> You should find that your pan-grilled steaks have a much bigger band of grey meat --- a much more fluid gradation from gray/seared to pink/rare --- than the r

> You should find that your pan-grilled steaks have a much bigger band of grey meat --- a much more fluid gradation from gray/seared to pink/rare --- than the reverse-seared steak I like meat rare, so the grey band has been one of my concerns. But if the oil reaches a high enough temperature while the steak comes directly from the fridge, the coldness of the meat is often enough to prevent the grey band. My method depends on a very high temperature gradient, and in my experience is indistinguishable from the reverse sear, while only taking a fraction of the time > (Salting ahead of time probably doesn't remove moisture; the steak reabsorbs the liquid it sweats out). Very possible; it's likely that leaving the steak in the fridge uncovered is what removes a lot of moisture.