Prepare the beef by drying and seasoning for a professional Maillard reaction and crust.
Dry is better. Your steak must be completely dry before it touches a hot pan. Use paper towels to remove all surface moisture. This is crucial because any steam created by surface moisture prevents the meat from browning properly. Season generously with kosher salt and black pepper on all sides just before cooking. Take the meat out of the fridge at least 30 minutes before you start. Cold meat drops the pan temperature significantly, leading to a grey, steamed exterior. Choose a heavy-bottomed cast iron pan for best results, as it holds heat well and provides a consistent sear. Ensure the pan is genuinely hot before adding the steak. The sound of a loud sizzle confirms you have the correct thermal energy required to caramelise the proteins and create the deep, rich flavour associated with a steakhouse meal.
