Beefsteak No. 2

Scalding and drying the pan creates an ultra-clean surface that prevents sticking without excess fat. The thin butter coating provides just enough lubrication while allowing direct metal-to-meat contact, which promotes superior browning through the Maillard reaction. Frequent turning ensures even heat distribution and prevents moisture loss by not allowing one side to overcook while waiting for the other to finish. Seasoning after cooking preserves the salt's ability to enhance flavor without drawing out moisture prematurely.