To create beautifully charred meats and crispy skin fish filets, restaurant chefs use sauté pans designed to take high heat. Searing caramelizes the outside and locks in flavor. In the home kitchen, cast iron and stainless steel pans are favored by many, but carbon steel has advantages over both. No health issues are associated with using carbon at high heat and cleanup is easy. Like woks, once a carbon steel pan is seasoned, the surface turns black so there is no need to brandish a scouring pad and cleanser.
Working with carbon steel
Available in cooking supply stores, the heavy duty pans are half the cost of stainless steel and twice the price of cast iron. In Southern California, Surfas Culinary District carries the pans in their stores and online. Once seasoned according to the manufacturer’s directions, the pans are virtually indestructible and designed to last a lifetime.Some additional care needs to be taken. Never soak a carbon steel pan in water or place in a dishwasher. Simply scrub with a little soap to remove particulates and grease, rinse, then heat the pan on a stove top burner until dry and the pan is ready to use again. Acidic ingredients such as lemon juice and tomatoes can affect the seasoning of the pan, but that is easily remedied by following the manufacturer’s directions.
The pans I use are the heavy duty de Buyer and the Paderno 12.6-inch. A bit lighter than a comparably sized cast iron pan, the extra long handle never gets hot when used on the stove top. At high heat, the surface of the carbon steel pan becomes nonstick with the smallest amount of oil.
Very much like Chinese stir-frying, cooking at high heat requires all ingredients to be prepped before cooking begins. To avoid risking a burn, experts suggest using a pair of long metal tongs, 12 inches or longer to manipulate the ingredients in the pan.
Get ready for some serious heat
A good exhaust hood with a fan above the stove is also necessary. High heat’s sweet smoke can turn from pleasure to pain if unvented. Many a meal has been spoiled by the annoying screech of a smoke alarm.
Use an oil that can tolerate high temperatures. A proponent of high-heat cooking to prepare his signature crispy salmon filet, chef Taylor Boudreaux of Napa Valley Grille in West Los Angeles, Calif., recommends a blend of canola (80%) and olive oil (20%).
Keep a premixed bottle on hand in the kitchen and you’ll always be ready for a smokin’ good time.
Pan Seared Bone-In Ribeye Steak
I believe a little bit of steak goes a long way, so my preferred portion is 6 to 8 ounces. Quality rather than quantity makes the difference in this supremely easy-to-make, protein-centric dish. Buy the highest quality steak available.
A good steak deserves good accompaniments that are entirely personal in nature. One person draws pleasure from a side of fries, another prefers a baked sweet potato with butter. Some diners wouldn’t eat red meat without a glass of red wine. I enjoy a charred steak with caramelized onions and shiitake mushrooms served alongside garlic-parsley mashed potatoes, a carrot-broccoli sauté and an ice-cold perfect Manhattan up with a twist. But that’s me.
The times indicated in the recipe are estimates. The thickness of the steak will affect how long the meat needs to be cooked to reach the desired level of doneness.
1 bone-in ribeye, T-bone or Porterhouse steak
Sea salt and ground black pepper to taste
½ teaspoon blend of canola oil (80%) and olive oil (20%)
1 teaspoon sweet butter (optional, see variations)
1 garlic clove, peeled, root end trimmed (optional, see variations)
½ teaspoon finely chopped chives, or the green part of a scallion (optional, see variations)
1. Wash and pat dry the steak. Season lightly with sea salt and black pepper. Set aside.
3. Place the carbon steel pan on a burner on a high flame.
4. When the pan lightly smokes, drizzle the oil into the pan. In seconds the oil will smoke.
5. Using tongs, place the steak in the pan. Press down gently along the edges and the meat next to the bone. Pressing too firmly will force juices out of the steak which would diminish the flavors.
6. Allow to cook and sizzle. Steaks are best served medium-rare. Make adjustments as to time if you prefer yours less or more cooked.
7. After 3 to 5 minutes, turn the steak over. After another 3 to 5 minutes, press against the middle of the steak. If the meat feels solid, it is cooked. If it can be pressed down easily, then it probably requires more cooking. To be certain, use a sharp paring knife to make small cut in the middle of the steak. Inspect and determine if the steak has cooked to the state of doneness you enjoy.
8. Serve hot with your preferred sides and beverage of choice.
1. Use a combination of stovetop searing and oven baking, as many restaurant chefs do. To do this, sear the steak for 2 minutes on each side, then place in a 400 F oven for 5 minutes. To remove the pan from the oven, remember to use an oven mitt. The handle that rarely gets hot on the stove top will be very hot after spending time in the oven.
2. Test for doneness as before. If not cooked to your preference, place back in the oven.
3. After removal from the oven or the stovetop, drop a teaspoon of sweet butter and a crushed garlic clove (peeled) into the pan. Spoon the butter-garlic mixture over the steak, bathing it in the sauce. Discard the melted butter and garlic before serving. Place the steak on the plate with the sides.
4. Sprinkle 1 teaspoon finely chopped chives or the green part of a scallion over the steak just before serving.
Caramelized Farmers Market Vegetables
Perfect as a side dish or as an entrée with noodles or rice, the vegetables should be charred but not overcooked so their texture is al dente. Using the freshest, highest quality vegetables will create a better tasting dish. Butter is optional, but a small amount can add a level of umami that turns a good plate of vegetables into an outstanding one.
2 large carrots, washed, root and stem ends removed, peeled, cut into rounds or 1 -nch oblongs
1 medium onion, washed, root and stem ends removed, peeled, julienned
3 garlic cloves, skins and root ends removed, smashed, finely diced
2 cups broccoli florets, washed, sliced long ways into bite-sized pieces
2 cups Brussels sprouts, root ends trimmed, cut into quarters or julienned
1 cup shiitake or brown mushrooms, washed, stem ends trimmed, thin sliced long ways
1 teaspoon blend of canola oil (80%) and olive oil (20%)
Sea salt and ground black pepper to taste
1 teaspoon sweet butter (optional)
Pinch of cayenne (optional)
1. Assemble all the vegetables on the cutting board, ready to use. If serving with steamed rice or cooked pasta, have that prepared as well.
2. Set the burner on the highest setting. Place the carbon steel pan on the burner. Allow to heat until a small amount of smoke begins to form.
3. Drizzle in the blended oil. When it smokes, add all the vegetables.
4. Using the tongs, toss the vegetables frequently to prevent burning. Toss for 3 to 5 minutes or until the vegetables are cooked al dente.
5. Remove the pan from the burner. Because the carbon steel is still very hot, continue tossing the vegetables. Add the butter and cayenne (optional). Toss well. Taste and adjust seasoning with additional sea salt and pepper.
6. Serve hot as a side dish or with the pasta or rice.
— If caramelized onions are preferred, cook them separately until they take on a golden color, then add the other vegetables.
— Substitute or add vegetables you enjoy, such as zucchini, turnips, kale or kohlrabi. Since some vegetables cook more quickly than others, learn which ones need to go into the pan ahead of the others. For instance, small diced turnips and kohlrabi would go in first before adding the other vegetables.
— Instead of adding butter and cayenne (optional), add 2 tablespoons soy sauce or an Asian sauce (optional), and for added heat, add 3 tablespoons finely chopped Korean kimchi (optional).