Skirt steak and New York strip seared under stage lights

Preheat the steel plates under the lights to searing heat (readings of 588, 625, then 673 and 657 degrees on the two plates).

Season the steaks from a height with black pepper and garlic powder.

Lay the skirt steaks on the hot plate and wheel them through the light column; flip by the time they come out the other end.

Lay the New York strips on the other plate and run them through, flipping between passes.

Once seared, wrap tightly in aluminum foil and rest about 10 minutes so residual heat carries the inside to medium rare.

Give the strips a flip and one more pass, then pull and rest.

Stack the skirt steaks and slice against the grain for short fibres.