Butter burns quickly & limits your temp range.
I'd use a dry pan to get the initial sear & add the butter just before turning.
Once seared the steak easily disconnects from the pan. You don't need butter/oil to avoid sticking, it's purely for flavour.
I don't frequently cook steaks in butter, I usually use a charcoal grill.
Wayyy better today already š« 
Nice work!
That's a really thin steak & hard to keep from overcooking!
That pinkish stuff scared me because my biggest fear is making him sick. I literally tried to take the plate back to put it back on for a while and he practically stabbed me with the fork š
š you did good!
Beef is pretty damn safe. You could eat it raw but it tastes better cooked a little.
