For his New York Strip, Emeril Lagasse uses a cast-iron skillet on medium-high heat, searing each side for 4 minutes. His choice of cookware is very intentional because of how he finishes the steak.

Experience Lagassé honed his skills and learned the art of classical French cuisine in Paris and Lyon, France. In the U.S., he worked at restaurants in New York, Boston, and Philadelphia before ...