Butter on my tone, please.

I mentioned putting butter on steak the other day at lunch at work. Everybody there denied ever hearing of such a thing, and gave the old “ewe” routine.
I’ve had steak at some really good steak houses. Jack Dempsey’s in Manhattan in the 1960s was one. My big t bone, nice and rare, had a dollop of flavored butter on top. It was great. It’s been the same story in most other places.
So what’s with these (sometimes ;)) friends of mine?

To me, steak needs butter. Your colleagues may have come of age in the low-fat era, poor things. They probably don’t know how to dial rotary phones either.

Sure, a nice compound butter can be very tasty on a steak. Don’t always do it, but it’s not crazy talk.

It’s a common practice. It can make the steak look better. I usually don’t do it myself, I’ll just have my butter on the side.

Yes to butter. You’re friends have never eaten in a fine steak house.

I’ve never done it myself, but occasionally we eat at a local hibachi restaurant and when they’re preparing the filet in front of us they drop it onto a small pile of butter. The steak turns out delicious. I’ve never had it served to me with butter on it and I’ve never added it myself, but I like it cooked that way.

I don’t think that a good steak actually benefits from it, but a mediocre steak can, and it’s not an uncommon practice in any event.

And what’s the meaning of the title? “Butter on my tone”? Is “tone” slang for steak, now?

I thought this was going to be about music that was so smooth it was like butter.

Maybe T-Bone?

I expect it was meant to be “butter on my bone, please”.

This. But I am much more diet-conscious in my old age, so I don’t do this anymore. :frowning:

Somebody doesn’t know how to spell “T Bone”.

Yes, please. I love making compound butter for steaks.

Butter on everything, in my opinion. Except maybe tones.