If the beef is prime, dry aged, and just generally a well-marbled slab of bovine goodness (which is what I expect if I'm paying upwards of $50+ for a 10 oz. ribeye) why poach the beef in butter before sticking it in the salamander?
I know that Michael Mina in his Bourbon Steakhouses does this, and I've heard of other joints doing it as well.
Why??? This is like parboiling ribs before barbecuing them.