How we do steak at our 1 Michelin starred restaurant

How we do steak at our 1 Michelin starred restaurant

Ok so this is without a doubt my favorite way to cook steak; and it's also how we do it at my restaurant. Every steak gets seared on cast iron to get that nice flavorful crust you see there. Right before it's don't we add herbs (here I use rosemary) and the we add butter and arroser, or baste. (Pronounced arrow-sey. It's French for baste but that's the term always used)
I definitely recommend doing this at home and getting the butter to foam up like that is key! That tells you the pan is the perfect temperature for basting. All that foamy butter soaks up the rosemary flavor and it won't sog out the crust. It's just the most glorious food porn that there is if you ask me. I do it a hundred times a day and I still can't do it without moaning. I got lots of weird looks when I worked in an open kitchen.
This is NOT too much butter so stop whining about it. It doesn't all go in your food and it add tons of flavor so it's not being wasted at all. If you're gonna shell out a good hunk of cash for a nice steak then treat it well and don't skimp on the butter. It's worth it trust me.

Full disclosure; at my restaurant we sous vide our steaks at 56 degrees Celsius for one hour then sear and arroser them. You get perfect medium rare every time.

EDIT* To do this at home just cook it like you normally would then do this at the end. That is, give the (room temperature) raw steak a good sear on both sides on high heat, then turn the heat down to med-low and cook for a minute on each side. Then kick the heat back up to med-high and add your herbs and butter and do what i do in the video, tilt the skillet and baste with a big spoon until the butter gets all foamy and keep basting and turn the steak a few times.
We do this for everything we pan sear by the way. Chicken, duck, lamb, pork chops, fish, you name it. Skin on fish is a little trickier because you spend all this time and effort to get crispy skin and you don't want it to get soggy. So don't baste until the butter gets really foamy and then only baste with the foam, not the liquid that'll be in the bottom of the pan.

EDIT 2* While I do appreciate the few unsolicited nudes i got ladies, and as much as I wish I could keep getting them, if my wife sees em I'll have some explaining to do! lol. Oh and that reminds me, I'm happy to answer your cooking questions but if they can be answered by simply copying and pasting them into google then I'll most likely leave them unanswered, sorry. Other than that ask and send away!