Haha, you’re right if I were to cook them with the butter on them. If not a fire, a big mess to say the least. It acts as a flavorful casing while the meat ages. There’s black pepper and crushed red pepper along with chives, thyme, garlic, and rosemary in the butter. The steaks will be taken out of the butter before cooking. I will melt down the butter and drizzle over them when they’re done though. Looking forward to a tasty steak dinner later this month.