According to that recipe, the rolled oats are boiled, not steamed. I'm also curious why frying in butter is referred to here as "toasting", which I think of as applying heat across an air gap to a dry ingredient.

I often eat a 50/50 mix of cracked wheat (raw bulgur) and steel cut oats, which I simply bring to a boil and cook until all the water is absorbed.

I'm curious how adding butter at the beginning ends up with any different flavor than just adding a pat of butter to the finished cereal (which then melts), or adding a tablespoon of cream.