Pots and Pans

Below is a small list, which I believe is necessary to have on hand when dealing with very high quality of meat. The choices listed below should not matter for the average piece of steak one selects from the grocery store, but nonetheless you should be using these for optimal results.

Pans
Most people tend to sizzle the steak in a pan as they might be having a small dinner at home or are cooking with a friend. Usually one prefers a 100g-400g piece of meat for steaks which are ideally cooked in a pan.

1. Copper Pan; Most people tend to eat steaks occasionally therefore a dedicated pan just for steaks or meats, does not make much sense. A flat bottom copper pan should do just fine in that case.

2. Cast-Iron Skillet; For the steak veterans, this is a must. Cast iron skillets provide even heating across the pan therefore resulting in an evenly cooked steak. It makes a huge difference when cooking large steak pieces. Though it is quite heavy for people who cannot lift hot and heavy substances frequently, it can be used inside an oven safely as well.

3. Make sure to have wide tongs for flipping thicker cuts.

Oven
Cast Iron pans work decently if you are looking to reverse sear your steak. Besides that, an iron tray with aluminium foil is perfect for such tasks.

Post Cooking
This is a very important part of the process, so it is advisable that one must have some nice tools here.

1. Wood or Bamboo Cutting board

2. Chef’s Knife

3. You can invest in a small metal cover; to cover and rest the meat but those are only beneficial if you are trying to do a professional presentation.