Yep, I think a cast iron pan would be an easier sear, one day I will actually get one... The sauce was a Gorgonzola cheese sauce my son made, along with twice baked potatoes and Parmesan asparagus. I missed the sauce prep, but I think it was sautéed shallots, heavy cream, and Gorgonzola cheese. He gets credit for the plating too. He is a highly creative individual who has spent time as a welder building sets in Hollywood, a musician, and now uses food as his creative outlet. Works for me!