Hi! I just came across a really interesting video on cold-searing steak—using a nonstick pan with no oil—and decided to give it a try. One of the benefits mentioned was that it supposedly doesn’t splatter, but when I tried it, there was still quite a bit of splattering. Any idea what might have gone wrong?
For context: I patted the steak dry with a paper towel before seasoning, and let it sit at room temperature for about 2 hours.
Also, the steak I used had some strange-looking fat, and it left a bit of black/brown residue on my nonstick pan. Are both of those things normal?
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