Step-by-Step Pan-Seared Steak in HexClad

1.   Choose and prep the steak

   •  Good cuts: Ribeye, NY strip, filet, or sirloin (1–1.5 inches thick is ideal).

   •  Pat completely dry with paper towels (moisture prevents crust).

   •  Season generously with salt and pepper (ideally 40+ minutes ahead or overnight in the fridge for better results; bring to room temp ~30–60 minutes before cooking). hexclad.com

2.   Preheat the pan

   •  Use a 10- or 12-inch HexClad fry pan.

   •  Heat over medium-high (or medium per some HexClad/Gordon Ramsay guidance) until very hot (2+ minutes; a drop of water should dance). HexClad handles high heat well but you don’t need screaming hot like cast iron. instagram.com

3.   Add oil and sear

   •  Add a high smoke point oil (grapeseed, avocado, or canola; ~½–1 Tbsp) and swirl.

   •  Lay the steak in away from you. Sear undisturbed for 2–4 minutes per side until a deep brown crust forms (don’t move it—let it release naturally).

   •  Sear the edges/fat cap too (hold with tongs, ~30–60 seconds each). tiktok.com

4.   Butter baste (the flavor step)

   •  Lower heat slightly if needed. Add 2–3 Tbsp butter, smashed garlic cloves, and fresh herbs (rosemary, thyme).

   •  Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes. This finishes the cook and adds amazing flavor. hexclad.com

5.   Check doneness and rest

•  Use a meat thermometer:

•  Rare: 120–125°F

•  Medium-rare: 130–135°F (most recommended)

•  Medium: 140–150°F

•  Remove from pan (it will rise 5°F while resting). Rest 5–10 minutes on a cutting board or rack. Slice against the grain. hexclad.ca

Total stovetop time is usually 8–12 minutes depending on thickness and desired doneness.

Pro Tips for HexClad

•  Reverse sear option (great for thicker steaks or even cooking): Cook low-and-slow in a 250–300°F oven until ~10–15°F below target, then sear hot in the HexClad pan. HexClad is oven-safe up to 500°F. tiktok.com

•  Finish in the oven/broiler if you like after initial sear.

•  Avoid super high heat constantly to preserve the non-stick properties long-term, though the stainless parts handle it well.

•  Clean promptly—HexClad cleans easily but meat residues can build up if ignored.

This method delivers restaurant-quality results with a great crust, juicy interior, and minimal fuss. Many users and HexClad’s own guides echo this approach, often inspired by Gordon Ramsay techniques. Enjoy!​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​