The first mistake is starting with a wet steak. It won’t brown properly, and you’ll end up cooking longer to force color. That defeats the entire point. Another common error is low heat—people think “gentle sear” helps keep the inside rare, but low heat builds more time in the danger zone and weak crust.
Then there’s the flip-flop trap. Flipping too often disrupts crust formation. You want to sear undisturbed long enough to brown, then flip once or twice per side as needed. Over-handling also cools the surface.
Finally, people skip the resting and slicing moment. For blue steak especially, waiting too long can move the center upward while you’re still “trying to present it.” For rare steak, resting is shorter than for well-done steak but not meaningless—it just shouldn’t stretch your steak beyond the style you ordered.
