Take your steak out of the fridge 30 to 45 minutes before cooking. No, you don’t need to let it sit for two hours; that’s a kitchen myth. But a slightly warmer steak means a more even cook, reducing the dreaded gray ring around the edge. Pat it dry with paper towels—moisture is the enemy of a good sear.
Season aggressively. Think of salt as the steak’s best wingman—it amplifies flavor and helps form that crust. Use coarse kosher salt and a generous hand. Pepper can wait until after the sear, as it tends to burn in the pan.
