As celebrity chef Gordon Ramsay points out in his pan-seared steak tutorial, failing to tilt the pan to let the steak baste in its own juices and fat can lead to major flavor loss.

As a steak cooks in the pan, its fat melts, creating a sizzling layer of flavorful juices at the bottom. To enhance his steaks, Ramsay utilizes that rendered fat to its fullest.

The chef starts by arranging the steak cuts along the pan’s edge and then tilts the pan, allowing the hot, flavor-packed fat to pool and come into contact with the steak’s sides.

This gives the sides a perfect sear, cooks the cut evenly, and infuses it with the deep, complex flavors from the fat, making your pan-seared steak tastier than you might expect.