I'm trying to get a crunchy crust on a thin steak - is this possible? Online recipes on pan-searing steaks and basting require a 3/4" inch steak at minimum, but this is pretty hard to get at the supermarket for me. They're generally just under 3/4" and more than 1/2".
I find that the outer edges of the surface of the steak in contact with the pan char far more quickly than the inner area. It doesn't seem to be an issue with the steak curving and doming slightly, since this happens on both sides of the steak.
Any idea why this happens, and how to fix this?