How to Pan Sear the Perfect Steak
If you want a great steak, the teppanyaki will give you a restaurant quality entrée. We are going to cook a Delmonico on this Wolf teppanyaki. 
Preheat your cooktop to high for about two minutes. Our cut is a dry aged Delmonico. Before cooking your steak, make sure to pat it dry for a quality sear. When seasoning, don’t be afraid to heavily coat this steak. We’re going to use Himalayan salt and black pepper. Next, you want to add an oil of your choice.
Chef’s tip to avoid splatter: make sure to place your cut away from you.
Depending on how thick your steak is, determines how long it will need to cook. For this two-inch steak, it will take roughly 2 minutes on each side. Really important when you're using the teppanyaki, you don't want to keep flipping it back and forth. That's when you create uneven cooking in certain spots. We want to sear that one side hard and then do it on the other side.
The best part about this is, we're doing it indoors. You can cook for a crew and have a great experience. If you’re cooking multiple steaks, there is two burners. So, if I wanted to finish this steak, you could put it on a low in zone one. My other steak could be searing on high in zone two.
To add richness and flavor, you can top it with some butter. The teppanyaki can also hold a low heat in order to keep your steak warm. This resulted in the perfect medium steak on the teppanyaki.
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