Thanks for those links; I didn't realize that clarified butter came in with such a high smoke point. I usually use a mixture of (unclarified) butter and EVOO f

Thanks for those links; I didn't realize that clarified butter came in with such a high smoke point. I usually use a mixture of (unclarified) butter and EVOO for frying steaks; tonight I shall try just clarified butter (with flavourings - thyme and garlic). It makes sense; and maybe I'll get a decent pan-sauce this time.