On Tue, 27 Sep 2016 11:07:38 -0500, Sqwertz >
wrote:

>On Tue, 27 Sep 2016 15:33:20 +1000, Jeßus wrote:
>
>> On Mon, 26 Sep 2016 17:56:45 -0700 (PDT), MisterDiddyWahDiddy
>> > wrote:
>>
>>>On Saturday, September 24, 2016 at 8:32:09 PM UTC-5, Jill McQuown wrote:
>>>
>>>> I've pan fried a few steaks in my day but never in nothing but butter.
>>>> Things that make you go Hmmm.
>>>>
>>>One should only "fry" in "clarified" butter.
>>
>> ********.
>
>Butter will burn at the heat required to sear s steak.

I sear mine before it gets /that/ hot and can consistently produce a
nicely browned steak <shrug>. I'll post a pic one of these days to
prove my point.

>You can, of
>course, fry eggs and other things in butter, but not a thick steaks.

Yes, I agree up to a point now that you raise the issue of thickness.
I personally don't like overly thick steaks - say nothing over 3/4"
thick, which would explain why I don't have problems cooking in
butter. Plus I like medium-rare so the time in the pan is relatively
short.