The Side Of Steak You Should Cook First, According To Emeril Lagasse

The mastermind behind the Delmonico Steakhouse in Las Vegas, Emeril Lagasse has a secret to cooking perfect pan-seared steak: placing

the fattier side on the pan first.

Fat is thick and takes longer to heat than the lean meat, so heating this side first allows the flavorful juices to run out. You can watch golden brown crust form on the bottom.

You'll know the steak is ready to flip when the bottom is no longer sticking to the pan, and you can do so with ease because it's had time to create that solid, crispy coat.