ran across a recipe that says it is roasted steak and one that is a baked steak ......Both start off searing in pan on stove and then finish in oven. I usually make steak with butter on the stove and finish on the stove and been method is called basting, I am not trying to get hung up on words here but is there any difference between something called roasted steak or baked steak.
I'm pretty much in agreement with FrankJBN, except that I learned that "baking" refers to an uncovered food item in the oven and "roasting" (in an enclosed oven) refers to cooking the food in a covered vessel. Whether those are valid definitions or not I can't say. But they work for me so I've just remained faithful to that explanation. Basting, a method of spooning pan drippings over the food as it cooks, is fairly common; I've not heard of it being used when preparing a steak however. Steak, in my experience, is usually removed from the pan and if a sauce is prepared it is spooned onto the serving of steak when it's served.
Getting "hung up on words" is a good thing when it comes to cooking. Referring to FrankBJN words (slice, chop, etc.) if a recipe told you to "cut up" some celery but failed to specify what "cut up" meant (slice, dice, chop, etc.) you'd be hard pressed to know what the final dish was supposed to look like.
" I am not trying to get hung up on words"
Words should make a difference, especially when they make a difference. You can slice, chop. cube or dice an onion and you should end up with four different results.
"I usually make steak with butter on the stove and finish on the stove and been method is called basting"
Nohwere that I have heard the term "basting" used.
"is there any difference between something called roasted steak or baked steak"
Not the way you describe. Generally speaking, today we roast and bake the same way - in our ovens with dry indirect heat.