[tweetiepooh]

It's not that they don't smoke but have a high smoke point and don't denature in extreme heat. I heat my pan without oil until it smokes and put oil on the steak. I also don't put pepper prior to the sear, that can burn. Salt it a good few hours prior to cooking and put in fridge open to dry a bit. One tip was salt either hours before or within minutes of cooking but not between. I like my steaks blue so really hot pan and 1-2 mins per side at most then rest while you prep the rest.