Laura, I don’t know if you remember. But I left a comment on your first video about how frustrated I was because nothing worked and I couldn’t lose weight. It’s been 3 weeks since I started after watching your video. Lost 11lbs!!!! My skin looks smoother, my face looks thinner, and I’m so much thinner! Most of all, no more food or sugar cravings! I eat once a day. Thank you again! You’re an angel!
@NanaBot Thanks. I forgot I wrote this comment but I started at 160lbs and now I’m 140lbs. Kinda stalled. Thinking about exercising. I’m way lighter now I feel like exercising or joining a dance lesson.
Hi Laura, you probably already know this but if you heat up cast iron slowly, it'll never warp. On a glass stove top, I put it on #3 for a minute, then move it up to #5 for another minute, then on high. I have pans that are over 50yrs old, and all of them are still super level. Thanks for having this channel. I'm only on day four, and suddenly feel amazing today! :D
I was just about to make the comment that it should be warmed on low for a longer time and once its hot turn the temp up to high. Like you said it prevents warping and also helps with the irons cure and gives it a longer life.
@@GrammaPatriotyeah, they can warp. I bought a cast iron pan from a 2nd hand store, and found the bottom was warped. It doesn’t make complete contact with my ceramic cooktop… 😕
Guys - please be careful your first time. I ALMOST SET MY KITCHEN ON FIRE just now. I put the cast iron on the electric stove (it's the stove with the electric coils) on high. A few minutes later I nonchalantly plopped some ghee in. There was no smoke coming from my cast iron prior to me adding the ghee, so I thought everything was fine. Apparently, the pan was too hot! The ghee immediately liquefied, smoked out the apartment, then flames filled the pan and started shooting upwards. !😨! Scared the bleep outta me, my heart is still pounding. My statement is NOT against this video!! I love this video. After I squashed the pan fire, I tried again (at a med-high...almost to high) and everything turned out fine. I'm just saying this for people's safety. Thanks and enjoy your steaks.
You can't put cold oil or fat in a hot skillet without expecting fireworks. I usually cook with oil that is kept at room temperature, so it's not so critical to put it in the skillet right away. But if I were cooking with butter or some other oil that came right out of the refrigerator I would either put it in before turning on the heat or put it in right after doing that. Did you notice that the butter Laura put in the skillet for basting looked like it was room temperature?
@@keithjohnson2863 oh yeah, it was room temperature. I just bought the ghee from the store that day. I follow the people on UA-cam as they're cooking. I still get chills from that experience lol.
I didn't get a fire but my ghee popped and I was burned a little on my upper lip and on my chest. It was totally worth it though because it was the BEST steak I ever had...no kidding.
@@keithjohnson2863 I do not keep my butter refrigerated I keep one stick covered, next to the stove, and it last for a long time. I keep the unused butter in the fridge.
Wow! Second time using your method of cooking steak. Our first was chuck steak tenders my husband got on sell. But today I got about 5 well marbled ribeyes on sell and WOW!!!👀 Ribeyes are now my meat of choice. Your videos have given me the tools to make the meanest steaks ever!!! Thanks Laura!!!
Finally a good, step by step, easy to understand tutorial on searing ribeye steak! I’m 2 months into carnivore and I was never great at grilling but you break it down to my level so I actually think I can do this without ruining the steak. I also love your reverse sear video. Thank you for putting the time into teaching the rest of us!🥰
This is SO helpful! And it looks amazing with the butter basting!! My husband is out of town for work tonight, so I’m going to attempt grilling a ribeye for the first time! 🤞 I’m definitely going to try this method soon though 🤩
This really did give me the confidence I needed to do a steak in my cast iron! Thank you so much Laura!!! 😃 I have been very embarrassed to be afraid the cook a good steak at home. You have now given me the confidence to give a go of it. I am officially doing carnivore month along with the rest of the crowd and I'm so excited to be doing it! I have lost weight in the past by doing Atkins but now I'm excited to be doing just meat only.and I feel so confident in this journey and cannot wait to see the results from it!!! 😁
I have to tell you Laura, this video has changed my life! I've always just lightly coated the pan with butter or lard. But your method is SO MUCH BETTER!!! Thanks!
This was very helpful! I have watched so many cooking channels (non-carnivore) that make pretty good looking steaks but none of them include some of the tips you did! So I am going to give those a try this Friday!
Thank you for sharing your method of cooking. I just recently started a carnivore diet, I am 3 weeks in. So far I'm down 8 lbs and I haven't weighed myself this third week yet. I stumbled on your channel and love how you share your experiences.
This is perfect. Thank you so much for taking the time to explain this. I watch theb videos and think i wish i could do that. Now I'm excited to start cooking your recipes. 😍
JUST followed this tutorial to the letter and made my very first steak - EVER! (I've eaten zillions, but I've never been brave enough to actually make one.) Well...it...was...perfect! Thank you, Laura, for taking the fear out of this for me! I'll be using my cast iron skillet every night now. Great video! (Are you going to do the reverse sear video? Or did I miss it...)
I love hearing this!! Made my day Thank you for sharing! I didn't do a reverse sear one yet, thanks for the reminder. I do have a reverse sear highlights on Instagram if you want to see it sooner.
Laura -- that steak looks amazing. When you said you brought it to 130 I expected it to be much more done but it looks perfect. I usually reverse sear my steaks unless they are thinner than 1" but I will be giving your cast iron method a try with the rib eye I have in the fridge. Thanks! Looking forward to seeing your reverse sear method.
I have been looking for something like this for EONS! Thank you! Thank you! I'm keto mainly but don't have time or inclination to use the grill, especially when my husband is on the road. I love my cast iron skillet and look SOOO forward to using it this way :)
@@LauraSpathOverall really tasty! I think I will have to adjust a bit (shorter cooking time) due to gas rather than electric heat. But I'm totally up for experimenting a bit--no hardship at all!
I like to sear mine for a shorter amount of time for less crust, then move skillet and steak into a preheated oven for about 5 minutes. Probably the most tender, slight crust and juiciest I’ve ever cooked steak.
Thank you SO much for this. I am 65 1/2, have been keto since 10/11/17 and lost 75 pounds and now all my blood work is really good but I still have a LOT of issues and another 100+ pounds to lose. I KNOW I need Carnivore and am starting my journey. The thing is I live on Social Security and I don't have a lot of money for meats but I am committed. I didn't want to spend the money on steaks which I badly wanted because frankly I didn't know how to cook them. This was SO helpful. I will give up other things to have my carnivore meats. Please keep doing vlogs about how to cook these meats. This is so needed and seldom done!
Great video, thanks. A few things I have learnt over the years, for raising the temperature meat or defrosting it, a cast iron skillet does the job better and quicker than most things. Also to brown meat and fish fillets, cover with greaseproof paper (I think you call it waxed paper) and place a pot on top to press it down. Really crisps up the surface. hard to get your head around the carnivore diet, but obviously working. Great series of videos, thanks mate! I would have loved to be a fly on the wall when you ate two steaks while your workmates were picking at salads, haha!
😮WOW! I just started eating Red meat in over 10 years! I've NEVER cooked a Steak in my life and I'm 57!! Going out to buy RIBEYES Today!🤗 Thanks Laura!👍🏽
Just want to say love all your videos. I too coming from keto to carnivore. Love all your tips and have come across the same issues you have on your journey. May I say you look fab now and you are a super super ambassador for carnivore. This super video and wanted to know how to cook the steaks quickly and easily and with our fuss. Will try that method next time.
Very nice! I always use cast iron, and I learned something today about basting and that Gee has higher temp tolerance! Thank you! I’m just starting my Carnivore Diet.👍🙏🏻💜
Today is my first day starting the carnivore diet, also I'm combining it with IF. I had enough already eating so much steak :-( Wish me luck I hope I can do it at least for a week. If I can pass a week, I'll continue this diet to achieve my weight loss goal❤️
I just discovered your channel and am binge watching. Thank you for this. I've been using this method of searing and then basting with butter, but I was using olive oil t.o start and always felt a little "guilty," Never even thought of using ghee! Going to try that tonight.
For a wonderful seasoning profile for your steak, while it's resting sprinkle it with salt, freshly ground pepper, ground/dried rosemary, and drizzle it with garlic butter (fresh garlic sliced thin and dipped, but not cooked, in some melted hot butter). You can also use a sprig of fresh rosemary in the pan with the steak/butter instead. The secret to a wonderful garlic butter flavor is to not cook the garlic much/long.
Many carnivore do not use anything but salt and butter. Using plants to season a steak for me is a no go. Auto immune issues will flare up with any type of plant matter no matter how little you use Besides, you don't even know what a steak tastes like if you put garlic pepper and rosemary on it. Try using only salt and butter. You will be shocked at how good it is without plant crap on it.
Try this. Wait for pan to cool off. Pour off grease, soak up grease with paper towel. Use warm/hot water and a plastic scrubber, lodge scraper, brush, etc. to remove stuck on stuff. I use the green plastic netting that packages avocados. Pat dry pan with paper towel and heat up pan to dry. Here are the steps that get the last stuff off. When pan is dry and warm, add some lard. It will melt. Once it cools enough to touch, use a blue shop paper towel to soak up grease and scrub any food bits off. The blue shop towel is key because it will not lint up the pan when you scrub with it. You can then do the extra steps to reseason the pan by heating it up again. If you do that, when it starts getting warm but not to hot to touch, take another piece of dry blue shop towel and you will be able to wipe off a bit more oil. The thinner the oil layer the better. When pan starts smoking, turn off heat and allow to cool on its own.
Another method is the dry pan method. If you put the steak into the pan with out any Ghee, dry pan. Youll get a much better crust on the meat. Once you have it on the other side then you can ad your butter to do the basting if you wish. Dry cast iron method will give you such a solid crust and really lock in the juices.
Looks great, I have the perfect thin steak to try this on. Thanks!! Btw, I quickly looked at your channel name, mis-read and thought it was Laura's path, which is pretty cool.
Great video. Today I purchased two cast iron pans and Im using one tonight. Im going to follow your instructions. Im wondering what you do with all that left over fat in the pan ???
That steak looked soooooo good. I never the reverse search. I have a very thick steak and am using my cast iron pan for the first time. Waiting for the seasoning to finish. Wish me luck.
No stranger to Steaks and the many ways they can be cooked. I have probably grilled hundreds if not thousands. I have used pretty much this same technique more than once, but I just wanted to say I DID learn from this. It looks delicious! I want to try the Adobo and Paprika my next grill session. Can't wait for the Weather to clear up. Hey, I may NOT.
OMG OMG OMG OMG..........That was the yummiest meat I've ever cooked !!!!!!! I cant believe it. wowwwww. Thank you so much. In Australia we call rib eye Scotch Fillet steak and that's what I used. Think I might be cooking that again tomorrow and the next night and the next night......
I get these thin ribeye at Costco and they are thin. I get my skillet really hot. Put a little bacon grease in the pan. 2 minutes on one side 1 minute on the other. Talk about a fast dinner. Awesome. I put Pete’s coffee and Aleppo pepper and salt. Man o man is it good and fast.
Laura, I've recently discovered your channel. I'm not carnivore, but I've been mostly keto for about a year and my weight is in the normal range (I'm also hypothyroid, but no other health concerns). I had lost the last stubborn 15 lbs that was hanging on from my pre-thyroid malfunction-by the time they discovered it was abnormal, I had gained almost 50#. So, I lost that, then in a tree cutting accident Oct 2, 2021, I broke my leg and couldn't eat much for a month because of the pain medication and lost another 8 lbs or so. I eat two meals a day, generally, mostly tuna, hamburgers, some chicken and roasted vegetables, and a little dairy in the form of heavy cream in my coffee and a bit of cheese here and there, a greek yogurt once a day. We have not purchased steak in many, many years; one reason was the cost, but the other is that I cannot chew meat unless it has a melt-in-your-mouth texture without a lot of gristle or fat. If it pulls back, it grosses me out and I can't eat it. I say all this to ask if cooking a ribeye this way makes a very tender bite of steak. If I could manage to find affordable beef and know I could cook it in a satisfactory way for me, I would love to go more to the ketovore/carnivore side. I know my husband would love it and he needs to lose a good bit of weight, doesn't seem to be working that well on the keto way for him. I'm 65 and have more muscle mass than when I was in my 30's, which aided my fast recovery from the break and subsequent surgery. I don't ever want to go back to being heavy! Thanks for the time you put into your channel! ~Cynthia
Hi! Not sure if you're still responding to comments on this, but here goes. I cannot use cast iron pans because my husband does not believe in the seasoning and will SOAK the cast iron in hot soapy water overnight and then scrub it to within an inch of its life in the morning. I've resorted to use high-quality Scanpans, which I learned about from reading online writings by Owsley Stanley, a.k.a. “The Bear.” My steaks seem to come out great, and these really can be washed in the sink.
I like carbon steel a bit better than cast iron. May not be as even, but it heats significantly quicker and cools quicker. Also, I like my steak rarer in the middle, so I put it in the pan while still softly frozen. Personal preferences.
Nice job! I love my steak this way, but hate the cleanup on my glass top stove! UGH! Have you explored the sous vide method? It is amazing and so easy!
So this may be two years overdue, but I watched this, bought a ribeye and came home and made it and OMFG! It was a sublime experience that has changed my life. I’ve destroyed so many foods that other people consider delicious, like salmon for example. If anyone tasted the salmon I made they would puke at the very word. I can say I can responsibly purchase ribeye at this point.
You can save it for eggs. Clean the skillet by taking it to the sink. No soap and rinse it out by gently using a scrub brush as to not take all the seasoning (oil build up) off the iron. Then dry it with a lint free towel and sit it back on the medium hot burner to let it dry. When it starts to smoke, pull it off the heat and add a small pat of ghee or lard and spread it evenly. That is a properly seasoned pan. You can store it in your oven or a drawer but be aware it is covered in ghee and nothing need to sit in the pan or you'll have a mess. You will find a properly seasoned pan better than non stick. Eggs will not even stick if done correctly.
ALOT of ppl may have trouble with the hot liquid fat Just eat some slices butter with it I find there’s plenty fat in the steak But I eat 4-6T butter/chilled beef fat daily
Thank you Laura I really enjoy your content. Do you (or others here?) have any idea what is the surface temperature of the skillet before and then after you used the ghee? you'd need an IR thermometer... I saw you did not use one. Maybe you can use one during another cook and update this comment. Also interested to know what brand of ghee that was.
Laura, I don’t know if you remember. But I left a comment on your first video about how frustrated I was because nothing worked and I couldn’t lose weight.
It’s been 3 weeks since I started after watching your video. Lost 11lbs!!!! My skin looks smoother, my face looks thinner, and I’m so much thinner! Most of all, no more food or sugar cravings! I eat once a day.
Thank you again! You’re an angel!
Wow!! Thank you so much for sharing. That is so amazing!!! Keep me posted on your journey! I am so proud of you!!
You lost a bowling ball of fat. Keep it up!!
I am so happy for you! I too am ready to take the leap. Tried EVERYTHING!
Wow! You are doing great Leila! 🤗. Just keep doing what you are doing! 😁
@NanaBot Thanks. I forgot I wrote this comment but I started at 160lbs and now I’m 140lbs. Kinda stalled. Thinking about exercising. I’m way lighter now I feel like exercising or joining a dance lesson.
Hi Laura, you probably already know this but if you heat up cast iron slowly, it'll never warp. On a glass stove top, I put it on #3 for a minute, then move it up to #5 for another minute, then on high. I have pans that are over 50yrs old, and all of them are still super level. Thanks for having this channel. I'm only on day four, and suddenly feel amazing today! :D
I was just about to make the comment that it should be warmed on low for a longer time and once its hot turn the temp up to high. Like you said it prevents warping and also helps with the irons cure and gives it a longer life.
Thank you for the cast iron pan tip….i didnt know they could warp.
@@GrammaPatriotyeah, they can warp. I bought a cast iron pan from a 2nd hand store, and found the bottom was warped. It doesn’t make complete contact with my ceramic cooktop… 😕
Was just coming here to mention that.
@@GrammaPatriotme neither..good to know. Thanks
Guys - please be careful your first time. I ALMOST SET MY KITCHEN ON FIRE just now.
I put the cast iron on the electric stove (it's the stove with the electric coils) on high. A few minutes later I nonchalantly plopped some ghee in. There was no smoke coming from my cast iron prior to me adding the ghee, so I thought everything was fine. Apparently, the pan was too hot! The ghee immediately liquefied, smoked out the apartment, then flames filled the pan and started shooting upwards. !😨!
Scared the bleep outta me, my heart is still pounding.
My statement is NOT against this video!! I love this video. After I squashed the pan fire, I tried again (at a med-high...almost to high) and everything turned out fine.
I'm just saying this for people's safety. Thanks and enjoy your steaks.
You can't put cold oil or fat in a hot skillet without expecting fireworks. I usually cook with oil that is kept at room temperature, so it's not so critical to put it in the skillet right away. But if I were cooking with butter or some other oil that came right out of the refrigerator I would either put it in before turning on the heat or put it in right after doing that. Did you notice that the butter Laura put in the skillet for basting looked like it was room temperature?
@@keithjohnson2863 oh yeah, it was room temperature. I just bought the ghee from the store that day. I follow the people on UA-cam as they're cooking.
I still get chills from that experience lol.
I didn't get a fire but my ghee popped and I was burned a little on my upper lip and on my chest. It was totally worth it though because it was the BEST steak I ever had...no kidding.
Karen Black 😂
@@keithjohnson2863 I do not keep my butter refrigerated
I keep one stick covered, next to the stove, and it last for a long time.
I keep the unused butter in the fridge.
Wow! Second time using your method of cooking steak. Our first was chuck steak tenders my husband got on sell. But today I got about 5 well marbled ribeyes on sell and WOW!!!👀 Ribeyes are now my meat of choice. Your videos have given me the tools to make the meanest steaks ever!!! Thanks Laura!!!
Hi Laura, I made a New York Strip, and followed your directions. It came out perfectly medium rare. I loved it! Thank you!
Finally a good, step by step, easy to understand tutorial on searing ribeye steak! I’m 2 months into carnivore and I was never great at grilling but you break it down to my level so I actually think I can do this without ruining the steak. I also love your reverse sear video. Thank you for putting the time into teaching the rest of us!🥰
Edge to edge pink and no visible grey band. I'm still trying to perfect this every time. Impressive. 🤤😋
This is SO helpful! And it looks amazing with the butter basting!!
My husband is out of town for work tonight, so I’m going to attempt grilling a ribeye for the first time! 🤞
I’m definitely going to try this method soon though 🤩
This really did give me the confidence I needed to do a steak in my cast iron! Thank you so much Laura!!! 😃 I have been very embarrassed to be afraid the cook a good steak at home. You have now given me the confidence to give a go of it. I am officially doing carnivore month along with the rest of the crowd and I'm so excited to be doing it! I have lost weight in the past by doing Atkins but now I'm excited to be doing just meat only.and I feel so confident in this journey and cannot wait to see the results from it!!! 😁
I'm highly recommend splatter screens for cooking like this. Saves a lot of clean up. Available at dollar stores.
I have to tell you Laura, this video has changed my life! I've always just lightly coated the pan with butter or lard. But your method is SO MUCH BETTER!!! Thanks!
😋 oooooh! I can’t wait to try this method! Winters can be tough grilling in PA. I’m a pro on the grill now thanks to you, Laura!
Awesome!!!! I am so proud!!
Omg this looks sooooo goooood. I was raised on super unfancy food and never taught to use cast iron. Thank you!!! I’m doing this ASAP!!
Love cooking my meat in a cast iron pan ... but I never thought to baste it in butter. What a great idea; thanks!!
Watched this and then followed it. Steak turned out perfect. Love this channel.
Great technique! I want to try the butter basting next time. You killed it girl!
This was very helpful! I have watched so many cooking channels (non-carnivore) that make pretty good looking steaks but none of them include some of the tips you did! So I am going to give those a try this Friday!
Thanks so much for this tutorial. I always wanted to know how to cook a steak in an cast iron skillet. Will be making one soon.
Thank you for sharing your method of cooking. I just recently started a carnivore diet, I am 3 weeks in. So far I'm down 8 lbs and I haven't weighed myself this third week yet. I stumbled on your channel and love how you share your experiences.
I've needed this video for about 20 yrs! LoL. Thank you!
This is perfect. Thank you so much for taking the time to explain this. I watch theb videos and think i wish i could do that. Now I'm excited to start cooking your recipes. 😍
JUST followed this tutorial to the letter and made my very first steak - EVER! (I've eaten zillions, but I've never been brave enough to actually make one.) Well...it...was...perfect! Thank you, Laura, for taking the fear out of this for me! I'll be using my cast iron skillet every night now. Great video! (Are you going to do the reverse sear video? Or did I miss it...)
I love hearing this!! Made my day Thank you for sharing! I didn't do a reverse sear one yet, thanks for the reminder. I do have a reverse sear highlights on Instagram if you want to see it sooner.
Laura -- that steak looks amazing. When you said you brought it to 130 I expected it to be much more done but it looks perfect. I usually reverse sear my steaks unless they are thinner than 1" but I will be giving your cast iron method a try with the rib eye I have in the fridge. Thanks! Looking forward to seeing your reverse sear method.
I have been looking for something like this for EONS! Thank you! Thank you! I'm keto mainly but don't have time or inclination to use the grill, especially when my husband is on the road. I love my cast iron skillet and look SOOO forward to using it this way :)
Great!! Hope it helps!! Let me know how it turns out!!
@@LauraSpathOverall really tasty! I think I will have to adjust a bit (shorter cooking time) due to gas rather than electric heat. But I'm totally up for experimenting a bit--no hardship at all!
My eldest Brother just passed away at age 76
I still have a couple of cast iron skillets
My Dad bought When He was 6 months old .They are great !
This is A LOT of butter and ghee. ;) I thought I used a lot of a tallow when making my burgers.
I like to sear mine for a shorter amount of time for less crust, then move skillet and steak into a preheated oven for about 5 minutes. Probably the most tender, slight crust and juiciest I’ve ever cooked steak.
Thank you SO much for this. I am 65 1/2, have been keto since 10/11/17 and lost 75 pounds and now all my blood work is really good but I still have a LOT of issues and another 100+ pounds to lose. I KNOW I need Carnivore and am starting my journey. The thing is I live on Social Security and I don't have a lot of money for meats but I am committed. I didn't want to spend the money on steaks which I badly wanted because frankly I didn't know how to cook them. This was SO helpful. I will give up other things to have my carnivore meats. Please keep doing vlogs about how to cook these meats. This is so needed and seldom done!
That is so mouthwatering! Can't wait to try one this way! Thank you for sharing!
You are so thorough and thoughtful with the information you share. I just wanted to thank you. ♥️
lAURA, TKS FOR THE LESSON! COOKING A STEAK PROPERY IS SOOOO IMPORTANT!!!
Thank you! I never knew how to cook a steak in a fry pan very well, it was always hit & miss, def going to try this! Look delish!
Great video, thanks. A few things I have learnt over the years, for raising the temperature meat or defrosting it, a cast iron skillet does the job better and quicker than most things. Also to brown meat and fish fillets, cover with greaseproof paper (I think you call it waxed paper) and place a pot on top to press it down. Really crisps up the surface.
hard to get your head around the carnivore diet, but obviously working. Great series of videos, thanks mate! I would have loved to be a fly on the wall when you ate two steaks while your workmates were picking at salads, haha!
For best of both worlds
Steak w/asimple salad!
Bleu cheese on top omigosh
YOU ARE A MASTER OF STEAK COOKING
😮WOW! I just started eating Red meat in over 10 years! I've NEVER cooked a Steak in my life and I'm 57!! Going out to buy RIBEYES Today!🤗 Thanks Laura!👍🏽
Thanks for this video. I had completely forgot about using Ghee. Love your videos.
Thanks!!
Just want to say love all your videos. I too coming from keto to carnivore. Love all your tips and have come across the same issues you have on your journey. May I say you look fab now and you are a super super ambassador for carnivore. This super video and wanted to know how to cook the steaks quickly and easily and with our fuss. Will try that method next time.
That looks delish Laura. Thanks for the tip
Oh goodness, I actually leaned forward to have a good look when you cut into the steak to see how well it was cooked - good work ! 🥩🧡
Very nice! I always use cast iron, and I learned something today about basting and that Gee has higher temp tolerance! Thank you! I’m just starting my Carnivore Diet.👍🙏🏻💜
Today is my first day starting the carnivore diet, also I'm combining it with IF. I had enough already eating so much steak :-(
Wish me luck I hope I can do it at least for a week. If I can pass a week, I'll continue this diet to achieve my weight loss goal❤️
I just discovered your channel and am binge watching. Thank you for this. I've been using this method of searing and then basting with butter, but I was using olive oil t.o start and always felt a little "guilty," Never even thought of using ghee! Going to try that tonight.
For a wonderful seasoning profile for your steak, while it's resting sprinkle it with salt, freshly ground pepper, ground/dried rosemary, and drizzle it with garlic butter (fresh garlic sliced thin and dipped, but not cooked, in some melted hot butter). You can also use a sprig of fresh rosemary in the pan with the steak/butter instead. The secret to a wonderful garlic butter flavor is to not cook the garlic much/long.
Many carnivore do not use anything but salt and butter. Using plants to season a steak for me is a no go. Auto immune issues will flare up with any type of plant matter no matter how little you use
Besides, you don't even know what a steak tastes like if you put garlic pepper and rosemary on it. Try using only salt and butter. You will be shocked at how good it is without plant crap on it.
Very nice! I'd really appreciate a tutorial on how to clean and maintain the cast iron skillet.
I will do one of those soon!
Try this. Wait for pan to cool off. Pour off grease, soak up grease with paper towel. Use warm/hot water and a plastic scrubber, lodge scraper, brush, etc. to remove stuck on stuff. I use the green plastic netting that packages avocados. Pat dry pan with paper towel and heat up pan to dry. Here are the steps that get the last stuff off. When pan is dry and warm, add some lard. It will melt. Once it cools enough to touch, use a blue shop paper towel to soak up grease and scrub any food bits off. The blue shop towel is key because it will not lint up the pan when you scrub with it. You can then do the extra steps to reseason the pan by heating it up again. If you do that, when it starts getting warm but not to hot to touch, take another piece of dry blue shop towel and you will be able to wipe off a bit more oil. The thinner the oil layer the better. When pan starts smoking, turn off heat and allow to cool on its own.
Oh my goodness I watched half of this with closed caption & it had so many words captioned incorrectly. Thanks for the tips as always!!
Another method is the dry pan method. If you put the steak into the pan with out any Ghee, dry pan. Youll get a much better crust on the meat. Once you have it on the other side then you can ad your butter to do the basting if you wish. Dry cast iron method will give you such a solid crust and really lock in the juices.
Loved it!! Thanks for sharing Laura
Thanks for watching Scott!!
Looks great, I have the perfect thin steak to try this on. Thanks!!
Btw, I quickly looked at your channel name, mis-read and thought it was Laura's path, which is pretty cool.
😂😂 everyone does that so now I just play it up!!
I did that also! 😁
for some extra flavor, add a couple pieces of garlic sliced in half and a sprig of rosemary... so good!!
Great video. Today I purchased two cast iron pans and Im using one tonight. Im going to follow your instructions. Im wondering what you do with all that left over fat in the pan ???
Thank you for this method. Did it! Best steak I’ve ever had
Laura you look amazing! Thank you for this video!
If you get a stargazer castiron skillet the handle won't get nearly as hot. And the finish is very smooth.
My mouth is watering! Nice job!
That steak looked soooooo good. I never the reverse search. I have a very thick steak and am using my cast iron pan for the first time. Waiting for the seasoning to finish. Wish me luck.
Looking forward to the thicker steak method. This video was helpful too.
Very helpful video. I have a cast iron skillet and now I can make a good steak for myself. :)
Would love a video on how you personally take care of your cast iron.
You will want to watch cowboy Kent Rollins for cast iron care. He knows his stuff.
O.M.G that steak looked AMAZING 😮😮
Aaaaaaaaand I'm picking up some steaks tonight. Gotta try this method.
How did they turn out!
No stranger to Steaks and the many ways they can be cooked. I have probably grilled hundreds if not thousands. I have used pretty much this same technique more than once, but I just wanted to say I DID learn from this. It looks delicious! I want to try the Adobo and Paprika my next grill session. Can't wait for the Weather to clear up. Hey, I may NOT.
I'm a southern girl so I definitely have cast iron skillet. 😉 Thanks for showing how to make the steak. My son is gonna love this.
Just came across your videos. Enjoying the content.
OMG OMG OMG OMG..........That was the yummiest meat I've ever cooked !!!!!!! I cant believe it. wowwwww. Thank you so much. In Australia we call rib eye Scotch Fillet steak and that's what I used. Think I might be cooking that again tomorrow and the next night and the next night......
I get these thin ribeye at Costco and they are thin. I get my skillet really hot. Put a little bacon grease in the pan. 2 minutes on one side 1 minute on the other. Talk about a fast dinner. Awesome. I put Pete’s coffee and Aleppo pepper and salt. Man o man is it good and fast.
Thank you Laura, that looks delicious. I love using cast iron esp for iron
Had this tonight. OH MY WORD... whoodda thunk a steak could taste so good. Thank you
My 1st visit to your channel, lot of great tips! Beautiful steak, I will have to keep my eyes on you!
Great tips. The steak looked sensational 👌🥩
Thanks!! It was delicious!!!
Thanks, Laura! 🙏
Laura, I've recently discovered your channel. I'm not carnivore, but I've been mostly keto for about a year and my weight is in the normal range (I'm also hypothyroid, but no other health concerns). I had lost the last stubborn 15 lbs that was hanging on from my pre-thyroid malfunction-by the time they discovered it was abnormal, I had gained almost 50#. So, I lost that, then in a tree cutting accident Oct 2, 2021, I broke my leg and couldn't eat much for a month because of the pain medication and lost another 8 lbs or so. I eat two meals a day, generally, mostly tuna, hamburgers, some chicken and roasted vegetables, and a little dairy in the form of heavy cream in my coffee and a bit of cheese here and there, a greek yogurt once a day. We have not purchased steak in many, many years; one reason was the cost, but the other is that I cannot chew meat unless it has a melt-in-your-mouth texture without a lot of gristle or fat. If it pulls back, it grosses me out and I can't eat it. I say all this to ask if cooking a ribeye this way makes a very tender bite of steak. If I could manage to find affordable beef and know I could cook it in a satisfactory way for me, I would love to go more to the ketovore/carnivore side. I know my husband would love it and he needs to lose a good bit of weight, doesn't seem to be working that well on the keto way for him. I'm 65 and have more muscle mass than when I was in my 30's, which aided my fast recovery from the break and subsequent surgery. I don't ever want to go back to being heavy! Thanks for the time you put into your channel! ~Cynthia
Taking out my steak for dinner tomorrow... love the butter basting technique!!
Sincerely, Susan
Delicious! Watching a cooking video, especially of steak, 36 hours in to a 48 hour fast is probably not the smartest thing I've done lately.
Hi! Not sure if you're still responding to comments on this, but here goes. I cannot use cast iron pans because my husband does not believe in the seasoning and will SOAK the cast iron in hot soapy water overnight and then scrub it to within an inch of its life in the morning. I've resorted to use high-quality Scanpans, which I learned about from reading online writings by Owsley Stanley, a.k.a. “The Bear.” My steaks seem to come out great, and these really can be washed in the sink.
I do my steaks this way, but use either lard or bacon grease to cook with.
Hamburger and a rib eye cooked in bacon grease.....YUM!!!
Thanks for the cooking lesson. I need it:)
I like carbon steel a bit better than cast iron. May not be as even, but it heats significantly quicker and cools quicker. Also, I like my steak rarer in the middle, so I put it in the pan while still softly frozen. Personal preferences.
Sooooo good. I cook with cast iron everyday!
I mostly stick to the grill but I might do this more often now!!
Nice job! I love my steak this way, but hate the cleanup on my glass top stove! UGH! Have you explored the sous vide method? It is amazing and so easy!
Oh man the cleanup is rough!! I haven't done sous vide yet!
@@LauraSpath You'll love the simplicity! Meat turns our perfect! Keep up the good work....
So this may be two years overdue, but I watched this, bought a ribeye and came home and made it and OMFG! It was a sublime experience that has changed my life. I’ve destroyed so many foods that other people consider delicious, like salmon for example. If anyone tasted the salmon I made they would puke at the very word. I can say I can responsibly purchase ribeye at this point.
Looks Delicious! What do you do with the used ghee & butter? How do you clean the cast iron skillet?
You can save it for eggs.
Clean the skillet by taking it to the sink. No soap and rinse it out by gently using a scrub brush as to not take all the seasoning (oil build up) off the iron. Then dry it with a lint free towel and sit it back on the medium hot burner to let it dry. When it starts to smoke, pull it off the heat and add a small pat of ghee or lard and spread it evenly. That is a properly seasoned pan. You can store it in your oven or a drawer but be aware it is covered in ghee and nothing need to sit in the pan or you'll have a mess.
You will find a properly seasoned pan better than non stick. Eggs will not even stick if done correctly.
I have a iron pan and the food usually get stuck at the bottom but this looks good i gonna try this today.
I didn't even know what Ghee was until this video, I've been using oil & grill spray & butter, will have to try this
Girl you dang sure know how to cook steak, 😋 I'm freaking starving now
You're an excellent teacher, Laura! Thanks for this, and all your other videos! ♥♥♥ XO - M
Thanks Laura. I appreciate the tutorial. I like to cook on cast iron too.
Thank you! I keep getting it wrong. This was a perfect tutorial. Can’t wait to make steak, now.
I so needed this video. Thank you.
Let me know when you try it!!
Thanks for those great tips!
As a Puerto Rican I put adobo on everything I cook with but ill try with some pink salt instead! 😂 Thank You so much for video and inspiration.
WHYYYYYYYY did I watch this on a fasting day!? The butter basting - YUM! I am doing that next time!
😂😂😂 sorry!!! It is a game changer!!
Guess I need to finally breakdown and get a cast iron skillet!
ALOT of ppl may have trouble with the hot liquid fat
Just eat some slices butter with it
I find there’s plenty fat in the steak
But I eat 4-6T butter/chilled beef fat daily
THANK YOU LAURA!! I am enjoying my ribeyes like a boss! QUESTION: What to do with the browned butter/ghee afterwards ... Can I use it for something?
I would cook eggs in it. 😃
Thank you Laura I really enjoy your content. Do you (or others here?) have any idea what is the surface temperature of the skillet before and then after you used the ghee? you'd need an IR thermometer... I saw you did not use one. Maybe you can use one during another cook and update this comment. Also interested to know what brand of ghee that was.
that's looks amazing! i like to add a bit of Worcestershire sauce and some onion flakes on top with the butter 😋💕
Not carnivore.
Love this, Laura. Thank you!
- Thank you, this is brilliant!
Thanks Laura, that helped a lot!
Simply a Blessing