Lan Lam

today i'm going to teach you how to make the most stunning steaks in a cast iron pan this super simple recipe will blow you away

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I like to use a coarse salt for this because it adds some crunch. It's not gonna dissolve right away. And that bit of texture is awesome.

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We've got my cold pan, no oil, it's perfect.

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The only piece of cooking equipment we need for cold-searing is this non-stick skillet.

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now you're going to get your cast iron skillet screaming hot put that pan in a cold oven and then crank it up to 500 degrees

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Takes up some space on your counter and it's gonna take up that space for anywhere between 1 1/2 to three hours.

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You have to invest in a sous vide circulator, and they can be pricey.

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We also want the center to be cooked from edge to edge. I shoot for 125, 'cause I like my steaks at medium rare.

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remove the pan with side towels place that already hot pan over medium-high heat and add two tablespoons of vegetable oil and watch that handle it's hot

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these immersion circulators, which are these machines that can hold water at very specific temperatures. And they were being used in the kitchen.

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