As a chef, I’m always looking for tools that genuinely make a difference in the kitchen. Today, I want to share my experience with what has become one of my favorite pieces of cookware—the Kobach non-stick skillet—and walk you through my method for creating the perfect ribeye steak.

The Perfect Steak Starts with the Right Tools

When it comes to cooking steaks, most people focus solely on the quality of the meat. While that’s certainly important, I’ve found that your cookware plays an equally crucial role in achieving restaurant-quality results at home.

For this cook, I’m using a beautiful ribeye that I’ve prepared sous vide. This technique gives me precise control over the internal temperature, creating the perfect canvas for what comes next—an exceptional sear.

Preparing for the Perfect Sear

Moisture is the enemy of a good sear, so the first step is thoroughly drying the steak with paper towels. This simple but critical step ensures we’ll get that beautiful crust we’re after.

I season simply with coarse black pepper and salt. Sometimes the classics are classics for a reason—these two ingredients are all you need to complement a quality cut of meat.

The Game-Changing Kobach Skillet

Now, let me tell you about this remarkable pan. The Kobach skillet utilizes a unique etching technology on stainless steel with an aluminum core. This combination creates a non-stick surface without chemicals while ensuring even heat distribution.

One of the benefits I’ve discovered is that you can cook at lower temperatures. I never go above medium heat with this pan, which helps prevent overcooking while still achieving that perfect sear.

The Searing Method

A crucial tip when using stainless steel: always preheat your pan. Even with non-stick properties, a cold stainless steel pan can cause sticking. I heat my Kobach pan for a few minutes before cooking.

Once the pan is hot, I place the steak in the dry pan—no oil needed. The temptation is always to move the steak around, but patience is key. I let it sit undisturbed for about 2-3 minutes before flipping.

After flipping (and admiring that beautiful crust), I employ a technique that elevates the steak even further—flame searing the edges. This creates a uniform sear around the entire steak without releasing any juices from the edges.

For the finishing touch, I add a small pat of salted butter in the final minute of cooking. Then it’s time to check the temperature—133°F, perfect for a medium-rare ribeye.

The Importance of Rest

Once the steak reaches the desired temperature, I remove it from the heat and allow it to rest. This often-skipped step is essential for redistributing the juices throughout the meat, ensuring each bite is as flavorful and tender as possible.

Cleanup: Effortless and Chemical-Free

After enjoying my perfectly cooked steak, cleanup is surprisingly simple. Once the pan has completely cooled, a quick rinse with warm water reveals that most residue simply washes away. With minimal soap and a regular sponge, even the stubborn brown bits come off with ease.

The chemical-free non-stick pattern is truly a game-changer, especially when cooking foods like steak that typically create a sticky, messy situation.

My Honest Endorsement

I don’t often endorse specific cookware, but the Kobach skillet has earned my stamp of approval. The combination of performance, ease of cleaning, and chemical-free design makes it an essential tool in my kitchen.

If you’d like to experience the difference for yourself, you can get 15% off your own Kobach pan using my discount code “CHEFDAVE” at kobachcookware.com.

Until next time, happy cooking—and enjoy that perfect steak!