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@snacks @icedquinn @lucy it’s been years since i last did that but at least butter basting a steak never seemed difficult to me

though i was also set up pretty well (massive cast iron skillet and temperature-controlled induction stove). didn’t use any butter/oil for searing (it unsticks once the maillard reaction has progressed far enough) and only added butter+herbs halfway through while flipping often until done :cirno_shrug: