Here's how I do it...
When weather permits, I cook my steaks hot and fast on the grill. Just a few minutes on each side turning only once, with tongs. Beside my steaks, on the same hot grill, I heat cast iron fajita pans very hot. Just before I pull the steaks off, I drop 1T unsalted butter into the hot pan, turn the steak on top of the melting butter, then serve-sizzling in the wooden trivet.
Indoors, heat a good stoneware plate in a 450F oven. Prepare the steak anyway you like, serve the same way as the fajita pan method and it will sizzle for several minutes when plated.
Recently, I have been putting a couple dashes of Worcestershire and a couple dashes liquid garlic in a shot glass and pouring in the melting butter before putting the steak on. Just don't pour it on first, the Worcestershire will burn and taste bad.