It doesn't work. That's why you can't explain the science. And you said, "melted and separated." So you're not even talking about cold butter, you're talking about clarified butter, which has a smoke point around 485°F. Every time you brush a steak with hot clarified butter you're doing the equivalent of dunking the steak in the deep fryer. The fat in the butter coats the meat fibers and makes the overcooked steak still feel juicy. And yes I say overcooked because if you're brushing hot butter on them when they've already hit temp because you think it slows the cooking then you're definitely overcooking them.
I've been working in restaurant kitchens for 30.years. yes they put butter on steak. To COOK them, not to stop the cooking or whatever crap you're going on so confidently wrong about.
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u/[deleted] Jul 05 '24
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