#searing

#searing

Not all surfaces are the same, especially when achieving browning, which is the caramelization process that intensifies the steak's flavor after direct contact with heat. As Thomas reveals, choosing between a flat and grill pan is a nuanced consideration - but put bluntly, if your steak has grill marks, you may be missing out on flavor. "Grill pans create narrow lines of browning," he explains,

Every chef has their go-to kitchen tool. For Chris Cosentino, the former San Francisco chef behind Incanto and Cockscomb, it's a stackable stainless-steel bacon press that he swears by. "I have two round ones and six small ones in varying weights at my house. I probably have double that at Koast," Cosentino said of his Maui restaurant. "They give me consistency and control, and I think that's really what's super important about it."

One of Ramsay's most-suggested cooking tools is a versatile classic, the nonstick frying pan - but only if it's oven-ready. In a video on his YouTube channel, Ramsay suggests, "Look for an oven-proof frying pan with a metal handle if you want to cook like pros." Here, he points out that the oven-ready design not only allows you to cook on the stovetop but also to finish seared dishes in the oven.

Butter imparts a delicious nutty, savory flavor to dishes. The downside? It burns and rather quickly. That's why ghee is so great for cooking. It has a high smoke point of 485°F with all the flavor of butter, but none of the burning (butter has a smoke point of 350°F; extra virgin olive oil has a smoke point of 410°F).

Overcooking is one of the biggest mistakes you can make when searing ahi tuna, and it may cost you the integrity of the entire steak. Despite its buttery taste, the fish has a low fat content that prevents it from retaining moisture when it encounters excessive heat. Cooking it quickly ensures that you end up with a center that's perfectly tender and flaky.