Protecting Your Sucs
Great question Swati. Really great!
You are correct, when cooking thin steaks, you do need higher heat, so you certainly got this part right. However, this does create some 'suc maintenance' issues. You need to protect the sucs! If they burn and you deglaze and then make a pan sauce with the deglazing liquid, the sauce will either be bitter or worse, burnt and not edible (as you noted).
Protecting the sucs is pretty easy given the quick cooking time.
1. Make sure you have a little excess oil in the pan. The sucs will burn much faster if they are dry.
2. Move the steaks around into the drier areas of the pan during the cooking process. If you are using the flip often method, every time you flip, just flip to another position in the pan (or more often if needed). Or slide the steak if using the flip once method.
3. And you did this part right, but highlighting for other students, make sure you select the right sized pan. To big a pan and there is just too much surface area to protect from burning.
Hope this helps. Cheers, Joe.