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
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….😢
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 .
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
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….😢
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.
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 set my steaks out seasoned for an hour as well lol
The salt surfaces that moisture lol
First time for everything, glad your learning
So you’re saying you cooked a whole raw meat for 6 minutes and ate it?
Bravo man looks delicious
Could you link that skillet with the red hold?
Dammmm thats looks Greattttt
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.
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
What the heck does "put it down away from you" mean?
Too much fricking work
with rice lol?
Why did you put it in the pan? It’s almost raw.
Gordon Ramsay?
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
Using oil made all my kitchen floor dirty from oil sprinkles any help
Get a splatter screen - they are awesome
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?
You’re supposed to push down the steak once you put it on the cast iron
Your butter was practically BLACK … not a good thing
why
@@purpleeyburnt, bitter
@@amd.0001 i like bitter
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
People who butter a ribeye make no sense its already such a fatty piece
I like my steak burnt, not raw
But is it halal?
Yes
At this point your girlfriend is so lucky
Huh?
Cooking is the wife duty .
@@jad2290 I think its neutral
@@bee1329
What's neutral?
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!
🤣
Weak sear
Bro why do u even use gloves? These blue obes look like u just cleaned your toilet
“Sit out for one hour” lmao there’s literally no need for allat.