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With steaks... the key is heat. If the pan isn't hot enough, you will not sear your meat. You will just be boiling it.
A really great way to get the most of out of a nice, thick steak is to baste it in butter while you are searing it, then finish it off in the oven. Just don't over cook it. Medium rare is said to be the best way to treat meat (though I prefer it pretty rare myself).
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