We often grill our steak already rubbed with herbs and will melt a pat of butter on top as they rest. We typically cook rib eyes which are a fattier (tastier) cut than a fillet, but I think if you are already indulging in a tasty steak, a pat of butter (plain or compound) is a good thing.
If you're doing plain butter, though, definitely go salted over unsalted!
We ended up grilling them in a scorching hot pan with butter in itDelicious!!!
A good cut like a rib eye done medium rare should have enough wetness to allow the flavor of the meat be supreme. Steak houses often pop a pat of butter on top to make the meat look better.It is all your personal taste - if you like butter, use it. I prefer the steak naked, properly seared with a tasty crust, and save the butter for a nice piece of bread.Like with lobster and drawn butter you can always serve some melted compound butter on the side to dip the periodic piece of meat into.
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