I'm doing something really simple right now, sprinkling pepper over one side of a half-inch thick steak and throwing it in a pan of butter.
But by the time it's cooked through (I want medium rare), the outside is just a sickly grey.
How can I get the steak to look good?
They're actually even thinner, maybe less than half an inch. And they keep cooking through to well done and grey on the inside almost immediately!