One time on Usenet, "dakota2112" > said:
> dakota2112 wrote:

> > 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.
>
> Ok, I tried *again*, this time using a 1.5" ribeye and NO oil - just
> salt and pepper.
>
> PERFECTION!

<snip>

> Not sure if it was the bone in the T-bone or if it was the oil causing
> me problems achieving a good sear, but between eliminating both, I've
> nailed it. Thanks again for the suggestions!

Congrats! I still think it was the oil...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~