That moment I realized I was searing steaks with the pan way too hot
Honestly, I thought I was a pro at getting a perfect crust on ribeyes. For like 3 years, I'd crank the burner to max, drop the steak in, and watch it smoke up the whole kitchen. Then last month, a sous chef at my spot in Austin told me to back it off to medium-high and wait for the oil to shimmer, not smoke. First try, the crust was even and golden, not black and bitter. That was the moment I knew I'd been burning the outside while undercooking the inside the whole time. Anyone else have a similar wake-up call with something basic they thought they had down?