[berettafan]

Love my Field Co cast iron but need a few more pans and would like to develop my sauce game so have ordered some Allclad 3 ply.

I've been watching stuff on youtube about best practices and my understanding thus far is you need to heat the pan up on medium before adding fat and protein. Sounds like almost never turn past medium heat.

So this makes sense to me for chicken and seafood but i'm not clear on searing steaks. Some videos i see say 'get it piping hot before adding oil' but i'm not seeing that universally. So for those who use SS what is your routine for steaks and a good sear?

If med/high for searing then at what point do you lower to med heat and introduce butter for basting? If doing a pan sauce then I assume you're turning down to med after removing steaks to rest then deglazing and adding stock/butter/etc? How about if very thick steaks and using pan in oven after sear? Do you pull from oven, remove steaks and put on med burner for sauce?

Appreciate any help here!