I tried to pan sear some flank steaks (two pieces, both about the size of a McDonald's patty but maybe 2 patties thick). According to the recipe, I was supposed to coat the pan with 1 tbsp of oil and then cook each side for 2 min over high heat (I used medium high) to obtain a medium rare.
There were a few problems that I encountered:
1. the oil burned off rather quickly, blackening the pan
2. both sides cooked way too quickly; by the time the total 4 minutes are up, both have developed a black crust covering most of the surface
3. the center did not develop a pink that I'd expect from a medium rare steak, but rather it had a darker maroon colour (kind of like blood gone bad)
What am I doing wrong?
I tried redoing this over medium heat, cooking both sides for 3 min. I ended up with a steak that wasn't charred as badly, but still it wasn't a nice brown that I'd expect. It turned into a medium well to well done steak.