You also used tiny salt, which would've been nice if this was a dry brine, but you seasoned the meat just before, so ideally this would be done with a heavier salt. Last thing, don't put the pepper on before you sear because peppercorns burn. You are putting the flavor of pepper into the dish to taste 1/16th of what you put in that is mostly burnt. You will have burnt bits of pepper floating in your oil and all over your steak, no doubt. Add the pepper towards the end of the process when you add your non-oil fat, garlic, and herbs. Peppercorns take more time to cook than an herb or garlic, but less time to cook than an egg.

See that was exactly my point. You tried to sear a steak, but ended up searing a crust and then baking a steak. Why?? Your oil was too hot! Now the steak will burn if you leave it in the oil any longer, so you have to put it into an oven at the exact time you are meant to be seasoning the meat. It's fine to finish things in the oven, but not because you cannot sear it properly to have it cook on one surface. It should be more of a conscious choice. Maybe I'll just make my own searing tutorial.

Meat seared incorrectly will leave brown bits on the pan* No. Your pan should come out clean with only fats seasoning and herbs. There shouldn't be any meat or sugar on the surface of the pan. The reason why this is happening is because your oil is not viscous enough to stay inside and beneath the meat. When using the right temperature oil, and using the right temperature, the meat should be covered in a thin film of your dab of oil for the entire cooking process. The dab of oil is maybe 3-4 tablespoons. I like to use EV (ev olive oil,) first, heat the pan on medium-high heat for about 30 seconds. Next, drop your oil in. One way to check the heat is for the shimmer, but I prefer to just use the viscosity of the oil, because it is linked directly to the heat of the oil, and knowing the viscosity of your oils at different tips is actually pretty great. Vegetable oil is primarily used for applications like creating dressings or deep frying.

It's 2 tablespoons. Misprint in the recipe. Video is correct.

Haha! I realized that too! We followed the written recipe and put in the 1/2 cup! Of course it was super thick, so we ended up adding way more veggie broth to thin it down to make it pourable. I'm the only vegetarian in our family, but we all LOVED this gravy!