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Whether you’re cooking up a filet mignon or a bone-in ribeye, one of the defining traits of a good steak is its golden, flavorful crust. To achieve a restaurant-quality sear, you’ll need a pan that can get—and stay—ripping hot.
Scroll down for four of our favorite pans for high-heat searing, then treat yourself to Chef Tracy Malechek-Ezekiel’s Minute Steak, a bistro classic that comes together in under an hour.
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