BAPyessir6
Senior Cook
I've had a few friends who work in restaurants who say that after they baste a steak in butter they throw the butter out as it's unusable, and this is the only way to properly baste a steak. They say it's not much as it's only 1/4 to a half a stick of butter they baste each steak with (along with garlic, herbs, etc)., but I was wondering if there is any alternative to this as I hate food waste. I love the idea of butter with my steak, but most of the time I just make a sauce and finish it with butter to top my steak. Is it true that you toss the butter after you've basted a steak as the butter has "browned too much by this point"?