I've noticed a lot of cooking shows with chefs using copius amounts of butter while cooking beef/steak. Not a dab to get the pan going, or some flavoring at the end. More like drowning!
Usually these shows are not the instructional variety a la Emeril/Alton, etc. but the shows where chefs are competing or where the show catches "behind the scenes" snapshots.
It's also rare to see print recipes that call for heavy buttering. I'm guessing a lot of people might get freaked out if a recipe called for 7 sticks of butter! So it begs me to ask:
- Is it one of those hidden restaurant "secrets" to use a lot of butter in cooking good beef/steaks?
- If so, what are some techinuqes that can be adapted by the home cook? For example, would you continually baste a steak on the grill?
- Any other thoughts? For example, I usually use dry rubs on grilled meats as I don't like how "wet" meats react... but I'm also not working with professional grade ovens/burners/etc/
Me and your local dairy council thanks you in advance!