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I haven't seen Jeff's recipe, but my short answer would be yes. A pat of butter is added at the time of service. It melts rapidly and adds a umami taste to the meat.
The use of Worcestershire sauce, the primary ingredient being anchovies in a fermented fish sauce form, is a common replacement for the anchovy filets that many restaurants and cooks use in preparing their "Special" compound butter placed on steaks, chops, roasts, fish, vegetables, etc. when served.