stainless steel pan and so other competitors will hide cheap materials under their non-stick coating but made in cookware does not do that there is quality underneath this coating i will bring up a little bit more about these pans as we go but right now i want to get straight into this cooking tutorial so i just have a nice thick cut ribeye here what i always like to do with steak or meat of any kind is just hit it with a little bit of oil this kind of acts like a binder and that is really going to help the next step which is all this seasoning stick this is just some nice sea salt and use kosher salt whatever you like and a little bit of sergeant gilbert reporting for duty that's just black pepper and when you go to do the other side just dip that fat cap a little bit like so and repeat on the other side now as my pan is heating up here i'm just going to do a touch of neutral oil neutral oil is any oil that doesn't have a strong flavor and usually has a high smoke point this is just avocado oil that's one of my favorite oils for high heat cooking and this pan is heating up right it's on full whack but as it's heating up i'm going to drop the fat cap in here fat cap down first we're going to render some of that fat out and then drop the steak down in its own fat i've actually turned this down to about medium heat because these pans get so hot so fast when we got some nice color on the fat we'll drop it so about two and a half minutes we've got a beautiful sear go ahead give it a flip now we'll see here another minute and reduce the heat reduce the heat all the way to low drop some unsalted butter and when that butter starts to foam like this go ahead and baste if i'm doing a steak at night i might be adding garlic thyme shallot but i like to keep it simple for breakfast really just taste the steak and the eggs so i'm gonna baste this steak until it hits about NUMBER_TOKEN internal and then we'll take it out and as it rests we'll make the omelet and then when the omelet's done we'll simply reheat this in the same butter and slice it up that way everything is perfect at the same time now for the french omelet some tarragon and some chives and with the chives we're just going to slice once very thin and what i've done here is just taken a little damp paper towel wrapped it around the chive and that really helps to keep it compact and slice nicely a true test of any chef a few things slicing chives scrambling eggs maybe slicing shallots i'm doing okay i probably used to be better at this really sharp knife is key and with the tarragon here we're just going to strip these leaves off like so tarragon can bruise pretty easily so we're just going to slice through it quickly once so i'll sort of ball that up a little bit like so and we'll just do one nice thin slice through if there's some bigger pieces it's really okay now since my non-stick pan is so big i'm gonna do a three or four egg omelet
START_SPONSOR_TOKEN stainless steel pan and so other competitors will hide cheap materials under their non-stick coating but made in cookware does not do that there is quality underneath this coating i will bring up a little bit more about these pans END_SPONSOR_TOKEN