What, you say!  Blasphemy!  This is the Grilldude’s site, G-R-I-L-L-dude!  Well, Grilldude, when you find something you like, you gotta tell someone, so let me tell what I learned because I wanted to try out searing in a new Scanpan non-stick pan.  First, let me say that I wanted to try it out because experience tells me not to try to sear, or braze, or do much of anything except eggs in a non-stick pan.  But this isn’t “Non-stick-pan-dude,” so I’ll move on.  Assume that you need either a scanpan nonstick pan, or some “stick” pan like a good stainless steel or old fashioned cast iron fryer, DO NOT DO THIS ON CHEAPY TEFLON/PTFE NON-STICK cookware, you’ll ruin it and probably kill your parakeet.   Now, on to the recipe and, more significantly, the technique.  You will need:

A rub:  I used an even mixture of dried basil, thyme, paprika, and twice as much pepper.  Improvise, it will work.  I like sage sometimes, and when i want spicy, i throw in little red pepper flakes.

Some kosher salt: about a tablespoon

A teaspoon or less of regular olive oil or some other good cooking oil

A steak: preferably rib-eye, 1 to 1.5 inches thick

Beer: see other posts, preferably Guinness Draught

Rub the beef with the rub. 

Start by opening the beer and drinking it.  Follow this immediately by opening another. This one, you will nurse through the cooking process.

Now, spread half of your salt evenly in the pan.

Next, heat your pan on a med-high to high heat until you can’t hold your hand 2 inches from the cooking surface for more than a couple of seconds… pretty hot.  Now, rub the oil on the steak, and throw it in your pan, and sear it for about 2 minutes (2 for a thin steak, 3 for a thick steak).  While it’s searing, throw the rest of the salt on the top evenly.  Turn and sear the other side.  Note the appearance of the first side after you flip it.  It should have a nice dark crust.  If it doesn’t, your medium-high heat isn’t.  Do the other side a little longer. 

After turning off the smoke detector, immediately throw your steak(s) on the pre-heated grill, where you’ve been cooking your potatoes, corn, vegetables, or other inconsequential side dishes, and let it continue to cook until the internal temperature is whatever the bacteriologists tell you it should be.  I usually go 6-10 minutes, turning once about 2/3rds through (6 for me, and 10 for my significant other).  Naturally, times vary with method and BTU.  It should not flare much if you crusted it well during the pan searing, but try to keep the flaring down if it does, since you already have it seared.  If you punctured the fat when moving it, it will flare up and lose some of the goodness.

Pair with Guinness, or if you’re into wine, I like a peppery Zin like Zingaro, or any decent Pinot Noir.

This is actually pretty easy, what I like the most is that it let’s me put on a good crust, without having to rely on inconsistent grill flare-ups.  If you’re not looking for a crusty rib-eye, this is not for you.