Can you cold sear in a stainless steel pan?

I'm going to cook some steaks tonight and I wanna try the cold sear, and every recipe I see uses a non-stick or cast iron or carbon steel, America's test kitchen even says NOT to use a stainless.

Maybe I'm crazy, but I see no reason why a stainless pan wouldn't be just as good (especially with this method).

I actually cook stake very rarely (no pun intended), but when I do it's with stainless, and when I do, I don't wanna mess it up!

Please reassure me, thanks