"I love caramelized blue cheese and cracked peppercorn, or sautéed red peppers and onions with a touch of teriyaki or Cajun seasoning, depending on what I am in the mood for."
"A crust needs heat to develop, that's why it's best to use a thicker cut of steak so that the inside does not dry out during the process."
"When adding a crust, you'll sear off your steaks in a hot skillet as usual, but make sure to undercook them slightly since you'll be putting your steaks under the broiler."
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