Caporegime
Liberally salt (ground rock salt or flakes, not table salt) both sides of the steak, and leave on a raised grill tray overnight in the fridge. Turn once in the morning.
When you come to cook in the evening, the outside of the steak will look dry and a bit grim, but all that salt has pulled out moisture, and then has been sucked back in to the steak.
The dry exterior means you get a great char in the pan as the heat isn't fighting against evaporation of the surface moisture. The salt also seems to improve conduction throughout the steak, so it cooks much quicker.
Drop a blob of butter on the top after the last flip, then rest for 5 minutes.
Smash it!
When you come to cook in the evening, the outside of the steak will look dry and a bit grim, but all that salt has pulled out moisture, and then has been sucked back in to the steak.
The dry exterior means you get a great char in the pan as the heat isn't fighting against evaporation of the surface moisture. The salt also seems to improve conduction throughout the steak, so it cooks much quicker.
Drop a blob of butter on the top after the last flip, then rest for 5 minutes.
Smash it!