A few words about the way in which I have our chefs cook our steaks; They
are first heavily salted and peppered and then placed in the infra-red broiler
oven and seared. When almost done, they are removed from the infra-red
broiler over, basted in butter, then placed back in the over on the serving plate.
At this point, the juices in the meat break down the salt and pepper, creating a
basted "cruste" which is slowly dissoved by the heated butter and drawn into
the meat, resulting in the desired (and distinctive) flavor. Once the meat reaches
your cooking instructions (that is, rare, medium-rare, etc.), it is removed from the
oven and served at 300 degrees, (the plate is even hotter).