Just for the fun of it

May 14, 2025 by
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Chef Chris Young wanted to test a theory about basting steaks with butter, a common practice among chefs that is often shown during cooking shows. He wanted to know if basting meant the steak would cook faster, remain juicier, and taste better, which are all reasons chefs give for doing it. After setting up a rigorous testing method that included weighing before and after cooking, cutting the steaks to a uniform size, and inserting a temperature probe to assess cooking rates, Young had his answer: none of the reasons given for basting turned out to be true.

Butter-basted pan-seared thick-cut steaks from Serious Eats

The steaks weren’t juicier, they did not cook faster, and the flavor was indistinguishable from a steak that was sauced with herbed butter after cooking. You might expect Young to abandon the practice – but you would be wrong. The chef says he will continue to baste, partly because it made the beef stay hotter before serving but mostly because he “believes the process of basting is satisfying and fun to do.” Basically, he will do it because he likes doing it.

Most of us probably have one or more kitchen practices that we continue to do even though they we have learned more efficient methods or now understand that the process isn’t technically necessary. If someone would ask why we continue with a method that is not backed by science, the answer may simply be “because I like to do it this way.” It may remind us of the way a loved one used to cook, or the process may be meditative or otherwise comforting. If it makes you happy, that is reason enough to continue, even if it is not borne out by science.

Category: Antipasto

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6 Comments

  • KatieK1  on  May 14, 2025

    Could blanching in water, when you could more easily microwave vegetables instead, be one of those things?

    • Darcie  on  May 15, 2025

      That could definitely be one of those things. Also, why haven’t I discovered blanching in the microwave before?! Thanks for the brilliant tip!

  • JimCampbell  on  May 15, 2025

    How about waiting until the oil is hot before adding the onions to sauté?

    I add the oil and onions to a cold pan and turn the heat to medium low, and, put a lid on to get them sweating.

    After I take the lid off and turn up the heat they finish off quickly.

    • Darcie  on  May 15, 2025

      I like the sizzle when the onions hit the hot oil…

  • averythingcooks  on  May 16, 2025

    When we are treating ourselves to a thick rib eye for sharing, we always use the butter basting technique which includes smashed garlic cloves + both rosemary & thyme sprigs. With practice (!) we now have the timing sorted pretty well & with 2 pairs of hands doing specific jobs we rarely get an overcooked steak. Also its a great way to share the cooking of a special meal 🙂

  • Darcy14  on  May 29, 2025

    Sometimes, when the workload piles up and deadlines are close, it’s easy to forget why you started in the first place. Amid the stress of completing a tough marketing project, the idea of doing something just for fun seemed impossible. However, with the support of a reliable marketing assignment writing service, the pressure lifted. This help gave enough space to take a short break, recharge, and come back with fresh energy to finish the work well. It showed that even in busy times, making room for fun is important to stay motivated and focused.

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