I used to think the way to cook a steak was to start with room temperature meat. But if you want a crisp, brown crust on the outside and pink meat on the inside, do this:

Combine equal parts cornstarch and salt and rub on both sides of a steak. Freeze it for 30 minutes. Fry in a hot iron skillet 2 to 3 minutes per side. Let stand about 8 minutes off the heat, covered loosely, for the juices to settle.

From a 1967 cookbook. This sounds like a lot of work, and dirty dishes, but you get the idea. These days, this would be called bistro style.

Rib Steaks, French Style

2 pounds potatoes
7 tablespoons butter
4 individual rib steaks
1 teaspoon salt
Quick grind of black pepper
1 (6 oz) can sliced mushrooms (or fresh)
1 teaspoon lemon juice
4 slices lean bacon
1/2 cup white wine
2 tablespoons finely cut parsley

Scrub and pare potatoes and cut into small cubes. Cover with ice water and let stand 30 minutes. Drain and let dry in a clean towel. Melt 3 tablespoons butter in a skillet. When foaming, stir in the potatoes and cook 20 minutes or until browned on all sides. Season with salt and pepper. Saute steaks in 2 tablespoons butter in another skillet about 5 minutes or until browned on one side. Add another tablespoon of butter to the pan, turn the steaks, and brown on the other side. Put the skillet in a hot oven with the door open. Saute the mushrooms 3 minutes in 1 tablespoon butter. Add lemon juice. Cook bacon until crisp and drain. Remove the steaks (that are in the oven) to a hot serving platter. Add wine to the pan, stir, and bring quickly to a boil. Pour over the steaks and surround with mounds of potatoes and mushrooms and garnish with bacon. Sprinkle potatoes with parsley. Makes 4 servings.

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The other day, I saw someone cook hash browns with a little chopped onion in them in a waffle iron. I think you'd have to add quite a bit of fat for them to get crispy. But what an interesting idea.