>>67786175steak isn't so bad, it just has a time limit before it's too cooked, which favors making the pan really hot or precise timing in the oven. physically pick it up and make sure all sides get seared/fat rendered if you have to. cheap cuts with gristle stay moist as the shit breaks down, but solid muscle peaks at lightly cooked and then only gets harder and drier. therefore, better to just blast the outside with heat and then let it rest so it can spread to the middle.
it's all in the little details, anon.
