Aim for medium-high, not max heat.

Medium-high heat, roughly 400–450°F on the surface, is the sweet spot.

Crank it to max and you risk burning the seasoning off (or even warping the pan). Too low and you won’t get that crust. The key is to preheat gradually — medium heat for 5 minutes, then kick it to medium-high for another 2–3 minutes before the steak goes in.

Use a high smoke point oil like avocado or grapeseed, not butter or olive oil. You want a dollop that shimmers but doesn’t smoke before the steak hits. Let the steak sit undisturbed for at least 60 seconds per side — you’ll know it’s ready when it releases easily.