Id lower the heat a bit after the initial blast sear so that butter doesn’t turn black. Id also recommend rendering that fat on the sides more. If you lift the steak and hold it on the fat a little bit. The steak will be even more flavorful
Tip: the crust in the middle is non- existent . To get crust on every inch of the steak, get a cooking spatula, put it down on the steak, get a tall cup or a mug, press down on the spatula with the mug, keep holding the press for 1 minute on each side before leaving it .
I was going to say the same thing. You have to sear 2 min on each side and then lower the heat to medium-low and then butter baste at that heat. Basting while the pan is on high will ensure your steak tastes burnt even when it's not.
@@rthellmanThank you for explaining this! I’ve watched so many videos on how to cook a steak and not one of them told me to lower the heat…I’ve had a lot of black butter….😢
You forgot to sear the sides...otherwise All good...EXCEPT for the "...let it rest for 8-10 minutes..." WHY do you want your steak to get cold before you eat it?
My only problem with the 5 - 8 minute resting time. I like my meat steaming hot, and it cool down to fast.. Some YT chef's cover it with a piece of aluminum foil, but that again "wet" the meat with the steam generated... Oh well, if it's not perfect, it's perfect.
Hey mate, if you like your steak hot when you eat it; after you rest it you can sear it in the hot pan for 15 seconds on each side. It should still maintain its internal temperature and not overcook but be nice and hot when you dig in
All these videos use butter and I’m just wondering why somebody pays top dollar for ribeye and then puts butter all over it. Why not just get a lesser kind of meat and put butter on that?
OMG! You've overcooked it! After the dry brine? .....it's ready! No heat needed. Just the salt and pepper. My friends make fun of me because I always carry a knife and a salt shaker in my car, as I slowly drive past cattle ranches. I've been practicing on mechanical bulls, and I think I'm ready! 🤣
Id lower the heat a bit after the initial blast sear so that butter doesn’t turn black. Id also recommend rendering that fat on the sides more. If you lift the steak and hold it on the fat a little bit. The steak will be even more flavorful
Exactly what I was thinking. Butter should be golden brown, not dark!
@@GermanMejia-o6hit’s doesn’t matter, it’s all about preference.
My local grocery store charges $30 dollars a pound for ribeye, so I just watch people cook it and imagine what it must taste like.
Lol same
😂😂😂😂😂😂
I bought one for $22 the other day and made it similarly as this guy but slightly better
😂😂❤
get some chuck eye. honestly tastes pretty damn close and much cheaper.
I cook mine this way but I normally hold the fat cap down first and brown those edges and render the fat for extra flavor….so good! ✊🏽
That rice 🎉 perfect combo
AWESOMELY PHENOMENAL..
WELL PRESENTED AND TO THE POINT
Tip: the crust in the middle is non- existent .
To get crust on every inch of the steak, get a cooking spatula, put it down on the steak, get a tall cup or a mug, press down on the spatula with the mug, keep holding the press for 1 minute on each side before leaving it .
Or possibly put another pot or pan on top of the steak
This is a good tip. So annoying that middle doesn't get crust
I use a 5 pound weight with foil on it
I set my steaks out seasoned for an hour as well lol
The salt surfaces that moisture lol
First time for everything, glad your learning
Excellent!
Im having this for dinner tonight yum 😋
Gonna try this. Ill come back and let yall know.
YOU LIED
You OK? I need to know about your steak.
Still waiting man
Fr
Everything going alright?
Level out your stove and you will get even distribution of the oil and butter. There should be feet on the front that are adjustable.
Dude, your butter is almost black. After searing go down a notch with temp. after the butter starts to melt.
K thanks!
I was going to say the same thing. You have to sear 2 min on each side and then lower the heat to medium-low and then butter baste at that heat. Basting while the pan is on high will ensure your steak tastes burnt even when it's not.
@@rthellmanThank you for explaining this! I’ve watched so many videos on how to cook a steak and not one of them told me to lower the heat…I’ve had a lot of black butter….😢
Do you season your cast iron skillet???
Great job
You forgot to sear the sides...otherwise All good...EXCEPT for the "...let it rest for 8-10 minutes..." WHY do you want your steak to get cold before you eat it?
Bravo man looks delicious
Steak with bloody rice 😆
I know right? That's crazy
Nice
My only problem with the 5 - 8 minute resting time.
I like my meat steaming hot, and it cool down to fast.. Some YT chef's cover it with a piece of aluminum foil, but that again "wet" the meat with the steam generated...
Oh well, if it's not perfect, it's perfect.
Hey mate, if you like your steak hot when you eat it; after you rest it you can sear it in the hot pan for 15 seconds on each side. It should still maintain its internal temperature and not overcook but be nice and hot when you dig in
Dammmm thats looks Greattttt
With a heaping pile of rice on the side. Just exactly how I eat my steak !
I never agreed with the let it rest BS. It's a ribeye it'll be juicy no matter what. Your just gonna get a cold ass steak by "letting it rest".
Your also gonna waste the juices by immediately cutting into it, it don’t have to rest for no more than 5-10 minutes
Could you link that skillet with the red hold?
So you’re saying you cooked a whole raw meat for 6 minutes and ate it?
Best way to do it
Use tallow, not oil
You need to even out your stove it’s really bothering me when the oil goes to one side😂
Trust me, same, how do I fix that? I live in an apartment
@@recipeswithjayit may have adjustable feet. if so, twist one or more of them until the stove is level.
He tilled the pan!!! Shit look Right
@@barrypadva8527 Maybe read the above comment from the OP
Don’t baste until you get a set crust
Shouldn’t u put more seasoning than jus salt and pepper I see that wit all steaks ?
No sir if its properly cooked and a good cut of meat butter salt pep and garlic is all u need
Not bad but I like to use an air fryer
That or a George Foreman grill is actually an underrated thing and saves extra time and prep
That’s a Walmart steak… I know… I eat that 😊
On second look it’s not wally
Gordon Ramsay?
I like my steak burnt, not raw
Ew
Im sweatin looking at steak recipes.. im suppose to cook for thy lsdy.. i am fucked
ieeyad pepper
You’re supposed to push down the steak once you put it on the cast iron
Seared it wayyyyyyyy too long. 1 min each side. Max. Then turn it down. Why add the butter as soon as you flip the steak?
Using oil made all my kitchen floor dirty from oil sprinkles any help
Get a splatter screen - they are awesome
Mop your floor
Bro you need to eat potatoes with that steak
You do realize there’s other sides to choose from
@@Zy444 you are incorrect sir
Sear the fat cap side first ❤
with rice lol?
What the heck does "put it down away from you" mean?
So that the hot oil won't splash and burn you.
Why did you put it in the pan? It’s almost raw.
Best way to eat it.
I don’t like rice I want brussels sprouts on the side
Rice with steak is insane
Your butter was practically BLACK … not a good thing
why
@@purpleeyburnt, bitter
@@amd.0001 i like bitter
WHAT IS THIS BIG DEAL ON COOKING STEAKS??? SAME TECHNIQUES USED EVERY SINGLE TIME....WHO CARES??? SHOW US HOW YOU MAKE MEALS FOR THE HOMELESS.
All these videos use butter and I’m just wondering why somebody pays top dollar for ribeye and then puts butter all over it. Why not just get a lesser kind of meat and put butter on that?
Because they bought it and can cook/eat it however they want
Ribeye ain’t that expensive it’s the sellers that are overcharging for a slightly overrated steak, it’s literally just a cow
Did you just eat a steak with nothing but white rice …
Ok and?
Too much fricking work
how are u making these videos but so insufficient with your skillset for cooking a steak?
People who butter a ribeye make no sense its already such a fatty piece
At this point your girlfriend is so lucky
Huh?
Cooking is the wife duty .
@@jad2290 I think its neutral
@@bee1329
What's neutral?
@@bee1329no
Weak sear
But is it halal?
Yes
Bro why do u even use gloves? These blue obes look like u just cleaned your toilet
OMG! You've overcooked it! After the dry brine? .....it's ready! No heat needed. Just the salt and pepper.
My friends make fun of me because I always carry a knife and a salt shaker in my car, as I slowly drive past cattle ranches. I've been practicing on mechanical bulls, and I think I'm ready!
🤣
Raw
Nah
“Sit out for one hour” lmao there’s literally no need for allat.