Sounds great. I fix everything on a flat griddle. I start with the searing also, then add butter on top of the meats. It begins to mix with the juices and it's all caught in a drip pan. I keep basting the meat with the drippings keeping it extremely moist as it cooks. No other seasonings. The butter has enough salt, it doesn't need any salt at all. Any seasonings just ruins the meat in my opinion. Of course, you have to start with a good quality meat to start with. We get ours from a local butcher shop, and not a box grocery store. Yuck!
You hit the nail right on the head with this one! You just made me hungry!
