Do you turn your steak once or every 15-30 seconds?
Also what's a good way to get cheap, thin cut steaks to not overcook and be dry? Just reduce the time?
I cook cheap, thin cut steaks. It involves a pan with oil in it (I use canola usually) heated up on the "6" setting on the stove. Not a lot of oil, just a tablespoon.
Then you take that fucking steak right from the fridge, dump its less than 1 inch ass on the skillet without drying it off of the water or rinsing or anything. Let it sit undisturbed for 75 seconds. flip, 75 more seconds, take off the heat.
but i like my steak rare