As you may have seen, I've posted here in the past about my inability to get good sear results despite approaching it several different ways. Well, I finally tried something that seems kind of obvious, and it worked! I didn't even use a special pan, just my regular old (actually new) non-stick skillet. (I know those things are gonna kill me.) I had a porterhouse (my first ever porter), dropped a wad of butter in the skillet and heated until the butter was smoking and sizzling. I dropped the steak in and cooked each side for about 30-40 seconds. The result: a nice dark crust completely covering both sides of the steak.