I'd love to try butter-basting a steak but the method involves tipping the skillet to one side so that you can scoop up the melted butter and pour it onto the steak. I have an electric stove and if I tip my skillet, it stops making contact with the heating element. A gas stove doesn't really have this problem because the flames still heat the skillet (albeit unevenly, but it's better than nothing). I'm concerned that if I tip my skillet off my electric stove, it won't cook correctly since heat isn't constantly being applied.
Am I overestimating the impact of the type of heating here? Is it still possible to reasonably butter-baste a steak with an electric stove if the cast iron is preheated sufficiently?
Best Answer
The couple of seconds it takes to scoop up the butter won't have any significant effect on your pan's temperature, especially if you use something that retains heat well, like cast iron.