A seared steak on a table
The Secret To A Perfectly Seared Steak Is Cornstarch
To effectively dry your steak out before cooking it and simultaneously ensure that it gets a nice sear once it hits a hot pan, rub some cornstarch all over it.
Like other starches, cornstarch contains a starch molecule called amylose. Cornstarch contains 25% amylose, making it a top contender for the crisping role.
When heated, the amylose molecules separate and let moisture escape and, as the moisture does so, amylose molecules settle rigidly into a brittle, porous crust that's crispy.
Additionally, the fine texture of cornstarch is nice and light for coating and won’t add much weight or chewiness to your steak.