The butter should seal it, but just to be safe you could give it a quick wipe with vinegar before you wrap it.
If you want only good mold you can spray it or give it a quick dunk with innoculated water.
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Ooohhhh! Thats nice! 
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I read this in my head as “I love oregano” to the tune of “I love Rock and Roll” and it’s awesome.
This may belong more in the flame-free confession thread, but this morning I cut beef chuck roast into 2 6oz “steaks”, slathered some beef tallow on them, a light coat of sea salt flakes, and air fried them at 425 for 7 minutes…and now I wonder why I ever ate chuck roast any other way. I may have just changed my life.
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Chuck can be great! Tons of flavor in that cut.
I’ve broiled a couple, but the anticipation of it is a killer! The results are beautiful though.
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Here’s one I smoked on my grill with a nice piece of oak. Just got the oak smoldering, then left it for a couple hours, then broil.
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Yeah, last time I smoked them, it was a bit of a let down. They got a little too dry. I might next time just put them on the smoker just to get the smoke on and then hit them again with the air fryer.
I used to slow cook them, and then I pressure cooked them, and that was always delicious, but ALSO such a let down when you start out with a huge roast and then open the lid to the cooker and see the shriveled remains.
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Oh yeah, same with crock pot. Broil of airfry gives you the biggest bang for the buck.
I should do a reverse sear on my cast iron at some point.
Or use it as a good excuse to get another bigger pan. 
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That’s a pretty nifty set up!
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It was super simple!
Actually, inspired by @Brant_Drake after seeing his playing around set up for a dutch oven roaster.
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Breakfast inspired by @T3hPwnisher.
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Ain’t no doubt about it
We were doubly blessed
'Cause we were eating muffin meats
And saucy chicken breast
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@Brant_Drake
I am going to make short rib tartare. The plan is to do a miso marinade then get a nice sear the outside.
How do I get a good sear if I only have a glass top electric stove and carbon steel pan?
I can get a good sear on normal steaks, but that cooks the meat more than ideal for tartare.
Could i turn on the broiler and put the meat really close to the heat source for a few seconds?
I was considering getting a blowtorch but it’s not worth the cost
What’s the best way to freeze to preserve texture?
I don’t have a vacuum sealer
Put it on a wire rack in the freezer for an hour. You only need to freeze the outer layer.
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Use a Bic lighter
I’ve tried this before and it doesn’t work.
Gives a bad aftertaste