sf wrote:
>
> PS: If you're looking for the crust that will form when it comes into
> contact with oil, try oiling the meat instead of the pan next time.

I never oiled the skillet, sorry for any confusion. I did lightly oil
the steak though. I used safflower oil if I recall correctly, based on
what Alton Brown said about oils and smokepoints (safflower oil having
a high smokepoint and less likely to burn, as I understand it, than
something like olive oil).

Someone else in here recommended trying it without any oil whatsoever;
I'm thinking of trying that next time and see what happens.

I also wonder if using a T-bone/porterhouse in the skillet is part of
my problem... because the bone might prevent the meat from fully
resting on the skillet surface, whadya think? Next time I might try a
ribeye instead.