Jamie Oliver had a steak recipe that was fairly simple:
- Season (salt/pepper/olive oil)
- Dry pan (no oil in the pan) on heat
- Fry a minute+ on each side, flip several times
- When browned, rub the outside with a clove of garlic, some rosemary, and a bit of butter and keep grilling on the pan
- Rest, collect the juices, and use as sauce over the steak.
If I don't want to use the butter (or any dairy product) for the above step, what else can I use in that rubbing step instead of the butter? What exactly does the butter rubbing do, what effect would there be if I skip that alltogether, and what can I do to preserve the effect?
He mentioned that you can add butter to the resting juices to sweeten them, but didn't explain what rubbing when grilling does.