Pretty late for comments, but I agree with Jeff re: …

Comment on How to Cook a Steak Perfectly Every Time by Justin.

Pretty late for comments, but I agree with Jeff re: letting the oil reach smoking point. I’m surprised so many people do this. That steak would taste better if you used oil with a higher smoke point, though really, with the fat content in that steak, you could sear it without the oil. Just sear it like anything else, cast iron + high heat + let it sit until it releases. Flip and repeat. Finish off the way you’ve described.

Letting oil smoke creates lots of unhealthy compounds, in addition to adding an acrid flavor, that some people think is just part of the flavor profile of seared meat. It isn’t.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.