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Perfect Pan-Fried Ribeye Steak

Feb 27, 2020
Hi, I'm Josh Ozersky from Hakam, I'm a meat man. I am often asked how to make a

steak

and my opinion is that the best

steak

is not cooked over mesquite charcoal or on a special grill, nor is it. cooked in a sous-vide bag or any of those other places. I like to cook a steak in a skillet on my stove and I think that's the best way. Now there are many different ways to do it. I mean, sometimes in a restaurant. In fact, they'll have foamy butter and their arrows say so or whatever. I'm not getting involved.
perfect pan fried ribeye steak
I'm putting a little olive oil in a frying pan. I just crushed a couple of garlic. They will also go there solely for the purpose of flavoring them and then of course they are browned and roasted so you serve them along with the steak but the essence of any type of steak cooking is the steak itself you have to start with an excellent steak and then, more or less, go out. By the way, this steak I marinated is a beautiful bone in top quality

ribeye

. Tru Prime, that is, is richly marbled in USDA parlance. It's been here with parsley, garlic and peperoncino, but you could see it. it has all this beautiful marbling it is a rib eye steak so it is actually two separate steaks the eye and the cap or lip the eye that is exquisitely marbled on its own is very tender and delicious cut the beautiful cap or lip that we technically call the cap is the dorsalis spinal muscle and that one is so good, the most

perfect

piece of meat in the entire beef carcass, so my thing with a steak is that if you're going to make a steak, you should make a

ribeye

steak or I mean, I could have a skirt steak or whatever, but like get a good one, spend the money on it, as a steak eater, you often know that if you're going to have the steak, get a great steak and always season it generously with kosher salt. thick, this wonderful substance becomes this.
perfect pan fried ribeye steak

More Interesting Facts About,

perfect pan fried ribeye steak...

It has an incredible crossover, not only does it have a flavor of its own, but it enhances the flavor of anything it touches. You can hardly put too much into it. I'm also putting some black pepper in it, but black pepper, which by the way, just from the bottle, not ground by hand, don't kill yourself trying to grind black pepper, the fact is that salt is what matters most in the life and now I'm going to take this steak, I have this spicy, it's I'm going to go down, this pan is technically big enough to fit the steak.
perfect pan fried ribeye steak
Ideally, I would like to have a pan, you know, like the

fried

chicken man, that has this big because I would like this area to be in the middle. part of the pan is the hottest part and that's what you really want to nail on that steak. Here's something else you should know. Steaks should be left alone. You shouldn't play with them. You shouldn't mess with him. You should not move them around you. you shouldn't flip them several times the only thing it does is make them worse the essence of cooking with meat is absent essentially it's what Bruce Lee called the way to fight without fighting I put the pan hot the meat is very good meat now it was heavily seasoned I drop it and I more or less forget, now I'm about to turn it over because at the bottom I can see that it's very crispy, it's very brown, that the salt has formed an incredible mahogany surface underneath, but at the same time the meat inside It's raw, some of it is because it's a thick piece of steak, some of it is because it has a bone.
perfect pan fried ribeye steak
Any steak cooked on a bone has what we physicists call a heat sink, meaning it absorbs all the heat and keeps it cold. Steaks with bones take longer to cook than steaks without bones. That's one of the nice things about a bone-in steak because then you can really nail that crust, really hit it. I know this is going to be very nice. Then oh my goodness, I'll turn it over and put it in a 350 degree oven, that's where it will finish cooking, then it'll get even radiant heat from all sides and then I'll set. so I'm going to eat it that's how it is that's what I'm going to do.
I'm going to wait five to seven minutes. I think that should probably be enough because that thing was getting really hot and then it will be It's time to let the steak rest, so I'll see you here in five minutes. Okay, so check this out, but since I have to wait and I have all this delicious beef fat with all this garlic, why don't I make hash browns? so what I'm going to do is I'm going to grate this potato and we're going to make some delicious Waffle House style shredded hash browns, a delicious lacy latke, a latticework of starch, salt and potato flavor, oh my gosh, look at this. wait until the really amazing thing about this, as incredible as it may seem, is that everything wants to stay together.
Basically, I'm going to turn this into a giant latke, but you'll notice and here's the key: there's a lot of space between the different, look how it's like I have this Jackson Pollock effect where there's all this space and they let me put a little salt There, there's all this space between the interstitials, which is causing the vapor to have a place to go, so since the pieces don't stick together, okay, check this out a little bit, oh boy, look. that this will be a great side dish, look at this here, oh my goodness, now let's do the steak, the steak looks ready. so I'm going to cut it off the bone like this, okay, the bone moves aside, cut this mallet, here it comes straight from the Bing, take this fat here it's going, the mallet is amazing, but I want to serve it, it's like small . snacks so here are my little decorative pieces like that now that I have my steak.
I'm going to cut it into

perfect

little medium sized slices if I want, I can dress them with a little olive oil or whatever and who knows, maybe I'll do it, oh. Gosh, it seems like it's almost a shame to put something on it. This flesh is so extraordinary, maybe I'll even create it as a dramatic effect, like it's falling, like they're falling on top of each other, that's what it's supposed to be. looks good so this is here like this and a little bit more salt a little bit of salt like that a little bit of pepper because that inner meat didn't really get the seasoning it's just on the outside but now I have a perfect steak to go with a hash perfect brown.
I'm Josh Ozersky, thanks for watching, visit me again on eHow, don't worry.

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