Thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics.
are the best methods for you. For a lot of people reading this, those qualities may seem like a foregone conclusion—of course a perfect medium-rare center throughout is what we're all after!
And that's why I want to cast our gaze back toward an older-school method of cooking meats and fish, one that doesn't start by cooking low-and-slow to the proper internal temperature à la sous vide and the reverse sear. Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.
Is butter-basting absolutely the best way to cook a steak or other piece of meat? No. But it might be the one you want to use, depending on what you're after.
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