Sautéing meat is quick, easy and delicious - it effectively locks in both moisture and flavor. You can use any type of sauté pan, such as the sautoir (with straight sides) or the sauteuse (with sloping sides). Heavy gauged stainless steel with a layer of aluminum in the middle is best. For red meat, use only tender cuts like a filet mignon or strip steak, not tougher cuts like a shank or brisket. For tender steaks more than an inch thick, start them in the pan and finish them in the oven. For the perfect rib eye, get a bone-in variety for more flavor. Season simply with salt and pepper. Heat the pan on medium-high heat (you want it really hot) and add some butter. When it sizzles, throw in the steak - just make sure it's dry. Don't move it around a lot - and remember, to really lock in the moisture, you'll only want to flip it once.