Any idea what cut of meat, Butter Steak is?

WTF???

Butter Steak has to be some fancy name for a cut of beef, but what is it?

I want to make sure its cooked/prepared the right way.

On google it brings up too many recipes on buttered garlic with steak.

They feed the cow nothing but butter. Butter produced from it's own tit. It preserves the natural flavor.

...and this steak is self basting. Just like most people on the internet.

I Don't self baste.

Hmmmmmm.

It's round ? Maybe what we call in France "tournedos".

Does it have a layer of fat on the side? I think it's a cut from, what is named in Brazil, Picanha. Google 'picanha' images and check if it the same as yours. Best cut of meat and never more than a kilo and a half in size.

In the meat industry many meat department use what is termed "fanciful names", these may be common to a particular area or just made up to sound more appealing. "Patio Steak" is one such name, in Wisconsin and Michigan where I travel, it is most commonly used to describe a steak cut from the front shoulder of the steer. This steak is also known as a: Top Blade Steak, Butter Steak, Charcoal Steak, Finger Steak, Chicken Steak, or Petite Steak if taken from the Top Blade Muscle. If taken from the English muscle it may be called an English, Ranch, or Bread & Butter Steak. The bottom line is to ask the meat cutter in your supermarket, where they cut it from and how it is best prepared.

Yes, the udder has tubes attached to a modified beer hat.

Your technique is outdated in the industry. Just a heads up

As a chef, I would guess it's what's know an a " Mock tenderloin ", which is an almost conical shoulder muscle, and not elongated down the back like a true tenderloin.

Usually they are sold in supermarkets, wrapped in bacon, packaged individually and passed off as real tenderloins to unsuspecting folks.