Ok, you have your new stove. Maybe it's a Dacor gas cooktops with the unique environment Sear or induction hob. Now you're ready to go! Here's how to cook like a pro with my Eight Simple Steps for Pan-searing a steak:
Buy a steak cut about one inch by one inch thick. Opt for a ribeye. Make sure the pan is suitable for all metal as a cast-iron skillet. A filet mignon or porterhouse work fine. Bring steak to room temperaturetemperature. This is an oft-overlooked, but important step. If it's still cold, it will throw off the timing and rate the meat will cook at.
Rub the meat with olive oil, a pinch of salt and pepper to taste. I also add garlic myself and you can add some dry ingredients that you like. Some people prefer butter as well.
Heat up the skillet in the oven to 500 degrees. It shouldn't take too long, if you've pre-heated it. Be careful!
Remove the pan from the oven and put the skillet on the cooktop at the highest heat setting; leave the oven on below at 500 degrees.
Drop the steak into the pan. Time it accurately, for 30 seconds on one side, flip it and sear it for another 30 seconds. This locks in the juices and chars the outside. Is your mouth watering?
For a medium steak (not for me, I like it with the heart still beating, 'black and blue'), put the skillet back in the oven for three minutes. Flip it, and leave it there for another 3 minutes. This will give you a steak that's slightly pink in the middle.
Pull the pan out and cover it with aluminum, where it will continue to cook, for a couple more minutes.
Dig in and enjoy!
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