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Butter-Basted Steak

Inspired by this article from Serious Eats, I decided to butter baste a steak. I marched down to Tucker Meats and picked up a nice, thick ribeye. Then I got to work. The technique is pretty much as it sounds: keep spooning butter over the steak as it cooks, flipping it several times in the process. The goal is not to make the steak taste like butter, although it does pick up a nice buttery flavor. The hot butter helps to cook the steak on both sides at once. Flipping also helps to even out the heat. As a side effect, the butter helps to give some nice crunchy bits on the steak's outside.
I also made some home fries. While the steak rested, I drizzled the leftover steak butter on top. The result was deliciously crispy potato and superbly crispy potato skin. This was a very satisfying meal.
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