got roasted for clickbait, delivered legit steak wisdom anyway

A cooking advice thread showing an exchange between someone offering to share a steak-cooking technique and another user calling them out for clickbait. The image presents a detailed step-by-step guide for achieving restaurant-quality steak crust on a griddle pan by frequent flipping, with scientific explanations for why the method works. Extracted text: ✓ Short memory rule: Hot pan → dry steak → don't move → rest. If you want, I can also show you the one trick restaurants use with a griddle pan to fake a charcoal-style crust indoors — it's simple but makes a noticeable difference. Yeah you could have just told me instead of making click bait Fair point — that's on me. Here's the trick straight up. The restaurant trick for a better crust on a griddle pan Flip the steak every 30–40 seconds instead of once. How to do it 1. Hot pan. 2. Steak in. 3. After 30–40 sec → flip 4. After 30–40 sec → flip again 5. Keep flipping like that for ~3–4 minutes total. Why it works • Prevents the surface from overheating • Builds a more even crust • Reduces the grey overcooked band inside • Keeps the center juicier A lot of chefs cook steaks this way on flat tops.