I basically started making this while playing the video and it started getting a bit smokey. I think maybe cause vent can is broken. I dunno if you have any tips for that but the final product was absolutely fabulous! I really appreciate the life lesson🤓
As a chef for a number of years if I may suggest to always oil the steak not the pan, and when seasoning season with salt alone no pepper, salt cooks the pepper will just burn, season with the pepper after cooking.
@@alejandromarin6912 You are looking at getting the meat seared quick so it retains all the moisture from within the steak, oiling the meat with good quality olive oil helps with getting it seared quicker than if you oil the pan / grill which in turn will give you a nicely seared and tender steak,assuming you have a decent starting product of course.
I've never tried adding pepper afterwards and my steaks always turn out amazing on my grill, I will now try that and will let you know what I think. Also agree with oiling the steak and not the pan
You took the words right out of my mouth pan should always be preheated and oiled before starting and your meat should always be lightly oiled as well and pepper will burn the hell out of your meats you only need a little salt everything you can put on later when it's juicy and tenderly done.
Buddy , you are awesome . Older guy here with limited cooking skills. This little tutorial was incredibly informative and helpful. What makes it all the more better is its absolute simplicity that even a simpleton like me can do it. Keep in mind that there are so many people like me who know nothing about cooking , but are looking for wholesome easy to cook meals. You EARNED my subscription. Cheers mate , from UK.
@@TNS_Mafia Not at those high temperatures. Olive oil quickly goes rancid and breaks down . Olive oil is a MUFA , mono unsaturated fatty acid. The heat will cleave that mono bond and turn it into saturated fat. Extra virgin olive oil is healthy for you , use it liberally as a dip or for dressing , just don’t cook with it.
@@TNS_Mafia Not really. Olive oil is healthy as a dip and for drizzling on salads and various foods. But not for cooking. Here’s a link which you may find helpful. th-cam.com/video/Tg6qO3aEw9E/w-d-xo.htmlsi=I1gwuljl0VnZZc3Q
I cook my steaks the same way. Only input I have is make sure the steak is room temperature. I marinate and put the steak in a Quart freezer bag. Then I lay it on the counter for 1-2 hours. GREAT Video! I stopped Grilling steaks LONG ago.
I’ll do you one better, pat the steaks down with a paper towel before hand, season it, and keep it out of the bag so the moisture stays off the outer layer and stays trapped inside the steak. That hour just put it in the microwave or oven if you aren’t using them. I just throw them on a plate and put it in the microwave out of the way. (I don’t turn the microwave on for those wondering) This will form the crust really well while keeping it juicy.
We threw some nice steaks on our cast iron and cooked them this way (asking some fresh onions and garlic cloves). It was simply devine. Thanks for sharing this fantastic video..
I fast Thursdays, I'm 30 hrs in and watching this, drowning in drool (sucker for punishment) To-morrow for breakfast it's T-bone steak. Look forward to tryin' your method.
Smoking the oil (basically burning and causing free radicals to pop off) off the top is not how you get a top-tier steak. You're cooking at way too high a temp (by the looks of it, 450+), which is apparent with how quickly the steak got a pitch-black sear and how quickly the olive oil smoked, which is not what you want (and yes, that's burned, this isn't a grill). You're overcooking the outside while it's not able to sit long enough for the inside to cook properly. Pan is also way too hot to be adding butter, you don't want to burn the butter, which happens very quickly after you're around 400 degrees. Bring the temperature down before basting and adding herbs, garlic, etc. The steak probably still tastes great, hard to go wrong, but it could be way better with some adjustments. In short- sear at 400-425 degrees, 2mins each side. Bring pan down to 375ish degrees and add butter/extras, then cook each side for 1-1.5 mins while basting consistently. Rest for 10mins.
I marinated in a little italian dressing for a few hours, 2 -1" thick NY strip steaks. Pat dry out of frig at least 20 mins., used Kosher salt a little thyme and rubbed in small amount of Avocado Oil, pepper. Got the pan very hot with more oil. Cooked just like you did, with butter towards the end. One of the very best steaks I ever made. Somebody said "is this porterhouse?" It was AMAZING! I pass on the garlic, it burns too easy. Thanks for making this video! GREAT JOB...CHEERS!
Italian dressing is the best to marinate with. I just let mine marinate 24 hours and I'm super excited to see how it turns out on the cast iron skillet. Will be my first time cooking on cast iron.
I started over a week ago. And it's amazing how well you can do right at the start. Now I am making a steak a day and trying slightly different ways each day. Now I annoy all my friends with non-stop steak talk!
Nice video. I prefer to salt the steak (no pepper) the night before and leave it in the fridge uncovered, then bring up to room temp before cooking(dry brine). Pepper season after cooking as it just burns in the pan.
I never cooked a steak that I absolutely loved. That changed today with tips from your video. I used avocado oil in the cast iron and slapped some on the steak then seasoned it with coasher salt and onion powder. Cooked for 8.5 minutes total. Thing was a perfect medium rare. Perfection.
Jeez, finally something useful on TH-cam. There is an old video of Anthony Bourdain and he talked about the importance of butter in cooking at restaurants.
The local butcher sells a seasoning salt with pepper and a little celery salt mixed in. It’s a great steak seasoning. I church it up with garlic and onion salt.
Hey brother...Omgosh I so appreciate this video. This was the 2nd time ever trying to cook a steak and it was PERFECT! I couldn't believe it. It was a Birthday dinner for my mother & I and it was an awesome success. Granted, I did marinate the steaks over night but I patted them dry w a paper towel and then followed your directions to a "T" except I used mushrooms and onions for the veggies. Then I put it all on top of a bed of homemade mashed potatoes. Delicious💜
For high heat I don't recommend extra virgin olive oil because it can make the steak taste real gritty I would use more of a high heat oil like avocado unrefined peanut oil or safflower oil could use unfiltered olive oil it has a higher heat tolerance but extra virgin olive oil Burns very easily makes the steak taste gritty
Do NOT use any “vegetable” oils, especially the industrial seed oils! (They’re canola, corn, soybean, safflower,sunflower, and their ilk.) They cause so much inflammation in your body! Use beef tallow instead.
Obviously a matter of taste, but I'd suggest adding some thyme to the steak seasoning. Fresh sprig if possible, but dry works well, too. Just toss it in with the butter.
Don’t forget the fresh garlic as well I pull the butter out a couple of hours ahead to soften it, mix garlic and herbs d’province I also use the excess to sauté up some sliced baby Bella shrooms to go over the steak
Nicely done video on cooking steak on a cast iron pan. Giving us cooking time per side and overall cooking time was really helpful. This information was missing in some of other videos. Also re-using the butter sauce for a veggie side was a nice additional touch. Great video Ryan. Thanks for sharing.
@@omnientertainment5852 This ain't no Chef! This is man-cave cookin! LOL! (It wasn't that hot at first so he got away with it (from practice and knowing his skillet/stove), later with the veg he had to use something, the shorts were right there man...)
Don't forget to season it. Keep a cast iron well seasoned and you'll have a great pan for a lifetime. I've had tye same pan for over 10 years. I use it for everything
@@leilacastellanos2223 Cowboy Kent Rollins is my go-to guy for all things cast iron: th-cam.com/video/ljSQrSoSYAE/w-d-xo.html th-cam.com/video/rRZMXZfcol8/w-d-xo.html
I purchased some grass-fed/finished ribeyes. Eager to cook them right, I took to youtube for help, found this video, and decided to follow it. By far the best steaks I've ever made. Awesome video that's easy to follow. Great upload Ryan Maya, thanks a bunch! I also purchased some grass-fed/finished ny strips and will follow your video on how to cook those as well.
I did the same this evening! Got 100% grass fed and finished rib-eye on sale at Sprouts. I used Montreal steak seasoning, followed the directions and finished with garlic butter. Sautéed fresh mushrooms in the leftover sauce. Best steak I’ve ever had!
This is the best way to get the perfect steak. Just a little pointer, it is important to always make sure your stove is leveled out so there's no puddling on one side. That way your oil and butter etc, is even on the bottom of the pan. Actually for anything cooked on a stove. It makes a huge difference. Keep up the great work
I use the same method only I start with bacon grease. It’s horrible for my health but my great grandfather used the bacon grease recipe so now I’m addicted to it.
Great job. Try putting some garlic and rosemary in with the butter when you baste. I'd do only 6 minutes...better rare than medium. The cast iron is a winner for sure.
I grew up on a cattle ranch and had access to prime beef. I don't understand why a significant number of these videos drown a great tasting steak with butter while cooking, changing the flavor. I know restaurants do it, but I think the meat can stand on its own, providing a delicious flavor.
Good job! Thank God! You told how many minutes to cook the T-bone steak total! That’s exactly what I have been waiting to hear! 8 minutes total for Medium rare. I like mine medium rare or medium. Do you turn down the heat after the sear for cooking the rest of the steak? A lot of these cooking videos leave out critical information and tips. The Zucchini you cooked in the pan with the same butter you cooked the steak in…great idea! I’ll try that!
For the way I eat steak, that would qualify as medium, approaching medium-well. I like to see if the cow still has reflexes when I take a bite. I only stop cooking when it stops jolting and not a moment later.
Some really good tips here. Will try cooking until 115 degrees. I would add thyme and garlic to basting. Also, I find that letting the steak sit in the fridge overnight helps bring out flavors too.
You don't want to cook a cold steak. If it was in the fridge you need to "let it rest" (come up to room temp) before cooking or it will be harder to sear. So, rest before, rest after.
Nice video! Although I love olive oil, I only use oils with a high smoke point. Grapeseed (like you mentioned), Avocado, canola, peanut etc. Typically Avocado, but my olive oil always smokes far too much.
Oh man, I cooked my first ribeye in my raised cast iron skillet and did exactly as stated in your video. I added garlic rosemary and butter and evoo. Oh h was it great. I was stupid to think I couldn’t do a stove top fry. Now I know. I bought my skillet last week and I’m glad I finally purchased one. Thanks it was great tender and juicy
Usually I use crushed and minced garlic instead of powdered in the oil and more with the butter when I have it. Otherwise I do the same using powder. Either way, can't lose.
Ha. Bought an $11 New York. I'm like.. whadda am I gonna do with this? Hit the YT, found this post. Boom. Nicely done. If I have to nitpick - for 3/4in thick NYs gotta go 9 to 10min total cook in the pan over stovetop. 8min ended up a bit too rare.
Been cooking ribeyes for years in cast iron skillet. I do 3 min per side( 2 inch steak) on medium heat. I add enough oil in pan to just coat it. Comes out perfect medium rare each time and delicious.
Did my first one today and did 3 1/2 mins each side because I thought my steak was a bit too thick. Could have been just a tad less cooked. Came out so good but I will def do 3 minutes each side next time!
Look up recipes for basting steaks before cooking and after cooking. I usually cook mine without anything. If you want basting sauces then tinker with a recipe until you find one you like. Again, if all else fails just cook the steak without anything. Good luck.
I love cooking steak in my cast iron pan, but it smokes up the house. Lately I’ve been doing a reverse sear. Since you only want the pan to sear the steak, you can do most of the cooking in the oven then finish it off in the pan without setting off the smoke detectors. You should try it and make a video. I think you’ll like it.
I've been doing what you do in reverse.... 1st searing the steak on the pan to seal in juices and get it brown, then bake 6-10 minutes until it's medium rare. Comes out great, but maybe there's a reason to bake 1st then pan fry? Any thoughts. Always love to improve
It's smoking up the house because the pan is too hot versus the oil. Different oils have different temperatures at which they start smoking. Olive Oil is lower than Canola (which smokes somewhere around 400oF - 450oF)
Looks tasty. It was actually cooked medium, not medium rare. Probably let it rest a bit too long. I cook in cast iron quite a bit and find it more challenging than my grill to get the right finish. Thanks for the good tips.
Hi, I'm not into cooking steaks but i always wanted to learn how to cook a real nice dinner for myself or cook for company when i do get someone to stop by and enjoy a nice meal with family or friends is always nice to know how to cook a nice meal to enjoy with anyone thank you for showing your program.
I've got something You will Love also for bone in Rib steak . But You will need a Bbqr and hickey or apple chuncks and a piece of cedar for fire . Direct fire cooking on the coals . I've done this for years .
You just got major points and a new subscribe. Never thought to do the fat cap first. Always wanted to use olive oil and now will. Love the perfect char. And the wonderful use for the remaining butter and fonde. And I always end up using my shirt as a pot holder, so laughed out loud at your pot holder. You taught me a lot in 5 minutes! And you ate off the bone!!!!!!!
Amazing video! I live on a second floor condo where grills are not permitted, sooooo I have a cast iron. I haven’t mastered steak and cast iron. This video has made me feel more comfortable to do it! Can’t wait! PS! The trio season is MY GO TO FOR ALL! Awesome!
Consider getting a Sous Vide. They're pretty cheap and they will cook your steak perfect every single time. It's fool proof. All you have to do after the Sous Vide is sear it. Great for condos.
This is EXACTLY how I used to cook Ribeye & NY Strip steaks I still use a Cast Iron Skillet and sear the steaks but after they are seared up nice I then place the skillet with the seared steak into a preheated 350 degree oven and turn the oven off and set a timer for 20 minutes and when the timer goes off the steaks are done and super tender , they are medium well done and perfect Easy and nice and tender.
Never use your clothing as a hot pad dude! There are far too many ways that could go tragically wrong. I use the Ov-Glove, it’s a nomex glove with non-slip grips that can easily handle 500f without burning your hand. Safety First!!
@@ryanmayacooks I actually just bought a 1915-1920 era Wagner Ware 11” cast iron skillet that’s been completely reseasoned and restored. They did a beautiful job - the cooking surface looks like glass but I got it mainly to use and something to hand down. I’ve always either grilled my steaks on an open grill or used stainless steel so cooking with cast iron will be completely new to me. I think the main thing will be learning how to control the heat with cast Iron.
I use gee instead of oil, seasoning the steak and let it stand for an hour to room temperature, then throw it in cast iron pan, gee or beurre clarifier will give the steak a wonderful taste.
One thing here that I would question is the smoke point of the oil and the butter. They both have fairly low smoke points , and that pan is HOT and I seem to be seeing a fair bit of smoke. I have some concern about exceeding the smoke point of the olive oil and butter as we are told this can alter the chemistry and as a result I feel I would be a bit more comfortable using clarified butter to cook that steak. Any opinions?
Oxidation point is important too. I don’t use delicate oil like olive oil for steaks, but beef tallow or ghee. Basting with butter is ok because it’s towards the end. I also add a clove of garlic and a sprig of thyme with the butter for basting. I really don’t like garlic powder on my steak.
My mouth was watering, buddy holding the cast iron pan with your shorts 😮 I about died 😂. I’m having steaks 🥩 this weekend and definitely following your tips. Uh less the shorts potholders 😅
Checkout how to make an AWESOME Tomahawk Steak: th-cam.com/video/Xyzfm4WQ4h8/w-d-xo.html
Can i use squash instead of zucchini ?
Learn the burning temp of olive oil. U burnt it an lost the flavor. Use real butter ya dumbshit
I basically started making this while playing the video and it started getting a bit smokey. I think maybe cause vent can is broken. I dunno if you have any tips for that but the final product was absolutely fabulous! I really appreciate the life lesson🤓
Zuchini???? WHY????? You might as well have just taken a HUGE shit in the pan!!! Sigh....
mostly hype, i would give this a 5.5 out of 10
As a chef for a number of years if I may suggest to always oil the steak not the pan, and when seasoning season with salt alone no pepper, salt cooks the pepper will just burn, season with the pepper after cooking.
Agree. No pepper. Will burn. Also; season salt side 2 in the pan as will sweat so can dry before turning
Why to oil that way chef? Thanks in advance for your response.
@@alejandromarin6912 You are looking at getting the meat seared quick so it retains all the moisture from within the steak, oiling the meat with good quality olive oil helps with getting it seared quicker than if you oil the pan / grill which in turn will give you a nicely seared and tender steak,assuming you have a decent starting product of course.
I've never tried adding pepper afterwards and my steaks always turn out amazing on my grill, I will now try that and will let you know what I think. Also agree with oiling the steak and not the pan
You took the words right out of my mouth pan should always be preheated and oiled before starting and your meat should always be lightly oiled as well and pepper will burn the hell out of your meats you only need a little salt everything you can put on later when it's juicy and tenderly done.
Instead of garlic powder crush 2 cloves put in the butter along with a sprig of rosemary and baste
Try my all-purpose blend of 5 spices in equal portions: Cayenne, Paprika, Turmeric, Dill and Celery Salt.
Followed this recipe to a tee, and got phenomenal results. Cast iron is my new friend.
This is an ALT used as support like an old dirty jock strap.
I tried this with a London broil. It came out amazing and my family thought I was a bit of a hero.
Buddy , you are awesome .
Older guy here with limited cooking skills.
This little tutorial was incredibly informative and helpful.
What makes it all the more better is its absolute simplicity that even a simpleton like me can do it.
Keep in mind that there are so many people like me who know nothing about cooking , but are looking for wholesome easy to cook meals.
You EARNED my subscription.
Cheers mate , from UK.
Try using an oil with higher smoke point such as avocado oil. Olive oil has low smoke point and burns very quickly. Hence the smoke.
Olive oil is best for heart health & arteries.
@@TNS_Mafiaactually tallow, bacon , and animal lard is best better than any oil on the market
@@helenellsworth9556 no pork is best for human consumption, but your ⚪️🤏🏾 so you born poisonous lol
@@TNS_Mafia
Not at those high temperatures.
Olive oil quickly goes rancid and breaks down .
Olive oil is a MUFA , mono unsaturated fatty acid.
The heat will cleave that mono bond and turn it into saturated fat.
Extra virgin olive oil is healthy for you , use it liberally as a dip or for dressing , just don’t cook with it.
@@TNS_Mafia
Not really.
Olive oil is healthy as a dip and for drizzling on salads and various foods.
But not for cooking.
Here’s a link which you may find helpful.
th-cam.com/video/Tg6qO3aEw9E/w-d-xo.htmlsi=I1gwuljl0VnZZc3Q
Oh man! I used your instructions and it is soooo good. I used mushrooms instead of zucchini and I am so pleased. Thank you!
This is an ALT used as support like an old dirty jock strap.
I cook my steaks the same way. Only input I have is make sure the steak is room temperature. I marinate and put the steak in a Quart freezer bag. Then I lay it on the counter for 1-2 hours. GREAT Video! I stopped Grilling steaks LONG ago.
I’ll do you one better, pat the steaks down with a paper towel before hand, season it, and keep it out of the bag so the moisture stays off the outer layer and stays trapped inside the steak.
That hour just put it in the microwave or oven if you aren’t using them. I just throw them on a plate and put it in the microwave out of the way. (I don’t turn the microwave on for those wondering)
This will form the crust really well while keeping it juicy.
Why'd you stop grilling steaks? They're arguably still pretty good and way healthier long term
We threw some nice steaks on our cast iron and cooked them this way (asking some fresh onions and garlic cloves). It was simply devine. Thanks for sharing this fantastic
video..
I fast Thursdays, I'm 30 hrs in and watching this, drowning in drool (sucker for punishment) To-morrow for breakfast it's T-bone steak. Look forward to tryin' your method.
I follow these directions to the dot, in the steak was unreal. Thank you so much for making such a video.
All good except the omega 6 oil. Canola and vegetable is even worse. Tallow or butter 👍
👍🏻 Clarified butter for the higher smoke point.
Smoking the oil (basically burning and causing free radicals to pop off) off the top is not how you get a top-tier steak. You're cooking at way too high a temp (by the looks of it, 450+), which is apparent with how quickly the steak got a pitch-black sear and how quickly the olive oil smoked, which is not what you want (and yes, that's burned, this isn't a grill). You're overcooking the outside while it's not able to sit long enough for the inside to cook properly. Pan is also way too hot to be adding butter, you don't want to burn the butter, which happens very quickly after you're around 400 degrees. Bring the temperature down before basting and adding herbs, garlic, etc. The steak probably still tastes great, hard to go wrong, but it could be way better with some adjustments.
In short- sear at 400-425 degrees, 2mins each side. Bring pan down to 375ish degrees and add butter/extras, then cook each side for 1-1.5 mins while basting consistently. Rest for 10mins.
Thank you for the specifics!
I like the speed of this video. I started my steak then looked up to see that I’m doing it right. Thanks for getting to the point in my time frame.
This man USED HIS GYM SHORTS THAT HE'S WEARING to grab a hot skillet with.
9.3/10 SAVAGERY. 🤣😭
I jus knew u were lyin’ 🤣💀bc gym shorts burn jus like skin!! 4:25 & y bother w. A fork😂😂
😂😂😂😂😂😂😂
😂@@jackiej8166
Facts 😂😂
I marinated in a little italian dressing for a few hours, 2 -1" thick NY strip steaks. Pat dry out of frig at least 20 mins., used Kosher salt a little thyme and rubbed in small amount of Avocado Oil, pepper. Got the pan very hot with more oil. Cooked just like you did, with butter towards the end. One of the very best steaks I ever made. Somebody said "is this porterhouse?" It was AMAZING! I pass on the garlic, it burns too easy. Thanks for making this video! GREAT JOB...CHEERS!
Italian dressing is the best to marinate with. I just let mine marinate 24 hours and I'm super excited to see how it turns out on the cast iron skillet. Will be my first time cooking on cast iron.
Cooked my first steak today July 19/23. Best thing I ever ate. Thanks bruv
I started over a week ago. And it's amazing how well you can do right at the start. Now I am making a steak a day and trying slightly different ways each day. Now I annoy all my friends with non-stop steak talk!
@@mikeygoodluck427 Enjoy your healthy diet man. Just make sure to exercise so your body can make the best of the meat nutrition
Hope you enjoy
@@mikeygoodluck427 Gawd I want to be your friend who lives close by! hahaha
😁😁👍
Olive oil has very low burning temp so putting it in a cast iron red hot pan will immediately burn the oil.
Right?
I've never cooked steak so perfectly in my life. Thank you.
Nice video. I prefer to salt the steak (no pepper) the night before and leave it in the fridge uncovered, then bring up to room temp before cooking(dry brine). Pepper season after cooking as it just burns in the pan.
I never cooked a steak that I absolutely loved. That changed today with tips from your video. I used avocado oil in the cast iron and slapped some on the steak then seasoned it with coasher salt and onion powder. Cooked for 8.5 minutes total. Thing was a perfect medium rare. Perfection.
Jeez, finally something useful on TH-cam. There is an old video of Anthony Bourdain and he talked about the importance of butter in cooking at restaurants.
You know the steak is going to be amazing when the dude used his shorts to hold the pan. That sear looks perfect!
The local butcher sells a seasoning salt with pepper and a little celery salt mixed in. It’s a great steak seasoning. I church it up with garlic and onion salt.
This is an ALT used as support like an old dirty jock strap.
Hey brother...Omgosh I so appreciate this video. This was the 2nd time ever trying to cook a steak and it was PERFECT! I couldn't believe it. It was a Birthday dinner for my mother & I and it was an awesome success. Granted, I did marinate the steaks over night but I patted them dry w a paper towel and then followed your directions to a "T" except I used mushrooms and onions for the veggies. Then I put it all on top of a bed of homemade mashed potatoes. Delicious💜
For high heat I don't recommend extra virgin olive oil because it can make the steak taste real gritty I would use more of a high heat oil like avocado unrefined peanut oil or safflower oil could use unfiltered olive oil it has a higher heat tolerance but extra virgin olive oil Burns very easily makes the steak taste gritty
@Dacia Sandero guys unfiltered olive oil don't smoke too much
I use bacon grease to fry my steaks. So good!
Do NOT use any “vegetable” oils, especially the industrial seed oils! (They’re canola, corn, soybean, safflower,sunflower, and their ilk.) They cause so much inflammation in your body! Use beef tallow instead.
So nice to see delicius cooking from diffrent countrys here I live in europa must say bravo bravo Bravissimo ☆☆☆☆☆☆
Obviously a matter of taste, but I'd suggest adding some thyme to the steak seasoning. Fresh sprig if possible, but dry works well, too. Just toss it in with the butter.
mmmm I will try this
Rosemary is ideal
Don’t forget the fresh garlic as well
I pull the butter out a couple of hours ahead to soften it, mix garlic and herbs d’province
I also use the excess to sauté up some sliced baby Bella shrooms to go over the steak
I toss in a few cloves of crushed garlic, rosemary and thyme in the butter when I start basting the steak and it’s 👌🤤
Love it!, this is the first time somebody teach how to cook a stake, thanks again
thank you!!!
Nothing like eating a sharp wooden dowel that kills vampires
@@mikeweiser2210😂😂😂😂😂😂
"Use a towel cast iron gets hot, im using my shorts..." haha
lmfaoooooo sometimes you gotta work with what you got
🤣🤣😂😂
😂
As Homer Simpson once said, “ you’ll have to speak up, I’m wearing a towel!” 🤣🤣🤣
Guy is a bit wacky..bet u he was high
I had never cooked a steak before. I followed these instructions and it turned out great.
A classic recipe in my opinion! Looks delicious, great job!
Nicely done video on cooking steak on a cast iron pan. Giving us cooking time per side and overall cooking time was really helpful. This information was missing in some of other videos. Also re-using the butter sauce for a veggie side was a nice additional touch. Great video Ryan. Thanks for sharing.
Will do!! Thanks for watching. In hot cast iron usually 4 min per side is good
No mit for handling the handle?
@@omnientertainment5852 This ain't no Chef! This is man-cave cookin! LOL! (It wasn't that hot at first so he got away with it (from practice and knowing his skillet/stove), later with the veg he had to use something, the shorts were right there man...)
Do you start butter basting after you flip the steak? Or do you do it after the second side is seared?
@@JacksonWalter735after you flip it, not after
Thank You I tried it and loved it. This was the first time cooking a steak black, it wasn't burnt though. It was delicious.
I just purchased my first cast iron skillet and can’t wait to try this recipe! Thank you!
wooohooo!
Don’t forget to season your skillet first.
Don't forget to season it. Keep a cast iron well seasoned and you'll have a great pan for a lifetime. I've had tye same pan for over 10 years. I use it for everything
@@Shykiddoable I am going to have to TH-cam this then. I don’t know the process.
@@leilacastellanos2223 Cowboy Kent Rollins is my go-to guy for all things cast iron:
th-cam.com/video/ljSQrSoSYAE/w-d-xo.html
th-cam.com/video/rRZMXZfcol8/w-d-xo.html
I purchased some grass-fed/finished ribeyes. Eager to cook them right, I took to youtube for help, found this video, and decided to follow it. By far the best steaks I've ever made.
Awesome video that's easy to follow. Great upload Ryan Maya, thanks a bunch! I also purchased some grass-fed/finished ny strips and will follow your video on how to cook those as well.
Lets go!!! Glad you enjoyed the vid, will be posting more just like this so hope you subscribe!
I did the same this evening! Got 100% grass fed and finished rib-eye on sale at Sprouts. I used Montreal steak seasoning, followed the directions and finished with garlic butter. Sautéed fresh mushrooms in the leftover sauce. Best steak I’ve ever had!
Awesome video! Need one of those thermometers. I keep cutting mine open to make sure it’s cooked. Still delicious though.
eatin the meat off the bone is the besttt parttttttt So AMAZINGGG
YESSS THE BEST.
First time ever have I seen someone make a real steak the right way! Thanks
This is the best way to get the perfect steak. Just a little pointer, it is important to always make sure your stove is leveled out so there's no puddling on one side. That way your oil and butter etc, is even on the bottom of the pan. Actually for anything cooked on a stove. It makes a huge difference.
Keep up the great work
yep this is so true!
The beauty of your cooking is it's simple and delicious. Stay blessed
add a sprig of fresh rosemary, thyme, and garlic cloves along with the butter before basting. never add garlic powder to your steak.
Oh damn! I gotta do this cuz I’m start’n to drool, looks fantastic!👍
I don't have a meat thermometer, but I usually do 3 minutes per side and 30 sec - 1 minute sear on the fat. Usually does the trick for me.
Thanks for the tip!
I use the same method only I start with bacon grease. It’s horrible for my health but my great grandfather used the bacon grease recipe so now I’m addicted to it.
Bacon grease is the trick I’ve been taught!
finally some good steak commentary
Great job. Try putting some garlic and rosemary in with the butter when you baste. I'd do only 6 minutes...better rare than medium. The cast iron is a winner for sure.
This is an ALT used as support like an old dirty jock strap.
I grew up on a cattle ranch and had access to prime beef. I don't understand why a significant number of these videos drown a great tasting steak with butter while cooking, changing the flavor. I know restaurants do it, but I think the meat can stand on its own, providing a delicious flavor.
Taste the meat not the heat
Totally agree
Garlic is even bigger problem. Then the steak tastes like garlic. 😞
Totally agree.
Did this the other night. Came out perfect. Just getting another refresher tonight. Great video and easy to follow. Thanks.
Good job! Thank God! You told how many minutes to cook the T-bone steak total! That’s exactly what I have been waiting to hear! 8 minutes total for Medium rare. I like mine medium rare or medium. Do you turn down the heat after the sear for cooking the rest of the steak? A lot of these cooking videos leave out critical information and tips. The Zucchini you cooked in the pan with the same butter you cooked the steak in…great idea! I’ll try that!
Wooooo awesome feedback. Glad you enjoyed the vid!
An excellent video and a great recipe!
Wow that was fantastic! I’m so hungry now! Lol. Question: How do you keep your smoke alarms from going off?? Blessings always! ❤️✝️
DUDE! Mouth is totally watering. I’m gonna give it a shot your way next time. I got two 1 1/2” ribeyes yesterday and they are beautiful
The quick 5- minute GRITS IS INCREDIBLE...
I WAS JUST COOKING A STEAK.
For the way I eat steak, that would qualify as medium, approaching medium-well. I like to see if the cow still has reflexes when I take a bite. I only stop cooking when it stops jolting and not a moment later.
Must be a vampire
Thanks for the tutorial on the skillet cooked steak. I will try this
Some really good tips here. Will try cooking until 115 degrees. I would add thyme and garlic to basting. Also, I find that letting the steak sit in the fridge overnight helps bring out flavors too.
You don't want to cook a cold steak. If it was in the fridge you need to "let it rest" (come up to room temp) before cooking or it will be harder to sear. So, rest before, rest after.
@@musicalmystery1993 That's right. It takes about 45 minutes for it to reach room temperature.
Looking forward to making this! What cooking instructions would you recommend for someone that prefers medium well?
The F-ing ultimate bachelor!
What a BOSS!
hahahah thanks
Hey Ryan, is it important to bring the steak out of the fridge and leave it at room temperature for about 20 to 30 minutes before cooking?
2:10 I tried this, and the butter immediately went up in flames in the pan. Very scary, but was easy to put out. Was my pan TOO hot?
Olive oil has a low flash point as does butter, (you need to use "clarified" butter) otherwise🔥🔥🔥
Looks totally yummy and the steps look really easy. Love the addition of the zucchini in the pan.
Nice video! Although I love olive oil, I only use oils with a high smoke point. Grapeseed (like you mentioned), Avocado, canola, peanut etc. Typically Avocado, but my olive oil always smokes far too much.
I didn't have any canola oil so was annoyed with myself
throughout the cooking process do you have the heat always at max? Or do you change it to medium halfway through? Please answer
Oh man, I cooked my first ribeye in my raised cast iron skillet and did exactly as stated in your video. I added garlic rosemary and butter and evoo. Oh h was it great. I was stupid to think I couldn’t do a stove top fry.
Now I know. I bought my skillet last week and I’m glad I finally purchased one. Thanks it was great tender and juicy
lets go!!! glad I can help. how great was it?
I like your seasonings, butter, everything but the olive oil and grapeseed oil. Good video- Thanks.
Usually I use crushed and minced garlic instead of powdered in the oil and more with the butter when I have it. Otherwise I do the same using powder. Either way, can't lose.
good tip!! ill have to try
Ha. Bought an $11 New York. I'm like.. whadda am I gonna do with this? Hit the YT, found this post. Boom. Nicely done. If I have to nitpick - for 3/4in thick NYs gotta go 9 to 10min total cook in the pan over stovetop. 8min ended up a bit too rare.
My mother did that with zucchini but she also would throw in cherry tomatoes and a little parm. So good.
Been cooking ribeyes for years in cast iron skillet. I do 3 min per side( 2 inch steak) on medium heat. I add enough oil in pan to just coat it. Comes out perfect medium rare each time and delicious.
Did my first one today and did 3 1/2 mins each side because I thought my steak was a bit too thick. Could have been just a tad less cooked. Came out so good but I will def do 3 minutes each side next time!
Do you flip it multiple times or once
Flip it once. 3 min per side. If not done enough for you add a min to each side.
@@Sam-lx9sc do you base it?
Look up recipes for basting steaks before cooking and after cooking. I usually cook mine without anything. If you want basting sauces then tinker with a recipe until you find one you like. Again, if all else fails just cook the steak without anything. Good luck.
Pretty good video, but I'd change the oil to a small scoop of tallow, use fresh garlic rather than powder, and I'd forego the butter.
Just cooked a T-Bone and Zucchini prepared this way. They were both BOMB! Thanks for the idea.
I love cooking steak in my cast iron pan, but it smokes up the house. Lately I’ve been doing a reverse sear. Since you only want the pan to sear the steak, you can do most of the cooking in the oven then finish it off in the pan without setting off the smoke detectors. You should try it and make a video. I think you’ll like it.
I've been doing what you do in reverse.... 1st searing the steak on the pan to seal in juices and get it brown, then bake 6-10 minutes until it's medium rare. Comes out great, but maybe there's a reason to bake 1st then pan fry? Any thoughts. Always love to improve
It's smoking up the house because the pan is too hot versus the oil. Different oils have different temperatures at which they start smoking. Olive Oil is lower than Canola (which smokes somewhere around 400oF - 450oF)
A good air purifier (machine, with charcoal and HEPA filter etc.) can remove smoke from indoor air.
Looks tasty. It was actually cooked medium, not medium rare. Probably let it rest a bit too long. I cook in cast iron quite a bit and find it more challenging than my grill to get the right finish. Thanks for the good tips.
My man grabs a smoking hot cast iron skillet bare handed at 0:50, what a legend
Just cooked a steak following your instructions. Will be sure to let you all know what the outcome was after I eat it! 😊
@Hello there, how are you doing this blessed day?
Hi, I'm not into cooking steaks but i always wanted to learn how to cook a real nice dinner for myself or cook for company when i do get someone to stop by and enjoy a nice meal with family or friends is always nice to know how to cook a nice meal to enjoy with anyone thank you for showing your program.
Hope you enjoy!!!
Thank you for you're help, i have to try it and see how it will come out okay thanks again for your information thank you very much.
I've got something You will Love also for bone in Rib steak . But You will need a Bbqr and hickey or apple chuncks and a piece of cedar for fire .
Direct fire cooking on the coals . I've done this for years .
Note: If mitten isn’t in radius use shorts for grabbing cast iron handle
lol. Just get a mitt already, right? lol
You just got major points and a new subscribe. Never thought to do the fat cap first. Always wanted to use olive oil and now will. Love the perfect char. And the wonderful use for the remaining butter and fonde. And I always end up using my shirt as a pot holder, so laughed out loud at your pot holder. You taught me a lot in 5 minutes! And you ate off the bone!!!!!!!
You better gets different input. This guy knows nothing.
I was not prepared for how much smoke was going to fill my small apartment. Steaks turned out well though!
I like fresh garlic as opposed to powder and fresh rosemary & onions , I'm definitely going to try the zucchini that was a good move.
I really loved the zucchini idea. Can't wait to try it thanks
Or splash a little of your wine in the pan to deglaze and pour that back over the steak - yum!
Getcherself a danged pot holder! Dinner looks delicious
Amazing video! I live on a second floor condo where grills are not permitted, sooooo I have a cast iron. I haven’t mastered steak and cast iron. This video has made me feel more comfortable to do it! Can’t wait!
PS! The trio season is MY GO TO FOR ALL! Awesome!
Consider getting a Sous Vide. They're pretty cheap and they will cook your steak perfect every single time. It's fool proof. All you have to do after the Sous Vide is sear it. Great for condos.
This is EXACTLY how I used to cook Ribeye & NY Strip steaks I still use a Cast Iron Skillet and sear the steaks but after they are seared up nice I then place the skillet with the seared steak into a preheated 350 degree oven and turn the oven off and set a timer for 20 minutes and when the timer goes off the steaks are done and super tender , they are medium well done and perfect Easy and nice and tender.
I followed your steps tonight.
Best steak I’ve ever made!
Who would have thought putting butter in the pan?!
Outstanding!!
I just finished watching your video. I really enjoyed you. You did such an awesome job. You inspire me and your channel is lovely👌👏👏👏🌷
Thanks for the tip, now I’m probably going to buy a steak tomorrow and follow the same technique.
Never use your clothing as a hot pad dude! There are far too many ways that could go tragically wrong. I use the Ov-Glove, it’s a nomex glove with non-slip grips that can easily handle 500f without burning your hand. Safety First!!
Did you say what temperature (high, medium)? Thx😊
I thought you were crazy but I just did a KC Strip and it worked perfectly. I put in sliced mushrooms after the steak and they were killer. Thanks
Lets go KC strip! I never heard of thatl, what is it?
@@ryanmayacooks - A porterhouse steak has a filet and the other side of the bone is the strip.
@@kenstrain4366 Gotcha, thank you man! Whats your favorite way to cook it?
@@ryanmayacooks - the local Meijer has angus Porterhouses for $6.99/lb on sale. We like grilling them.
That is freaking AWESOME. thanks for the input! Will have to try!
I have a dry aged ribeye, 1.5 inches thick, how long on each side would you estimate would be ideal for a medium-rare cook?
aboout 4 min each side
That’s a hell of a good sear! Good job! I could almost taste the juiciness and deliciousness of that steak when you took a bite lol
Lets go!! haha that was the point. glad you like it!! Do you have a cast iron pan so you ccan try?
@@ryanmayacooks I actually just bought a 1915-1920 era Wagner Ware 11” cast iron skillet that’s been completely reseasoned and restored. They did a beautiful job - the cooking surface looks like glass but I got it mainly to use and something to hand down.
I’ve always either grilled my steaks on an open grill or used stainless steel so cooking with cast iron will be completely new to me. I think the main thing will be learning how to control the heat with cast
Iron.
@@darthvaydr For sure! Ive always found high heat, and then gradually turning it down. Great feedback though!
If you can't have butter (kosher reasons) what would you recommend? Just to prime with the juices ? Garlic/thyme too I guess.
I have a friend that can’t eat butter so uses the plant kind and her steaks are always 🤌🏽
I use gee instead of oil, seasoning the steak and let it stand for an hour to room temperature, then throw it in cast iron pan, gee or beurre clarifier will give the steak a wonderful taste.
Ghee sounds interesting for this use.
I did your last recipe. And it came out amazing.🎉 please make more videos explaining your recipe.
Only a Stepford wife can grab the handle on a cast iron pan like that. 😮
One thing here that I would question is the smoke point of the oil and the butter. They both have fairly low smoke points , and that pan is HOT and I seem to be seeing a fair bit of smoke. I have some concern about exceeding the smoke point of the olive oil and butter as we are told this can alter the chemistry and as a result I feel I would be a bit more comfortable using clarified butter to cook that steak. Any opinions?
Oxidation point is important too. I don’t use delicate oil like olive oil for steaks, but beef tallow or ghee. Basting with butter is ok because it’s towards the end. I also add a clove of garlic and a sprig of thyme with the butter for basting. I really don’t like garlic powder on my steak.
Even better, add some crushed garlic, rosemary and thyme to the butter when you are basting 👌
My mouth was watering, buddy holding the cast iron pan with your shorts 😮 I about died 😂. I’m having steaks 🥩 this weekend and definitely following your tips. Uh less the shorts potholders 😅