Up next in 10
How to Sear a Steak in Cast Iron | Chuck Eye Steak Recipe
21K views
Aug 22, 2023
We're sharing some easy tips on how to sear a steak in cast iron. We've also teamed up with Certified Angus Beef to help us with my favorite inexpensive cuts of beef, the chuck eye steak. #castironsteak #chuckeyesteakrecipe #certifiedangusbeef Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Where to buy Certified Angus Beef: https://www.certifiedangusbeef.com/buy/ Rode wireless mic: https://amzn.to/2ShDyEq Kent’s original and mesquite seasonings https://kentrollins.com/shop-1/ Clothing: Kent’s apron: https://kentrollins.com/shop-1/ Check out our new apparel collection: https://cowboy-kent-fourthwall.com/ _________ Follow Certified Angus Beef on Youtube: https://www.youtube.com/c/CertifiedAngusBeefLL _________ For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
View Video Transcript
0:00
If you take that piece and you meticulously put it on top of that steak. Brilliant. Brilliant
0:08
And then walk away. Oh, I... Drop the mic and let it be gone
0:13
Hey, hey, thank y'all for stopping by
0:34
My name's Kent Rollins, and we do a lot of cowboy cooking, but what we're doing today is some educational videos and some techniques, tips and tricks, how to
0:42
do a little cast iron steak. I'm talking about searing one where it's good and hot. Get that
0:47
great flavor there, get that great crust on it and then eat it. Like as always, Shannon will have
0:53
everything you need to know down there in description listed below. And be sure, all you new
0:59
viewers that if you're out there, be sure and share, like, and subscribe because we don't want you
1:03
to miss them out on anything that we're doing, especially today with my good friend Michael
1:08
Michael, thank you so much. It's so gracious for y'all to let us come into your test
1:13
here at certified Angus Beef. And we probably had more pan seared steak for me when I was young than we ever did grilled
1:20
You know, it was just one of them deals that that's the way Mama cooked it. Sometimes she might not have meant to sear it quite so much because she might have had something else going on
1:28
But it is a great way to finish off a piece of meat to take it to really a new extreme
1:34
And it's quick, it's easy, it's simple, and this is a value here too because we're using some great chuck eyes
1:39
So cast iron cooking at its best, we're going to use a piece of it. use a poor man's rib eye, also known as a chuck eye or a chuck rib eye. So ask your butcher
1:49
for those few inches of cut into the chuck that are really the continuation of the rib eye
1:55
and that's what they'll look like. These are about eight ounces each. We've got three of them
1:59
We're going to sear those up in a beautiful cast iron. And if I look to anybody for cast iron cooking
2:05
it's this man right here, so we're bound for greatness. Oh, we have had a lot of practice cooking
2:09
in cast iron. There's so many different. ways that you can do this. I've done cast iron, seared steak over an open fire
2:16
We've been out somewhere on a ranch or me and Shanby camping, but I've started them out in
2:20
the oven, pulled it up and put it on the burner then. But today we're just going to
2:24
heat this lodge skillet up with just some heat, put us a little oil and a little butter in
2:28
there and we are going to season them just like they are And they going to be some fine dining Super simple Let get it done Let get the heat going Well Michael my favorite piece of equipment in a kitchen not the stove the cast iron skillet
2:42
I think you can do so much with them, and they're great to see a piece of meat in because they hold heat so well
2:48
They transfer it even. And you can heat this thing. You can see we're on gas today we are
2:53
But one thing that I think folks might be misconceived with cast iron, you don't have to have this up here where the flames
3:00
are licking out the side. I do that too much. I put it all the way up. Because when you're cooking
3:04
with cast iron and you've got a flame that's here to get it hot, then let's conserve energy
3:10
conserve heat, because we're holding that in. Once it's hot, just put it at a medium low to hold it
3:15
You can put it to medium to hold it to where you get ready, but we want to make sure that
3:19
skill it's hot. And the one way that we always make sure that I think it's hot in my house
3:24
is I touch it. Now, I don't recommend this to the people who have tender hands. That's no novice thing
3:29
that. No, because if it's hot in just an instant here, it is hot enough to see a piece of meat
3:35
down here in the bottom. But you can still hold your hand over there and you can feel that
3:39
We're at the perfect temperature. We can put that in. I agree. So now we want to put some
3:43
kind of oil. We've got to have some kind of lubrication in there. Something that's going to go
3:47
This is what? It's canola with some light olive oil, not too much, not fancy olive oil
3:53
But canola has a pretty high burn point, right? Right. So it can handle the high heat. That's important
3:58
and so you're going to swirl that around? Yes. And then do we want any other fat in there
4:02
I would put a little more fat in there, I would. I've got some tallow. So this is some beef fat
4:07
You can put that in? Yeah. And you can hear that sizzle. We know things are good and hot
4:12
Do you put butter in when you do it this way? Do you want any? I would take a little. Let's do it
4:16
We're going to make this the best steak ever, aren't we? I do like some butter in
4:20
So a little butter in. We swirl that around and then we put our shakes right in, right? Yes, sir. We have got them seasoned
4:24
You season them all ago with a little just salt and pepper mix. So we've got three chuck eyes. I'm just kind of kind of separate them, put them evenly around the pan to give them room
4:34
And we'll put that last one right here, make sure they all have room, and then... Yes
4:43
Don't quit now. Let the crust develop. That's right. Let it go ahead and make this crust. You'll be able to see it as you're cooking it
4:50
If you were looking at a time here on some 8 ounce steak, Michael... Two minutes per side is probably what we're looking at
4:56
because you want to see that crust reach up there a little bit
5:00
and then let's flip them. But do you sear the sides on yours, my friend
5:03
If it's thicker, I'll hold the tongs, and I kind of take the edge and kind of get it all crusty all around it because we all like it That right But be sure when you starting this with your skillet once you get good cast iron hot it holds heat really well
5:18
You can maintain that heat, even turn it down a little to where you're not just scorching everything, burning that oil
5:23
If you're seeing a lot of smoke come out of here, it's way too hot. I'm an impatient guy
5:28
I often want to peek. Is it okay if I peek at it now? Yes, you just go ahead and peek on, my friend
5:32
See, that's got a good crust going on there. But that's due to a good hot skillet that we started with and letting it heat the correct amount of time
5:41
And that is when you can just barely touch it or you can hold your hand over here this close from it and still feel that heat penetrating through there
5:48
So I'm really liking the color you got these, my friend. There we go
5:54
And you get this great flavor and aroma that just comes out of there and it just hits you
6:00
This brings back a lot of memories for me when I was a small child and I'd wore in a house
6:04
and my mama would be searing some meat in a stilet. It might be this thick at our house back then
6:09
but that smell is something you never forget. I agree. Speaking of aromas, do we want to add anything else in this
6:16
At this point, we can kind of add more butter and kind of start swirling that on top of these sticks
6:21
Get that butter. Get that rolled back up there. And if you have garlic and herbs, that's the time
6:26
So we took some smashed garlic clothes. Just took two gloves and can't put his muscle to it
6:34
We're going to smash them. We're going to throw that in and then throw the herbs in
6:39
And this can be on the steak, around the steak. Yeah. Okay, we're going to style these. That means we're going to make it pretty fancy. Are you okay with that? Take this a little herb, put that on top
7:28
With these? Yeah. I'll turn them like this. Oh, there is a correct wake up
7:32
And then you put them on top. Put that yet. I was nervous, Michael
7:39
Take two. Yes yes Oh my gosh That felt so good You can keep those Those are yours
7:53
He's like, I don't know what to do with these. Well, my friend, I think them look mighty pretty and they smell oh, so good
8:01
You get all that, the herbs and the garlic come reaching up out of there
8:05
But when you can sear something in cast iron, you got that butter, you got a little oil, got that beef fat
8:10
all that flavor just jumps out there in greets you and you think this is a holiday
8:14
this is the best day ever because we just took a piece of cast iron that has been around forever
8:19
cast iron has and transformed it into making a great dish for us really quick and simple
8:23
all those herbs came through the garlic
8:40
This is when you slick your hair back, Michael. Give it one of these. All right. Yes
8:44
Because what we're doing right now is what you call cool, brother. Because this right here don't get no better than that
8:49
And the sun never sets on cool. I don't care if you're in the kitchen or not. You know what doesn't get any better
8:53
It's being with you, my friend. This has been one heck of a great time. Well, from you with Cast Iron
8:58
It's been a dream. It's been an honor. Thank you so much. Oh, it has been our pleasure
9:02
And we want to thank the Certified Ain't Just Be Family, my friend. This brand right here means a whole lot to me
9:07
And you standing behind it means even more. So it is a great deal that you have, and y'all have going here for us, and we're privileged to be a part of it
9:15
We hope you learned something from this. This is really quick and simple. The longest time it takes is maybe to preheat the skillet
9:21
You can do this any time you've got to go in, and we'll use a little value-saving meal here with the chuck-eye deals
9:26
so don't be afraid to ask your butcher for them. Again, we tip our hats to all the servicemen and women and veterans who have kept this old country safe
9:34
Keep that flag flying above camp wherever we're at. We want to thank you for taking time out of your busy day to watch our videos
9:41
Again, thank you, Michael, and all your family here at Certified Angus Beef. And we will see you down the cast iron seared steak trail
9:50
We're going right here to the door. A big thank you to the folks at Certified Angus Beef
10:01
I tip my hat to you, I do. And folks, if you're looking for some more recipes and some more tips
10:07
Be sure and check out their YouTube channel because, oh, they got you covered. They do
10:11
And if you're looking for maybe to save some money on some beef, hey, be sure and check out a video we did inexpensive cuts of beef
10:18
It'll save you some money and, ooh, so tasty
#BBQ & Grilling
#Food
#Meat & Seafood