Steak on cast iron question - basting?

Skillet as hot as possible for a couple of minutes on each side to sear. Side 1. Side 2. Flip back to side 1 then throw the butter and whatever else you want on top of the steak and into a low temperature oven for a few minutes until your desired done-ness is reached.

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There's no need to baste steak, because it cooks way too quickly to make a difference. Seer it in butter and garlic, and if you want a baste of rosemary and butter I would do that separately on lower heat and then just pour it over your plated steak.

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This is what I was looking for. Thanks

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There's no need to baste steak, because it cooks way too quickly to make a difference

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You're in the minority here.

I sous vide with salt and pepper and put in the bag with rosemary and butter

Take it out the bag and pat dry

I get a pan out and get it real hot

Drop steak in with butter and take the rosemary from bags and put in the pan. Sear side one then side two.

Great tasting steak every damn time.

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Do not cook in butter if you are cooking this hot, the butter will burn and it doesn't taste good on a steak

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Normally yes. Here I disagree. It is precisely that burnt butter and garlic that tastes great. Seriously. Yes it goes against common wisdom, but I promise you it is very good.

As soon as the butter and garlic hit the pan, throw in the steaks for 1m per side. Can go 1:30 per side if you want a touch more char. It's killer stuff

Yeah I bet the brown butter one tasted amazing! Love his stuff.