Bea & I decided to split a ribeye steak and a dungeness crab last night. Notice the clarified butter. I like to make my own rather than use ghee, because I like it just slightly browned. That makes for a slightly sweet taste that goes way good with the crab (steak too, actually). The steak has what I call a "drizzle." I pan fried it in bacon dripping in a casr iron skillet, medium high, and with a lid that would just cover the steak. It was about 2 1/2 minutes on one side and 1 1/2 on the other, covered. Then, let the steak rest, dump off all but about a tablespoon of the fat, and then deglaze the pan with some red wine, about 1/4 cup. Scrape with a spatula as the wine evaporates; about two minutes. Then when it's thick like a syrup, check the steak. You'll notice it has released some of its juices, and you stir those back into your glaze, then drizzle on the steak. Way yummy, and easy.