How to Cook a Steak in a Carbon Steel Skillet
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- เผยแพร่เมื่อ 5 ก.ย. 2024
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Uncle Scott shows how to sear a steak in a carbon steel skillet. We cook a big, juicy ribeye and use a De Buyer Mineral B carbon steel skillet. Not only can carbon steel handle high heat, cooking a steak can help with carbon steel seasoning.
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#steak #debuyer #carbonsteel #seasoning #cooking #recipe #cookingchannel
The DeBuyer skillets are 3mm thick, they do a beautiful job at searing, and relatively economical! (Bonus: Not made in Red China)
i support that! i don't buy chyna stuff unless i have to, like $40 jeans or the $15 battery in my Korean phone. My $29k solar panels and micro inverters all U.S. made installed by my local small business.
Pan-seared ribeye is all the food groups, especially if you're a late-salter (because I'm a late-salter, too). Red wine and a salad are bonus food groups. ;-)
De Buyer offers a Mineral B stake pan. Have you tried it? I bought one on a big discount and I don't find much different other than the scores across the pan which don't seem to do much. I've fried eggs in it too. It works okay.
Did this on my new De Buyer steak pan I purchased after watching your videos. Came out great. I appreciate your videos. I like to see how to cook in the skillet. I hope you do more cooking instructional videos.
Nailed it!!!👍👍👍
Tried your directions tonight on a NY strip using my Matfer 10 1/4 pan. The only thing I did differently was leaving the rosemary on while finishing in the oven and while resting. Wow!!! What have I been missing all these years!? It was awesome, so much rosemary-infused flavor. The wife loved it too. I’m new to cooking on carbon steel, had some misses early on but I’m quickly becoming a believer.
Uncle Scott, I am so happy to find you. I got my Mater 11/78 pan yesterday and followed your guidance on seasoning the pan. I received my pan in a plastic bag with a dessicant packet inside. It must be an older issue, as there are no markings on the handle. It came with the detailed seasoning instructions as you detailed in an other video. Followed the instructions and it passed the egg test with flying colors. Went on to making more eggs and home fries, and my pan is turning a lovely tan😊 I love the pan and thanks for turning away from the dark side. Funny, these were the same pans I cleaned when I worked in a commercial kitchen 50 years ago. Keep up the good work and videos. Carbon steel rules;
Turning me away I meant.
Just discovered your channel and watched a bunch of videos this morning! I've been considering a carbon steel pan and truly appreciate your time and effort in giving me the information to make an informed decision on buying one, and WHICH one too! Love your videos - plenty of useful information without a bunch of useless drivel AND served up with a good sense of humor. Many Thanks!
I’ve had a De Buyer Mineral B for about 10 years. They’re fantastic.
That’s a good looking ribeye. Great marbling. And generous cap/lifter
Nice. All my steaks now are cooked via reverse sear. The Serious Eats article describes it better than I could in a TH-cam comment, but it's basically low and slow in an oven and then finishing the same way, butter baste in carbon steel or CI. The crust is amazing and it is essentially foolproof getting the exact doneness you want.
I really like my Mineral B pan. I had the epoxy handle coating removed so I can put it in the oven at any temperature, for as long as I like.
How did you do that?
@@Flow.bbru.I think the guy on Tom’s Cooking channel said he just let his burn off by going beyond the recommended tolerances for oven use and hasn’t run into any issues since. Not sure if it’s the best idea though considering the possibility of noxious fumes being released from burning off the coating.
Man, that looked so good. Thanks Scott.
Thanks. I have been searing with too low of heat. I have Debuyer 9.5 carbon the same size and profile with plain steel handle. No silicone. Bought it before finding you; for $20 around 3 years ago.
What butter do you use
Great job .. video's too ! Greatings from Belgium.
Mi hai dato la voglia di cucinare con queste padelle.
Salute! Spero che il vino sia così buono dalla carne!
Steak looks great. Looking forward to the review.
That steak is almost crunchy. Good job on the sear!
No laugh track with the marbling joke??
...more marbling than your mother's backside 🤣
Scott, maybe sear the edges first. Adds some more fat and juice. Salting early works for me.
Uncle Scott, have you ever tried the reverse sear method? Works great on a grill, but I'm curious if you could do the same on the stove?
Need more videos Uncle Scott!
Hi Uncle Scott's today I got my 12.5 De Buyer mineral B 7ply pro I followed your links to purchase it a lot, a cheaper than the biggest selling Amazon, I will use my new fry pan cooking a beautiful ribeye steak like the one in your video, thank you for all your help and 📹 all vídios recive a good shake hand 🤝 from LA California.
I don’t put oil in the pan. I rub it over the steak and season about a minute before cooking.
I'm going to try to modify this while camping in rv. I plan on using an induction outside when we have power and when we don't I'm buying a 12 inch propane burner. Now, what to do for putting in the oven, I only have a small micro/convection and I know pan and that handle won't fit. I can transfer to something else but that's just more clean up. Any ideas come to mind? Forget the oven step? TIA
You should watch Riyoya Takashima's video of the Vermicular factory in Japan. As a pan enthusiast, you'll certainly enjoy it
I greatly enjoy my de buyer pro pan. The handle is also beautiful. If I wanted to cheap out, I would get a Carbone Plus pan with a stainless steel handle.
I have the carbone plus with the same style handle as the mineral B, just minus the plastic "B" thingy.
I've used it in the oven a bunch with no problems. Just seems like a Mineral B for less money IMO
@@ascalon132 yeah the only difference is that it doesn't have the bee wax treatment so it might have rust on it like the ones I saw at the store. The stainless handle is much more beautiful on the pro than on the carbone
Nice! Just tonight I did a couple filets in the oven until 120 F then seared at high heat with the Mineral B Pro on the propane grill side burner. Awesome crust and beautiful medium rare center. The bonus was additional mega-seasoning for the skillet.
QUESTION Is carbon steel cherished and passed down to family like cast iron cookware is? If not why...?
That steak is looking good! The camera moving for the talking at the end was really distracting though, would stick to a locked off tripod shot next time
Wow, nice Ribeye! Made me hungry!
love these videos Scott and love my De Buyer pans, they beat everything
🇨🇵 thanks you for your service !
👍👍👍 EXCELENT 👌
Yes, a bit done for me but all else great Good vid, thanks
great video!! I was curious Scott if you had a temp in mind while searing? I did the water trick, but I guess it was way too hot or got hotter after the water trick ... left the steaks on for 2 mins each side and they were burned. I have an electric stove top and I used the High setting ... maybe I should dial it back to 7-8? It is a 1-9 dial then High
What is the size of that de buyer?
9.5” 6:37
Hi Uncle Scott!
I am looking at buying a set of copper pans. Hoping you can advise here- trying to decide between the de Buyer Inocuivre and the Mauviel M’Heritage 200CI. Any thoughts about which to go for?
Bravissimo!!!
Beautiful steak
Just got my first DeBuyer Mineral B pan. Have yet to season it. I have a couple questions ~ 1. Are you sure I can season it in the oven with the plastic B on the handle and .... 2. Could you please tell me how to cook a TBone steak in this pan. I'm Canadian, my husband is from the southern US and prefers a TBone steak. Thank you so much for any help you can lend. All the best from the east coast of Canada. 👍
Plastic handle should be seasoned on stovetop only! I will send a steak link tomorrow
@Uncle Scott's Kitchen thannnnnk you so much for your quick reply; that's awesome. I will watch for your recipe. Have a great weekend and thank you again. All the best 👍.
Perfect 👍
❤yummy
Great looking steak 🍖
Why not just use an infrared thermometer an nail the temperature exactly every time instead of the water/beading close enough is good enough technique?
My only problem with cooking with carbon steel is that can’t make a pan sauce with wine or vinegar etc. doesn’t work for me. If I’m gonna cook a protein, I’m gonna make pan sauce.
We use one of our de Buyer pans to make "Steak with green peppercorn sauce" a recipe I found on the internet, nice thick rib eye, white wine, stock, peppercorns in brine, cream etc. Have had no issues and extremely tasty.😋
0:16 "my mama's backside"? choose your word more carefully next time
Nothing couldn't be done in a stainless pan. Add to this the fact that often the carbon steel will have its precious seasoning ruined by the sear. The clean up of scraping the residue off the carbon steel, maybe even with chainmail, followed by oiling when the cooling process occurs, is much longer than a stainless scour. God forbid you use something acidic in the pan sauce. The parlor trick of frying nonstick eggs in carbon steel is amusing but pointless, and that is all the carbon steel is good for. A French omelette in carbon steel is perhaps a good test to give a prospective chef a test, but even Jacques Pepin used nonstick in his video. All much ado about nothing.