Cast iron is the way to go I used one with a porterhouse first time with this technique my son couldn’t stop raving huge difference with the basting and steak rub it was so good! 🎉
@@dewaynemizzell7009the crust is only better If you didnt give the skillet time to fully heat. It has much more Thermal capacity and will Deliver a better crust if it fully gets Up to temp
Thanks for this reference. I’m about to try this method on some thinner steaks and his looked about my size. Good to hear it took a bit longer for you on a thicker steak so this method should be perfect for mine. Let me know how long you had to cook each side on your thicker steaks if you get the chance 👍 *Although I’m gonna be using a stainless steel pan which apparently gets very hot and retains a lot of heat compared to others, so I might have to be a bit more careful
This might be my new go-to method for preparing steak or any other cut of beef (times varying slightly depending on thickness/cut). I’m so happy about this I’m gonna share my easy go-to stovetop chicken breast method that works every time and prevents the infamous dryness. Preheat pan on medium heat Tenderize your chicken breast (it doesn’t have to be perfect, this method works even if the piece is uneven) Pat dry and season the chicken breast Place ~1 tbsp cooking oil (I use avocado) in preheated pan. Place chicken breast in pan, turn heat up to medium high. Cook breast for 90 seconds to 2 minutes (depending on size, closer to 2 minutes if it’s a bigger breast) Flip chicken breast, cook for 30 seconds. Cover pan with a lid and turn heat down to low. Let cook covered (do NOT remove the lid) for 10 minutes on low heat. After the first 10 minutes, leave the pan covered and remove it from the heat. Let it sit and finish cooking for another 10 minutes. After the second 10 minutes is up, you can remove the lid and the chicken should be tender and juicy and ready to eat (and you’ll have some tasty chicken juices in the pan too to do whatever you want with) I’ve been using this method for several years now and it’s always worked for me. Just a couple of minutes of attention at the beginning and then the rest of the time is covering and waiting, giving you lots of extra time to attend to other things in the kitchen 👍 *Feel free to try this method out yourself and make a video documenting your attempt and results if you want. Disclaimer: I got the idea from some website several years ago that I don’t remember the name of and haven’t been able to find in a long time, so take that for what it’s worth.
I’ve been wearing for 3 min each on each side, then oven for 6-7 minutes. With a couple of TBS of butter. Put back on stove on low-med until temp is where you want it. Spooning the melting butter/steak juice over. (Sometimes I don’t) for me medium to medium rare. My wife, rare.
Shallots take longer to cook then garlic so you should start by cooking your shallots then adding garlic after those are cooked then you would add butter after your butter bubbles then you would add the herbs
I got the same skillet. I sear 2 minutes each side on HIGH then transfer the whole thing in the oven preheated to 420 for 8-12 minutes. Take it out, sprinkle with ground rosemary and serve. Everyone loses their mind.
Another tip ,,unwrap steak put on a small cookie sheet with a rack and kosher salt both sides .. let sit uncovered overnight. Remove 30 mins before cooking to reach room temp . Then cook
I thought that’s the worst way to salt a steak. Either salt it right before cooking or several hours, even overnight. 30 minutes just gives the salt time to draw out moisture from the meat but not enough time to reabsorb. I could be mistaken though.
Trust me on this: don’t salt before cooking. Salt after. Here’s why: 1) you lose salt while cooking, 2) but most importantly, salt draws out water and interferes with the caramelization process. Try it yourself. Salt your steak after. It’s just as good, just as salty. Trust that your crust will be amazing. Salt IMMEDIATELY upon pulling it out of the pan. And a little more salt (if necessary) to the plate after cutting up the steak.
The ONLY way to prepare steaks for me. I coat the piece with olive oil, sprinkle salt and garlic powder. Sear it on both sides and two or three minutes on each flip. Rest 5 minutes while you grill the onions, pepper up and enjoy!
The internal temp keeps it warm. It continues to cook even sfter you take it off the fire for several minutes. You could put a piece of aluminum over it to trap the heat if you wanted.
Um the only reason I am here is because I cooked a steak and my mom thought I was pretty good I guess. I’m not lying it was good and my first try. So they got me a cast iron skillet for Christmas
Everything is great except for the "...let it rest for 5 minutes..." WHY? Why would you let your steak get cold? Resting is BS! Eat the damned steak HOT!
Cast iron is the way to go I used one with a porterhouse first time with this technique my son couldn’t stop raving huge difference with the basting and steak rub it was so good! 🎉
Cast is great, but a cladded stainless steel skillet will give a much better crust and more even at that.
@@dewaynemizzell7009the crust is only better If you didnt give the skillet time to fully heat. It has much more Thermal capacity and will Deliver a better crust if it fully gets Up to temp
@@Tim_593 I have both top end cladded steel and cast pans. The steel gives a more even crust hands down.
Nice clear simple explanation. Steak looks great!
ive watched and cooked steaks for multiple decades and I still can’t get enough lol
did this just now but cooked quite a bit longer on each side since it was a very thick ribeye. Probably the best steak I ever had!
Thanks for this reference. I’m about to try this method on some thinner steaks and his looked about my size. Good to hear it took a bit longer for you on a thicker steak so this method should be perfect for mine. Let me know how long you had to cook each side on your thicker steaks if you get the chance 👍
*Although I’m gonna be using a stainless steel pan which apparently gets very hot and retains a lot of heat compared to others, so I might have to be a bit more careful
These videos are so awesome. I get inspired go downstairs into the kitchen and make myself some top ramen.
This might be my new go-to method for preparing steak or any other cut of beef (times varying slightly depending on thickness/cut). I’m so happy about this I’m gonna share my easy go-to stovetop chicken breast method that works every time and prevents the infamous dryness.
Preheat pan on medium heat
Tenderize your chicken breast (it doesn’t have to be perfect, this method works even if the piece is uneven)
Pat dry and season the chicken breast
Place ~1 tbsp cooking oil (I use avocado) in preheated pan.
Place chicken breast in pan, turn heat up to medium high.
Cook breast for 90 seconds to 2 minutes (depending on size, closer to 2 minutes if it’s a bigger breast)
Flip chicken breast, cook for 30 seconds.
Cover pan with a lid and turn heat down to low.
Let cook covered (do NOT remove the lid) for 10 minutes on low heat.
After the first 10 minutes, leave the pan covered and remove it from the heat. Let it sit and finish cooking for another 10 minutes.
After the second 10 minutes is up, you can remove the lid and the chicken should be tender and juicy and ready to eat (and you’ll have some tasty chicken juices in the pan too to do whatever you want with)
I’ve been using this method for several years now and it’s always worked for me. Just a couple of minutes of attention at the beginning and then the rest of the time is covering and waiting, giving you lots of extra time to attend to other things in the kitchen 👍
*Feel free to try this method out yourself and make a video documenting your attempt and results if you want. Disclaimer: I got the idea from some website several years ago that I don’t remember the name of and haven’t been able to find in a long time, so take that for what it’s worth.
Let butter foam first, add rosemary right before the end to prevent burning.
I’ve been wearing for 3 min each on each side, then oven for 6-7 minutes. With a couple of TBS of butter. Put back on stove on low-med until temp is where you want it. Spooning the melting butter/steak juice over. (Sometimes I don’t) for me medium to medium rare. My wife, rare.
Does your wife put a leash on you and walk you like a dog?
Simple and straight forward - thanks
Don't forget to turn off the heat before u add the butter like he said👏 cast iron be getting super hot..
Awesome and amazing and wonderful ❤
This was honestly the best video on how to cook a steak! So simple and delicious 🤪
*FINALLY* someone who knows that you dont pepper a steak until after its seared.
Thank you
Why is that? Haven't seen that before, thanks!
@@jtsra7pepper burns
@@jtsra7pepper burns under the high heat of searing.
@@LightZone9Watch Guga! He proves this is not the case
Thanks but I’d rather listen to multiple Michelin Star chef Gordon Ramsay.
Shallots take longer to cook then garlic so you should start by cooking your shallots then adding garlic after those are cooked then you would add butter after your butter bubbles then you would add the herbs
Nicely done. So many people make this process too complicated.
I got the same skillet. I sear 2 minutes each side on HIGH then transfer the whole thing in the oven preheated to 420 for 8-12 minutes. Take it out, sprinkle with ground rosemary and serve. Everyone loses their mind.
Nice!
Good technique
I use a reverse sear
This is how I do it also. Another of the benefits of cast iron skillets.
i mean, so simple and done so well. perfect.
Another tip ,,unwrap steak put on a small cookie sheet with a rack and kosher salt both sides .. let sit uncovered overnight. Remove 30 mins before cooking to reach room temp . Then cook
Cooked perfect for me! My husband would say its still alive. He wants everything well done.
How does his boyfriend like his steak?
@derrickbullard8054 ?
Turned out waaaaaay better than I thought that it would
Question, shouldn't salt and pepper be added to oiled ribeye before cooking?
textbook; nicely done; I do the same, except I sous vide my steak first, and I finish it off with ghee and aromatics in cast iron
That looks fantastic… and that crust OOOFFAHHHHH
i would personally add the pepper after it’s sliced , besides that 👍🏽
Nice to see someone add pepper post cook. That was a nice touch that most people miss.
I tend to pepper before, during and after cooking. I think I have pepper issues
28 minutes till bedtime and guess what I’m going to be dreaming about?
Did this just now. Was great ❤
That’s perfectly cooked to me
you forgot to turn off all the smoke detectors in the house
Definitely gonna try! Thanks brother!I think any meat not cooked on the grill a waste but my wife hates grilled food 🙆
What's the recipe?
I sear the fat side first until rendered. The 2 min per side adding pressure. Then baste 1 min per side with butter, thyme, garlic
Better that way and cooks more flavor into the steak.
Imma gettin Fukin hungryyyy
My favorite way to cook a ribeye steak in a cast iron skillet
Only butter or lard for me pls. Also tallow
Rest in the fridge 30 minutes after salt, then cook
you n me the only ones who do this
I thought that’s the worst way to salt a steak. Either salt it right before cooking or several hours, even overnight. 30 minutes just gives the salt time to draw out moisture from the meat but not enough time to reabsorb. I could be mistaken though.
Thanks, finally someone who knows 👍👍
We only had cast irons in our house so that’s the only way I know how to cook anything on
😋looks good!!
All that smoke in the house with that ribeye
Using the wrong oil if you are smoking up the house the smoke is from the oil not steak
@ it’s not from the oil. It’s from all that fat in the steak. Ask the hacks in prison…
@@clintbeastwood3797lol
You should salt it, wait 5 mins, then pat it dry again. Salt brings water out
Very nice crust, I approve 👍💯
which brand & model cast iron skillet is that?
What do u do to avoid the fire alarm 😅
Open the doors/windows 😂 if you only sear it for a few minutes, it shouldn't make enough smoke to set it off unless your pan is WAY too hot.
So steak only cooks for 1 minute on each side??
Is music outlowed in your town? Do you know Kevin Bacon?
Trust me on this: don’t salt before cooking. Salt after. Here’s why: 1) you lose salt while cooking, 2) but most importantly, salt draws out water and interferes with the caramelization process. Try it yourself. Salt your steak after. It’s just as good, just as salty. Trust that your crust will be amazing. Salt IMMEDIATELY upon pulling it out of the pan. And a little more salt (if necessary) to the plate after cutting up the steak.
No butter. Cooking butter at that temperature will scorch the milk solids.
Dude is a serial killer
One of the best CORRECT recipes to view.
Perfect
Hum hum hum my mouth is watering 😋
Was it good?
Yep
PERFECTION 😋 😋
Youve missed out on a lot of tips and tricks with these. Theyre great when you learn them
Is that medium rare?
how long you base?
The ONLY way to prepare steaks for me. I coat the piece with olive oil, sprinkle salt and garlic powder. Sear it on both sides and two or three minutes on each flip. Rest 5 minutes while you grill the onions, pepper up and enjoy!
What is kosher salt?
Thank you. Just a question: rest for 5 minutes does't get the steak cold? I know it's right to let it rest but, how can I keep it Warm?
The internal temp keeps it warm. It continues to cook even sfter you take it off the fire for several minutes. You could put a piece of aluminum over it to trap the heat if you wanted.
@@ericr154 thank you 👍🏻
Looks better than Luger.
Do you just baste only 1 side?
Perfect. Thanks ❗️
That butter needs to be foaming.
Is it not?
Nice
Lovely 🥲😋😋
Um the only reason I am here is because I cooked a steak and my mom thought I was pretty good I guess. I’m not lying it was good and my first try. So they got me a cast iron skillet for Christmas
High five yourself for me cuz I watched this in real time cooking my steak. Tastes so good I’m angry, if that makes sense?
Did your smoke detector go off?
You plan on cooking it or what?
Why non of you use beef tallow? 10x the flavor
It looks good but dry af tbh, I wouldn’t recommend pressing it down especially that much and long
Super.
Cook that pepper dawg
Damn u killed it 🤦
Wouldnt heat that oil up that hot.
I recommend not getting paper towel chemicals on the steaks
Imagine trying to say lay steak away from urself when u don't even have oil in the pan😅
Also nice sear bro lmao 😅
Frigging Raw.
The teflon on the "cast iron" creeps me out
No seasoning, not hugh enough temp for a good sear. Good basting tho
Only way to go ribeye , filet , ny strip
Do skirt steaks on a black skillet. Your welcome.
Noooo my steak should be well done I don’t like red looking steak
In truth any cheap pan will work.
i’d say sear the fatty side first so you get all the fat in with the oil
This was real good but please rest your steak
if basting a lot , pull it very early , like 20 degrees early , carry over cooking is serious when basting
And someone would waste propane and put it on some dumb azz grill letting all the juices drip down and burn away 😂😂. Good job
Perfect way to cook a steak...but i do it with olive oil...😅
I like to do the fat side first
Looks raw to me
Sear the fat before searing the steak, releases the fat into the pan.
Trim a big of fat and render it to tallow instead of using oil.
Everything is great except for the "...let it rest for 5 minutes..." WHY? Why would you let your steak get cold? Resting is BS! Eat the damned steak HOT!
Clearly, you got few steps wrong….
Raw
Still got a bad sear with the pressure
LOL wth is kosher salt.
Sheer the sides First so the fat Redners And you cook with its fat
Sweet 🎉