Dump those cubes of butter into the saucepan and let it melt over medium-high heat. Continue to heat this through until you see white milk solids rise to the surface.
You now notice the melted butter start to foam up, and let this continue until it reaches a boil. When it's at a boil, reduce the heat to a medium and maintain a gentle boil. You will start to notice the milk solids now separating, allowing you to see through to the golden melted butter once again.
As you keep the butter at a boil, the white milk solids will eventually sink to the bottom of the pan and stay there. At this point, the boiling tapers off to a gentle simmer. It's now that you want to reduce your heat to low, and continue boiling the melted butter. Essentially, we're trying to boil all the water content out, leaving behind pure butter.
You must maintain that golden colour on low heat, and your tell here is to keep the milk solids white. Once you start seeing them go golden-brown, you've passed the stage of clarified butter on to browned butter.
Around this time, you'll notice the simmering butter has completely calmed down. Take the butter off the heat and pour it through a strainer into the heat proof bowl. Let it cool and then refrigerate to use as needed.