Spin-off of my overcooked lamb "What's for Dinner" last night (skillet, grilling)

[AngID]

-4° here, no grilling until the spring thaw. How do I get a nice black char on the fat of my steaks and lamb shops and still get a medium rare center?
I can throw them over an open flame on the grill in the spring/summer and get them perfect. I have to use the oven broiler in the winter.

[Dirt Grinder]

I know what you mean. Nothing beats crispy lamb fat.
I suppose you could use a Crème Brûlée torch.

[mainebrokerman]

heat up an iron skillet,,,,,,,

coat the steak with garlic and pepper, let it come to room temp

throw some butter in the frying pan and sear

id choose a rib eye about 1-1/4 thick

sear on both sides

[Jkgourmet]

Cast iron.