How's your steak game? How to PROPERLY cook steak in a carbon steel pan.

In this cooking video Uncle Scott shows how to cook a steak in a carbon steel skillet, and, after clean up, shows how to season a carbon steel pan. We use a De Buyer Mineral B pro 11" carbon steel pan. If you eat red meat, carbon steel is a great cookware material to sear and brown proteins.

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#steak #debuyer #carbonsteel #seasoning #cooking #recipe #cookingchannel #food #foodie #cookingvideo #cooking #cookware

[nihil]

I got a blue carbon steel pan by de Buyer, went through your tutorial to oven season it, and then this recipe for the steak... Best steak I've ever made in my life.

[danielstewart]

Uncle Scott, thank you! I bought my first De Buyer Pro Carbon Steel pan last week. Another man in our local kitchen store in Wyoming suggested it. And he told me to look up your videos! Per your videos, I seasoned it perfectly per your suggestions. Bacon and eggs were perfect. And a ribeye steak was magnificent. Clean up is only a stick style vinyl scrub brush and hot, running water. No soap. Then warm pan on the oven and apply a very thin layer of oil. Perfect organic, natural non-stick surface. Happy cooking!

[hepgeoff]

Great video, Uncle Scott! That level of doneness is exactly how I like a steak. Glad you mentioned about leaving an oven mitt or towel on the handle of the pan after taking it out of the oven. I burned my hand pretty good doing that a while back. Now I leave the oven mitt on the handle. Lesson learned.

[pavaruremontas]

Super video! Give us more videos of how you cook on these carbon steal De Buyer pans. More recipes !!!!

[ranger]

Doesn't get any better than that! Nice!

[MrBullet]

I have a Lodge carbon steel pan and love it. A bit bigger than that one.
Did a 26oz Porterhouse last week but I smoked the steak 1st at 200°, got it up to 120 degrees and then seared it in the Lodge. Came out awesome.
Carbon steel and cast iron are great to have.

[Vandelay]

How does it compare to stainless steel steak cooking?

[isabelab]

I sear it like you did and then fur off the hear, cover it and rest in the pan to get it to temp. Rare for me

[bajcsi]

….and that’s what I made for dinner tonight. Hah. Thanks for the suggestion to go out and pick up some steak!

[garryhammond]

Thanks Scott - Perfect steak! - Cheers!

[JoseGomez-vrmj]

I like to cook mine in a very concrete manner:
Thick carbon steel pan like debuyer or any cast iron will do.
Salt and cook steak or roast in the oven at 120c till internal temp is 50c for medium rare.
Once temp is reached, let steak cool for a bit like 20-30 min. Entire roast for 40 min or so before cutting into individual steaks.
Steak needs a sear, it should not take more than 4 min, no matter the thick ess.
Heat pan to seasoning temperatures at medium heat for like 10-15min.
Give a very tiny coat of some coconut oil, beef fat or fat of preference.
Add steak to the empty hot pan without any extra oil and press it down with a spatula for full contact in order to avoid gray spots like the one in this video. Cook for 45-60 s. Flip and cook for another 45-60s while adding butter and aromatics during the second sear. Baste add a lot of finely ground black pepper and garlic powder on top. Flip and cook this now seasoned aide for another 45-60s. Baste and add spices to the new side. Flip and stop basting. This side should be crispy now. Basting will just grease the steak and sog the crust. Cook last side for 45-60s. Take out and rest in wire rack to cool for 5 min.Last Seared side up. Serve.
This is simply a double sear on each side. End result should be crispy, very browned and not greasy.
Leftover grease in the pan has no use. Toss away. There should not be any leftover caramelised bits if using iron cookware.

[GeorgeSemel]

I do the same with a Stargazer Cast Iron skillet. I don't have an oven, but a Weber Charcoal Grill does the trick if I don't just grill the steak. I will do a Roaster Chicken at the same time, I like to eat chicken sandwiches; its a quick lunch. I do most of my cooking these days on the Weber. Thanksgiving this year will be A roaster Chicken or a Venison Roast if I get a shot. Its been unseasonably warm here in CT, great for Fly fishing for trout, not so great for deer hunting. Rifle season starts November

[ms]

Thoughts on the Hestan Nano-Bond pans?

[TheDarienJim]

Are you not a fan on the reverse method?

[bryanjbh]

Please could you review the new ikea carbon steel pan? It's 3mm thick.

[th]

Looks delicious Scott. Got my first cs pan a few months back (Darto) and have learned much from you and Jed on Cook Culture…loving that pan more and more and looking into getting a Debuyere omelette pan no thanks to you.
Different strokes for different folks to be sure, but I’ve come to the conclusion that salt brining is definitely worth the extra prep…results in a more evenly seasoned tasting steak that is more moist and, at least for me, enhanced the beefy flavor. Also, I find that the advantage of butter basting (besides being the vehicle for any aromatics you decide to add…like rosemary in your case) over oven finishing tends to minimize the grey band and I get a more edge to edge medium rare as a result.
Nonetheless, great job on that steak and keep up the good work!

[Holly_Shmolly]

How do you cook ground beef? Mine sticks all the time and cleaning ain't fun😢

[OPSteel]

I got a similar splotchy black coating on my newly seasoned Pro. I see yours has the same. You don’t mind? You’re not going to strip them using your acid techniques?

[PlebiasFate]

2:34 speaking of preference, what do you think of people that like well done steaks uncle scott?

[kingfishca]

Thank you @UncleScott, but have you tried carbon steal with ridges to give your steak that restaurant quality BBQ sear? I love mine.