(and a Little Smoke)
I learned from being a professional cook: Do not be afraid of heat.
There’s no way to get a good sear on a steak or any piece of meat without cranking it up.
And if you’re cranking the heat, then you are going to generate some smoke when the meat hits the pan.
It’s OK—don’t panic! Just be prepared to open windows and disable the smoke detector before it starts blaring.
Top Tip: can be summed up in a little game I like to call, ‘Go ahead, just try and over-season this burger’.