What's the difference between seasoning a steak with thyme or rosemary and butter basting with them?

I like to season my steak with thyme, among other things of course. But I've seen a lot about butter basting with the herbs in it. I get the idea of this, the herbs flavor imbues itself into the butter which is then added to the steak. But is there really a difference between this method and seasoning with thyme and just butter basting without the full thyme sprig? Including rosemary in the title because I know it's a popular basting ingredient that would work the same way.

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