The butter is hot enough to continue the maillard effect and continues to crisp the crust. If it is a big steak you have to de-fat and re introduce fresh butter, which also means you must regulate pan temperature, its not constant basting...its baste for a min, re heat for a minute, turn the steak, baste for a min, back on the eye(french eye). If it was easy everyone would do it but I promise you most top restaurants in the world thats cooking in a thick cast iron pan cooks beef like this. even if you are cooking protien on a hearth, weather direct or indirect heat, the protien is being basted (either with a brush or spoon/ladle) with hot flavor infused fat, being butter or its own fat.
Thanks for the info. Along the same lines as I thought.
And not an issue for me as a homecook. As i dont do a lot of the rest and reheating etc. And also because i think that some tenderizing is required, because while I know I get extremely good quality meat, the truly great stuff unfortunately either goes to restaurants or leaves our shores.
Plus sometimea I do dig that almost broken down consistency you can get.
Blue skies over bad lands
I Know 2 cooks that have worked here and were responsible for this dish. Good beef, good butter, salt, hot pan, technique
Can I ask what do you think is happening when the butter is bubbling in the pan? That is the water boiling and evaporating.
Sorry but its science.
When I am time poor I do just use a pan, but I follow Hestons method which is continually rotating the steak (15-30 seconds per side and flip) repeat that for 3ish minutes. I will have to try your method next time.
I have only recent gotten myself a lodge cast iron pan. So also nees to try that method with a screaming hot pan. Still learning how long it takes to heat it up.