Whether to use butter when cooking steak depends on personal preference and the cooking method you choose. Here are some common approaches:
Pan-searing or frying: When pan-searing or frying a steak, it's common to use a high smoke point oil like vegetable oil, canola oil, or grapeseed oil. These oils can withstand the high heat required to get a good sear on the steak without burning. Some people might add a small amount of butter towards the end of cooking to enhance the flavor and richness.
Butter-basting: Butter-basting is a popular technique where you continuously spoon melted butter over the steak while it cooks. This adds extra flavor and helps to keep the steak moist and tender. To do this, you typically start by searing the steak in oil and then add butter, garlic, and herbs to the pan. Continuously spoon the butter mixture over the steak for a minute or so before taking it out of the pan.
Finishing with butter: Some cooks prefer to add a knob of butter to the steak after it's cooked and has been removed from the pan. As the steak rests, the butter will melt and coat the surface, adding richness and flavor.
While butter can add delicious flavor to the steak, it's essential to be mindful of the butter's smoke point. Butter has a lower smoke point than some other cooking oils, so using it alone for high-heat cooking might lead to burning and a bitter taste. If you want to use butter, consider combining it with a high smoke point oil to get the best of both worlds—richness from the butter and high-heat tolerance from the oil.
Ultimately, the choice of using butter or not when cooking steak is a matter of personal taste. Feel free to experiment with different techniques and find what works best for you and your palate.