Uploaded March 2026 | Updated September 2026, 2 hours ago

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Waves of velvety, golden butter, decadently spooned over a prime cut of meat…

Chef level: expert? Or just pointless posing?

I tested two steaks from the same muscle, keeping everything identical—except one got a baste two flips before the end of cooking.

Was all that butter worth it? Spoiler alert: no.

Basting did help the fillet retain a touch more heat after resting, but it didn’t speed up cooking, and it didn’t make the meat any juicier.

Sometimes, less really is more.