A trick I learned from someone who learned it from Chef Cornelius Gallagher
, who was exec chef at Oceana and also worked under a number of four-star chefs:
Make sure that the skin has ABSOLUTELY NO MOISTURE on it when it hits the hot pan. Pat it dry with towels, squeegee off more moisture with the flat of a knife blade, pat, squeegee, until it is bone dry. (If the fillet is a big one, it also helps to score the skin so that the fillet won't curl or hump up from the heat.) Then make sure your pan is very, very hot, add the fat, and when it is just barely about to smoke, lay in the fillet, skin side down.
Then, of course, don't try to move it until it wants to move.
Skin like glass! :lips: