Butter: Brown Butter, Steak Basting, Pan Sauces & Why You’re Cooking It Wrong

Butter makes everything better… but only if you know how to use it. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan from 25 Lusk break down one of the most important ingredients in cooking: butter. From steak basting and pan sauces to clarified butter, brown butter, bread service, roasting chicken, and fixing dry turkey, this episode is packed with practical techniques that instantly elevate your cooking at home. Chef explains why most people burn butter, when to lower the heat, how to make silky restaurant-style pan sauces, why cold butter matters, and the right way to finish vegetables, steak, and chicken. They also get into the difference between cheap butter and quality creamery butter, the truth about cooking oils, and why the internet has everyone overcomplicating steak. If you’ve ever wondered:• When should I cook with butter vs oil?• What exactly is brown butter?• Why does my pan sauce break?• How do chefs baste steaks correctly?• Is butter actually bad for you? …this episode is for you. It’s funny, practical, a little chaotic, and full of chef-level tricks you can actually use tonight.