Do this
Pat the meat dry first. Sprinkle starch through a small strainer. Shake each slice gently. Cook within 5 minutes.
Why it works
The starch pulls in surface water and sets as a thin gel. It keeps juice in. Then it thickens the sauce on contact.
When to skip it
Skip it for thick steaks you want to sear dark. The starch browns and can scorch first.
