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First, pat your steak dry with paper towels before seasoning. Moisture is the enemy of a good crust. Season generously with salt and pepper at least 30 minutes before cooking—or even overnight in the fridge. This dry-brine technique draws out moisture, then reabsorbs it with flavor.
Second, use a high smoke-point oil like avocado or grapeseed oil. Olive oil will burn and turn bitter before your steak is done. And don’t crowd the pan: give each steak breathing room so it sears, not steams. A little space makes a big difference.
Finally, add a knob of butter, a sprig of rosemary, and a crushed garlic clove to the pan during the last minute of searing. Tilt the pan and baste the steak with that melted butter. It’s a small touch that adds depth and makes your kitchen smell like a Michelin-star restaurant.
