It’s not uncommon for steak to lack its signature brown crust when removed from the pan. However, a tip from chef Alton Brown can ensure your steak has a perfect crust every time.

Per Food Network, Brown starts by placing a cast iron skillet in an oven preheated to 500 degrees Fahrenheit. After a few minutes, he pops the pan over high heat on the stove.

Once the pan essentially turns into a branding iron, Brown adds the salted steak and sears each side for 30 seconds before flipping, yielding a deliciously crispy brown crust.

The key to the hack is the high heat of the cast iron pan, which allows for quick cooking and browning of the steak’s exterior, forming a crust that gives the steak a nice texture.

The steak’s brown crust is the outcome of Maillard reaction, a process that intensifies flavors by sparking chemical interactions between amino acids and sugars within the meat.

If you’re going for a medium-rare or rare steak, employing Brown’s trick will surely result in a nice, crusty exterior that’s balanced with a perfectly luscious red or pink middle.