1. Pat the Meat Bone Dry
Moisture on the surface of your steak creates steam, preventing a thick brown crust. Use paper towels to dry every inch of the steak before seasoning with coarse salt and black pepper.
2. Pull Meat 5 Degrees Early
Meat continues to cook after you remove it from the heat. Always pull your steak off the skillet or grill when it is 5 degrees below your target temperature.
3. The 10-Minute Butter Rest
Transfer cooked steaks to a warm plate, top with a pat of garlic compound butter, and tent loosely with foil for 8 to 10 minutes. This allows the hot juices to redistribute evenly throughout the meat fibers instead of running off onto your cutting board.
