I love a great steak, and have recently come close to mastering a steakhouse quality steak. I usually season with salt and pepper or Montreal Steak Seasoning and then top with delicious butter. I generally sear with a bit of canola oil patted onto the surface of the steaks, but thought why not sear with butter. However, I do know that butter has a fairly low smoking point compared to other oils. Would it be OK to pat the steaks with butter or add a few pats to the pan or will just result in burned solids with the high heat of the pan?