Tilt the pan, spoon the foaming butter over continuously, and keep that frying sound going so you don't lose temperature.
Basting is a heat delivery system
It looks like a finishing flourish. It's not. Foaming butter carries heat onto the top of a piece of meat that the pan can only reach from below, and onto the parts a pan never touches at all: the fat cap, the curve of a chop, the sides of a fillet.
The sound is the temperature read
By the time you're basting, the butter has browned and its own water is long gone. So the crackle you're keeping going is the meat's moisture hitting hot fat. While you can hear it, fat is landing on the meat hot enough to be doing work. When it goes quiet, the fat has stopped meeting moisture, and you're painting the meat rather than cooking it.
So the sound isn't incidental. It's the whole instrument.
And the crust is the pan's job, not the butter's. Butter can't get hot enough for long enough to build a crust; it burns first. What basting reaches is everything the pan can't: the top, the fat cap, the curve of a chop, the sides of a fillet.
Basting is the opposite of the searing rule, one minute later
In a sear you leave the meat completely alone and wait for it to release. In a baste you move constantly, on purpose, because the fat runs straight off and has to be put back. Two adjacent moments in the same pan with opposite instructions, which is why each one needs its own cue.
Off the heat it's just dressing
Anything off the heat. A steak on a cutting board being spooned with pan butter is being dressed, not basted, and there's no sound to keep going.