I don’t know if I ever posted this and since I’m not sure and I’m too lazy to go back and check, here it is (possibly again):
Don’t bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You’ll get much more efficient browning that way.
I need to do this.