butter when the meat is approximately 10 degrees away from your target temperature.
- Vegetables or fish cooked at a lower temperature may be basted with butter while they cook.
- As a final step, top heated meats with delicious compound butters for bursts of savory flavors.
The next time you plan on lighting up your grill, consider preparing one of our easy recipes that infuses a rich buttery taste with the smokey flavors you’ll fire up.