I have a stainless steel “Amway” frying pan. It’s thick and heavy, hopefully it will work as well. Anyone have any suggestions? I start cooking in an hour.
Hmmm...I imagine that should work as well as iron. Let us know...and remember: the thickness of the steak is important. I think their timing works for a 3/4” steak; increase the time by a bit for each 1/4” added in thickness.