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With a great piece of meat and perfect technique it is virtually impossible to fall anywhere short of delicious when you cook steak. A&M tip us off to a few tricks -- a generous salt-and-sit before searing and post-pan-peppering -- that will ensure said perfection. It's just that good.
For more on the science behind brining (and why you should always do it, if you've got 45 minutes to spare) don't miss Kenji Lopez-Alt's super thorough Food Lab steak guide over on Serious Eats.