Great vlog 👍🏿👍🏿I'm a fan of cast iron my Granny had a big cast iron skillet big too I cook with it I let my Sister use it I must see what she has done with it smh if I know her she probably sold it I hope not cause it means so much to me 😊 old memory though but good seeing someone using cast iron skillet and nice job on those steaks
Cast iron skillet U.S.A,mine is over fifty years old, clean with boiling vinegar and Water,wipe clean,paper towels. Im so glad you explained,tempering.2hr. Avocado oil! Your Voice is pleasent.THX.
This was great, thank you! I am always intimidated by cooking large steaks, thank you for the easy instructions, great tips and you explained everything easily for us home cooks :) the meal came out perfect! PS - avocado oil has a high smoke point too and doesn't influence the flavor, recently found it for searing meat/fish and its my favorite now
@@patrice8110 thank you for the awesome comment . I’m glad you are liking the videos and the food . Next is to try my viral burger video also . You will Love it 😋
I cook steak like this most of the time inside and it comes out almost as good as over the fire. I also do a London 10:19 Broyler in a cast-iron skillet. I live in Airazona. Most of the time it is too hot to cook out side. I like your show. Keep up the good work.
This is an excellent way to make a steak! However, unfortunately, this cooking style smokes up my house because I don't have an exhaust fan. So, my house will smell like steak for three days if I do this. So, I have a burner on my Weber grill and I do my butter basting on my cast iron pan, outside.
You should preheat your cast iron in the oven at 500 degrees!! The seasonings fine but I would tie those ribs with some butcher twine to make them a lot tighter!! For a nice inner medium rare!! And a nice crust on the outside!! Be careful you can mess up a real good steak!!😅😅
Your two-steak method looks as good as single steak presentations. Maybe some time you could skip basting and just flip the steaks to compare the taste between the two methods. Maybe you could incorporate the juice from the first removal into the final sauce. Enjoyed the video. Some aluminum foil on the stove could save some cleanup time. I noticed you used a splatter screen (You're the only one I've seen use one - I think a good idea) so maybe there's little grease to clean up. Your steak sounds really good!
Very good video. May I suggest you put a towel under the pan next time to stop from moving when cutting. I would use a cutting board, much safer. Overall very good. Thank you.
I am more into medium rare, and for me a good steak will stand on its own. I am not into mushrooms except fresh in a salad, but do not like them when cooked. The garlic is great as well as the tyme.
@@karenballard7470 thanks! Yes, it does have some extra btu but it’s not quite commercial though. My wife and I both like the performance and aesthetics of it. It’s a Jennair 48” 6 burners with griddle in case you wanted to check it out 👍.
That was the good ol days. 🥩🥩Get 2 steaks like that for 15 dollar 👍👍 Now i just walk right by steaks.. and get PORK RIBS 🍖🍖🍖🍖 for 8 bucks YUM I'am not paying 45 dollars for a 12 oz. steak💲💲💲💲
Its good like that but enough thing like a smoked, char broil steak, on a pit YUM When the blood starts popping up to the top time to flip it come up again on the other side. ITS DONE FOR ME! I love them bloody rare
Instant mashed potatoes to save time?? WTF?? Also served with Ripple wine? C'mon man. I think yu can do much bewtter on the meal. The steaks did lok very nice.
People add butter WAY too soon. Nothing tastes good about burnt butter. Butter should only be last minute of cooking. If you want to add sooner use ghee. higher smoke point.
obviously personal preference, on doneness, but they look great... try doing a salt brine for a few hours next time. salt them well, then put them in the fridge for at least 4 hours. beautiful kitchen too!!!
@@CookwithRon if you have the time to do it, it makes a huge difference, it draws all the moisture out, then you do not have to salt it later.. make sure when you do it, put it on a rack, so it can drain.
Be liberal with the salt and will do the pepper, too, while the sides are exposed. Into politics much, my guy? lol. Okay, okay, love those steaks. They're beautiful, ENJOY!! 🥩
Bone attached = prime rib. Not ribeye but close. Also, I'm almost in tears watching you destroy your skillet by scraping it with metal tongs. Use rubber ones
Oh for gosh sakes, buy some good black cracked pepper and sprinkle it, noone can really tell the difference. Toss that irritating grater. I'll give you the dollar you paid for it. 😮😢 Did you even prepare for this video?
You don’t even know what you are cooking. That is NOT a ribeye steak! That is a rib steak. A ribeye steak is just the center potion of that steak and has NO bone in it.
I like the dry aging in the refrigerator but adding salt during the dry aging process the salt through out the steak. Ps. Thyme is good but for some reason I just can’t take the strong scent of rosemary on meats. Nice dinner, save the other steak for me ❤
Those look absolutely delicious! I can’t wait to try this!!
Nice to see rib-eye this thick! I really like them flat and thin.
The mushroom sauce also looked great.
Thank you and I’m glad you enjoyed the video . They come out really tasty. 😋
Great vlog 👍🏿👍🏿I'm a fan of cast iron my Granny had a big cast iron skillet big too I cook with it I let my Sister use it I must see what she has done with it smh if I know her she probably sold it I hope not cause it means so much to me 😊 old memory though but good seeing someone using cast iron skillet and nice job on those steaks
Thank you so much 😊 glad you enjoyed it .
😢😅
Cast iron skillet U.S.A,mine is over fifty years old, clean with boiling vinegar and Water,wipe clean,paper towels. Im so glad you explained,tempering.2hr. Avocado oil! Your Voice is pleasent.THX.
@@Fezz1020 thank you so much for this awesome comment 🙌🙌🙌
Hi! Good job!!!
Rib eyes are my favorite. I loved how you cooked them. I will try your method. Thanks
@@maryarmstrong7305 thank you. Try and come let me know how you like it 👍
Great jobs on the steaks. Cant beat cast iron. Thanks for sharing!
@@johncornell3665 glad you enjoyed it 👍. Also check out my viral burger video. It’s Great and you will love it
@@CookwithRoni will do that. Im subscribed to you now!
@@johncornell3665 thank you for the support buddy 🙏
This was great, thank you! I am always intimidated by cooking large steaks, thank you for the easy instructions, great tips and you explained everything easily for us home cooks :) the meal came out perfect! PS - avocado oil has a high smoke point too and doesn't influence the flavor, recently found it for searing meat/fish and its my favorite now
@@patrice8110 thank you for the awesome comment . I’m glad you are liking the videos and the food . Next is to try my viral burger video also . You will Love it 😋
I cook steak like this most of the time inside and it comes out almost as good as over the fire. I also do a London 10:19 Broyler in a cast-iron skillet. I live in Airazona. Most of the time it is too hot to cook out side. I like your show. Keep up the good work.
This is an excellent way to make a steak! However, unfortunately, this cooking style smokes up my house because I don't have an exhaust fan. So, my house will smell like steak for three days if I do this. So, I have a burner on my Weber grill and I do my butter basting on my cast iron pan, outside.
Great job, just the way I love cooking my ribeye
Look so good!!!
@@CorineHoward exactly 👍 come back and let me know how you liked it
You should preheat your cast iron in the oven at 500 degrees!! The seasonings fine but I would tie those ribs with some butcher twine to make them a lot tighter!! For a nice inner medium rare!! And a nice crust on the outside!! Be careful you can mess up a real good steak!!😅😅
I have to try this. Looks delicious
Great recipe can't wait to try
@@dianepall4371 come back and let me know
I Also add a Little Worcestershire Sauce 👍
@@susanbanfield6476 oh yes that is so amazing
BEST PRESENTATION! I WILL FOLLOW YOU!
@@dorseydorseyG thank you so much 😊
Your two-steak method looks as good as single steak presentations. Maybe some time you could skip basting and just flip the steaks to compare the taste between the two methods. Maybe you could incorporate the juice from the first removal into the final sauce. Enjoyed the video. Some aluminum foil on the stove could save some cleanup time. I noticed you used a splatter screen (You're the only one I've seen use one - I think a good idea) so maybe there's little grease to clean up. Your steak sounds really good!
I enjoy the lesson I will try it's thanks you
Beautiful piece of meat.🙏
@@93tyty I totally agree
That was was more medium then we'll. Looks yummy 😊
My pepper grinders always broke so I just use coarse pepper.
Avocado oil! Your Voice is pleasent.THX.
Very good video. May I suggest you put a towel under the pan next time to stop from moving when cutting. I would use a cutting board, much safer. Overall very good. Thank you.
looks delicious makn tonight
Mmm looks delicious 😋
Good try but you need to practice way more before you try to educate, but I’m with you Man
OMG sizzle best sound in the world
My go-to seasoning for steak is Montreal Steak Seasoning
Baste them one at a time while pan is tilting away from steak. As I type this you say if you had one it would be easier… ✅
Ty for this video how big is that cast iron pan ty
Looks like a Lodge 12-incher.
Beautiful stove. Your steaks are simply amazing, how thick are they?❤😅
Looks delicious!🤩
Yum 😊
Great jobs on the steaks best way to cook a Ribeye steak is on a cast iron skillet 🍳
@@DarrylTHampton much appreciated 😃
Watching while preparing 2 your way. First time cooking for someone I've been dating. If this doesn't go right, I will blame you😂 7/10/24
@@forever39 hahahahaha I’m sure it will be great. Enjoy 😉
❤ I Heard From A Video That Canolia Oil Has Transfat I Have Been Using A Lot Of It I Need To Stop Cooking With It
Yummy!
It seems like a lot of people who watch videos only do it to criticize
@@briannagorman3119 hahaha yes lol
Rosemary and garlic yum yum!
❤ I Love To Cook In Cast Iron Skillets
I am more into medium rare, and for me a good steak will stand on its own. I am not into mushrooms except fresh in a salad, but do not like them when cooked. The garlic is great as well as the tyme.
Even though the Steaks look absolutely beautiful, the one you cut definitely wasn't medium-well. It looked medium-rare to medium.
its look very nice🤌🏼👍🏼 grettings from turkiye 🇹🇷
Hello thank you for the support from Turkey … my wife is Persian from Iran next door neighbor
Love the range. Looks almost commercial ❤😊👍
@@karenballard7470 thanks! Yes, it does have some extra btu but it’s not quite commercial though. My wife and I both like the performance and aesthetics of it. It’s a Jennair 48” 6 burners with griddle in case you wanted to check it out 👍.
No way I would eat this without cooking it more
Nice oven ..
Season sear one turn each marinade or baste of rest enjoy
James on the other thing yeah he's right!! There's bone-in and bone out!!😮,?? There is a difference😊
They are both ribeye
There is also the Tommy hawk ribeye. All are ribeyes
That was the good ol days. 🥩🥩Get 2 steaks like that for 15 dollar 👍👍 Now i just walk right by steaks.. and get PORK RIBS 🍖🍖🍖🍖 for 8 bucks YUM I'am not paying 45 dollars for a 12 oz. steak💲💲💲💲
Gotta wonder how our forebears cooked without a thermometer...dang it...
You could use a turkey battery to suck juice and baste
you spazzed out and burnt the butter
Its good like that but enough thing like a smoked, char broil steak, on a pit YUM When the blood starts popping up to the top time to flip it come up again on the other side. ITS DONE FOR ME! I love them bloody rare
It was annoying to watch but damn they look delicious.
Back here for Ron time! =)
Hey buddy thanks so much. How u been?
@@CookwithRon Stressed out, man. Too much on my plate, as always! lol
I use an rub on my steaks. Comes out every time perfect.and use butter only small amounts.
Instant mashed potatoes to save time?? WTF?? Also served with Ripple wine? C'mon man. I think yu can do much bewtter on the meal. The steaks did lok very nice.
People add butter WAY too soon. Nothing tastes good about burnt butter. Butter should only be last minute of cooking. If you want to add sooner use ghee. higher smoke point.
obviously personal preference, on doneness, but they look great... try doing a salt brine for a few hours next time. salt them well, then put them in the fridge for at least 4 hours. beautiful kitchen too!!!
@@JoeG322 thank you . I will definitely try that
@@CookwithRon if you have the time to do it, it makes a huge difference, it draws all the moisture out, then you do not have to salt it later.. make sure when you do it, put it on a rack, so it can drain.
I'm old-school - l don't order a steak by the "temperature "
Nice job, steaks look tasty....but, your poor knife....get yourself a good cutting board !
Be liberal with the salt and will do the pepper, too, while the sides are exposed. Into politics much, my guy? lol. Okay, okay, love those steaks. They're beautiful, ENJOY!! 🥩
You ruined it with that cheap oil!!
Oil is oil
On that subject, oil the steaks not the pan.
Buy a bigger cast iron.
Can oil GMO anyone
"Bone in " is a rib steak, no bone is a rib eye steak. No such thing as a "bone in" rib eye
😮😅😅
Well done steak is ruined steak. Feed it to the cat.
Bone attached = prime rib. Not ribeye but close. Also, I'm almost in tears watching you destroy your skillet by scraping it with metal tongs. Use rubber ones
Have you ever heard of a “cowboy ribeye’? Bone is attached and is NOT prime rib
@johnzeetee6747 yes, made up tp suit your own narrative. A rib eye is called an eye for a reason. No bone
Don’t use canola oil, you just blew your credibility. Instant mash potatoes 🥔😂😂😂😂
Oh for gosh sakes, buy some good black cracked pepper and sprinkle it, noone can really tell the difference. Toss that irritating grater. I'll give you the dollar you paid for it. 😮😢 Did you even prepare for this video?
Always use freshly milled black pepper as ready cracked pepper looses it's flavour over time.
I don't eat red meat for anyone period
You don’t even know what you are cooking. That is NOT a ribeye steak! That is a rib steak. A ribeye steak is just the center potion of that steak and has NO bone in it.
It's a bone in ribeye. Calm down!!
So what do you call a bone in ribeye?
@@marco785 a bone in ribeye!!!! Tomahawk ribeye!!!! This isn't rocket science!!
I like the dry aging in the refrigerator but adding salt during the dry aging process the salt through out the steak.
Ps. Thyme is good but for some reason I just can’t take the strong scent of rosemary on meats. Nice dinner, save the other steak for me ❤
What are those white things on top after he put thyme and rosemary in! If he said I didn’t hear him!
Where’s the marble, must have been a sad selection. Get a better butcher!
Baste them one at a time while pan is tilting away from steak. As I type this you say if you had one it would be easier… ✅