A steak, finished in foaming butter. One frame at a time.
Cold butter meets a pan already smelling of the sear. Foam is the signal - the fat is hot enough to give back.
The sear is already set: deep, even, edge to edge. Nothing past this line can fix a pale steak.
The pan tilts. Foaming butter is spooned over the top, again and again, until the crust drinks it.
On the tray behind the pan, the next cut rests at temperature, seasoned and patient.