I was watching Iron Chef the other night embarassed, and the secret recipe was bison. Bison is lean, and mean lol. Anyways, my boy Bobby Flay shared a tip that could be valuable to us regular humans. I eat my steaks rare to medium rare. If you like to cook yours all the way through, this tip will be of no value to you. Anyways, I consider myself a pretty good steak cooker. Ever wonder, though, how they fry a steak to rare, or medium rare, but have a good, dark sear on the outside without overcooking it, or drying it out? On a grill...no problem. In a skillet, I don't know how many times I have slightly overcooked a steak waiting for the right color. I cook on medium/high with butter, and usually have good results...but not always. An overcooked steak is worthy of the trash can IMO. I like dark, crispy edges, but pink and juicy in the middle. Here's the deal. When a steak cooks, it releases it's juices...mostly water. The water boils. Boiling water can only get so hot. 220*, I think. To get a good sear, ya gotta get much hotter than that, and the juice from the steak actually acts as an insulator from the heat. The fix...Brush your steak down with lard before you slap it in a hot skillet. This will allow for a quick sear without drying the meat out, or scorching it. This could also be invaluable for game, like venison, that is very lean. Puttin grease, or butter in the pan is not enough, as the steak kinda floats on top of it, and allows for the insulating effect.