Angus steak from Argentina (free-range, organic, dry aged in Spanish Brandy) cooked in a brand-new stainless steel skillet from Germany. It's about as shiny at the beginning as it is hard to clean afterwards. Would I use a stainless steel skillet again to sear a steak? Probably not.
This video without music: https://www.youtube.com/watch?v=1n9pgrHjDOo