Oh hell yeah, butter, especially finishing butter, I use a truffle based butter, but that comes at the end. It is why it is called a finishing butter. The only thing you need to enhance the charring is a high temp. Funny story, I worked with a chef, I told him how to cook a steak at home. Put a cast iron skillet in the oven at 500. Turn the burner on high, once you get to 500 in the oven pull the skillet out, place it on the burner, and drop down the steak, which is at room temp. He lived in an apartment, the smoke was intense, his wife freaked out, they opened doors, windows, everything because the smoke alarm was about to go off. He said it was the best steak he ever had, his wife told him never again.