2. Dry Your Meat Thoroughly - Dab with paper towel til it’s dry. As simple as that. Wet meat steams instead of sears, so this step is mandatory.
*optional - If you want a thicker crust, chill your meat in the fridge for 10 minutes. This chills the exterior of the meat, allowing you to sear for longer without overcooking. You can sear for a total of 2 minutes if you chill first, versus about 1 without chilling
3. Season - Add salt, pepper, or whatever other seasonings you like. Garlic Salt, Herbs, Whatever floats your boat.
4. Add Fat to Pan - Choose a fat with a high smoke point so you can sear hot without smoking up your house. And ideally one with a neutral flavor. Avocado oil is the best choice in both respects. Avoid extra virgin olive oil in this situation as it will smoke like crazy and lend a flavor you might not want.
5. Heat Pan - if you have an infrared thermometer then you’re looking for a temperature of 300-500F, tho ideally on the upper end of that range. If you don’t, then wait til a water droplet will dance briefly before evaporating and you’re good to go.
6. Sear #1: 15-30 sec per side. Some people say to leave it be, others to turn constantly. I like to stick to one side but swish the meat around the pan and press on it.
7. Add Butter to pan - butter will give you more flavor and a thicker crust, but adding it from the start risks smoking/burning. Start with oil, then add butter toward the end.
8. Sear #2: 15 sec per side
9. Rest Meat - 5 minutes for a steak, up to 20 for a big cut
10. Enjoy Your Meal!