Cast Iron Rib Eye Steak ( Butter Basted ) | The Best Steak you'll ever make.

alright

ever

yone, my name is tommy, this is the gallery's backyard barbecue and we're all going to take it doing my name is tommy and this is the gallery's backyard barbecue on today's show. I have a little challenge, this goes to Kevin in Comparative Cooking. I'll leave a link above and a link below, well basically what we have to do today is I'm going to take a rib eye

steak

and I'm going to cook it the

best

way I know what it is. Basically in a hot

cast

iron

skillet and I have a little more rosemary and a little thyme to go with it.

I'm going to rub it with

butter

and a little bit of garlic and this is the

best

way I know how to cook a ribeye.

steak

, the challenge for Kevin is to cook it the same way and also choose another rib eye and cook it his way, okay, he has the family that will do the test to see which is better, of course, and now listen, this is no it's a me versus him this is not my recipe versus his recipe this is nothing like that this is basically just a uh well this is basically just for him to compare because listen that's what he does well listen that's it again this it's uh no A me against him, this is my way of cooking a ribeye and he'll choose if it's vine sauce or what

ever

it's called, I don't even know and uh or weber or on the pellet grill and then he'll cook them both. ways my way, your way and then your family will do the taste test of course okay and before I start this let me ask you to subscribe to my channel comment on this video and ring the bell so you get everything the uh. all my future loads, right, that's very important to the channel and I do it well, thank you very much, so listen, I have a 1.32 bone-in ribeye.

This is an angus ribeye from a wally world that I will bring to room temperature and salt with a little kosher salt of course and a little freshly ground black pepper, now listen, this is the best steak I know how to cook. I'll leave a link in the corner, there's a card in the corner with the last cooking I did of this steak and, uh, this is top notch, and my challenge to Kevin is to cook one this way, like I said, and cook one your way, and your family can try to decide the last state, that's what we're trying to achieve here, so listen, I have a hot smoking

cast

iron

skillet, then I'll add the oil, hot skillet, cold oil, of course, and when you drop the steak, you'll want to drop it. right away you're going to cook this sucker four minutes this is about a one and a half inch rib like I said this is a point three two pound with the bone so four minutes and then you're you're going to turn it over you don't want to touch it , you don't want to look, you just want to spend four minutes and then flip it, of course, and I'll leave the ingredients listed below and like I said, I'll leave a card above for my last cast iron ribeye, which was the best steak I've ever had.

I've ever cooked in my life, so we're in four minutes and we'll give it a whirl, now notice I have a not too dark. right, that's probably because of the bone, so what I'll do is put a hamburger masher on top to try to keep the meat for good contact, no big deal, so you'll turn it over and then wait a moment. minute after you flip it over and add your time, rosemary, garlic and you'll let it cook for about a minute more and there's my fin now writing after about another minute of that cooking so you're going to want to give the

butter

just right to get the total cooking time. so far it's about six minutes, let's go four minutes, one to the side, flip, wait a minute, add the rosemary and thyme, wait another minute and add the butter and basically what you want to do here is let the butter now I'm going with about a quarter stick of butter, you can do a little more depending on how much sauce you want of course, and basically you want to let the butter melt, don't do anything just let it melt well and that usually takes about 30 to 40 seconds and then what you're doing is creating a nice garlic butter salt fragrance with rosemary and thyme.

I mean, this is good, I guarantee it here and now listen, once the butter melts, you want to start the basting process. Okay, so the total now on this steak is seven to eight minutes total, seven to eight minutes total and we're going to baste it to medium rare, which is

basted

to perfect medium, about 123 or so in the uh in the pen. little. thermometer well and remember that when you take it off it will go up a degree or two more and you have to keep the flame very hot if you want to cook and baste the cooking face of course and you will get all those flavors that uh look how sugary, buttery, sugary and salty of the butter with that thyme, rosemary and garlic, I mean, this is good now, as you see, we're at 119 on my little pen right now, I'm going to leave it like this for about another minute or two and then take that sucker off, I mean, that's a flavor right there, my friends, I mean, what can you say now?

Basically, from here what we're going to do is we're going to uh, we're going to pull. this we're going to get some of those juices okay, put that in a little bit, put a small cup, we're going to put a little bit, a stick of butter, a little bit, maybe a teaspoon of butter on the steak and cover it loosely with aluminum foil, cover it loosely with aluminum foil and then a little while you're there, what you want to do is drop in a teaspoon of butter, two cloves of crushed garlic and a pinch of kosher salt, okay, careful, then about three four minutes, you can unwrap this. bad boy right now I have a little bone in mind so I'm going to take that bone out so I can get a nice slice and as you can see we're juicy and pretty perfect on a Well medium rare right now I apologize for eating with my fingers, but hey, you know what's right and that sauce comes into play and you dip it into that salty sweetness of that sauce with that rosemary thyme and uh man. you're golden brown and this is good and that's good, I mean, this is, you know, these are always one of the best steaks I've ever had, I mean, the flavor is off the charts, off the charts, that's perfect and now What Here I got some Alabama white sauce from my cook a couple of days ago.

I'll leave a card for that video and let me tell you something and this takes it even further off the charts. I mean, this sauce goes well with everything, right? And look, hey, that's the cap just as I walk away from this cook. I want to remind everyone to hit the subscribe button. We have a lot of good things coming up and ring that bell for all my future cooks. to the channel and watch Kevin, I'll hand this to you and we'll see what you come up with and I'm very, very excited and curious to see if your family can choose the best steak correctly and That's it, listen, subscribe, like, share this video , it is very important for the channel and until next time, see you soon.