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Rib Eye Steak. How to cook/pan fry a thick steak at home.

Feb 27, 2020
It's me, Ian, at the BBQ House today, uh, restaurant. I'm sticking with Tony, so before I show you how to select your ribeye, I'll show you how to

cook

the ribeye. The first thing we'll do is look at this piece here. The same piece we had before, we're going to cut about an inch and a half. It's a good

steak

. I don't like my

steak

s too thin because otherwise they will dry out. What we are going to do here is a nice piece. In this, this is a fantastic meat, look, this is what we want here, so what we're going to do here is trim the fat, just a little bit of fat, we'll trim it back and then use this to

cook

our steak, It's going to be the oil for a steak, so we're going to put this aside in one pan, there you have it and then we're going to put the steak in the other pan and we're going to move on to the air station, I'm going to show you how to cook a steak.
rib eye steak how to cook pan fry a thick steak at home
See you in a second, so we're in the kitchen right now. I'm going to show you how to cook a bug in terms of

thick

ness, but remember the

thick

er the better, so remember that We have this fat here that we trim, we're going to use it as oil for our steak, if you use regular vegetable oil, it will burn if you use butter , the butter will burn, this is a thick steak, so we need to take some time, you see, we're going to make a little smoke here, we'll light it, we'll put out the heat, here we go, we want a little smoke, but not too small , okay, so you see, everything is roasted here in me. as brown the pan is high up you're going to put it aside then we're going to take our steak we're going to season it with pepper not too much not too little a little bit of salt there you have it and then we're going to sear it on the steak inside and here we go now the key to cooking a proper thick steak is when you sear it you leave it in the pan and don't touch it you count about a minute per side remember my heat is on medium we are not too hot but we want to see the smoke here this is perfect if it smells too much it means something is burning this is not what we want so remember at the same time while this is browning we can season the other side of the steak here now you are You will ask me why a thick cup of steak is because when you fry it in a pan or when you grill it, it will keep its blood inside.
rib eye steak how to cook pan fry a thick steak at home

More Interesting Facts About,

rib eye steak how to cook pan fry a thick steak at home...

If it looks too thin, the steak will dry out every time you're

home

. I have a steak, it's dry it's because it's too thin, you can't let it sit, you can't let the juice sit on the steak, see here, I want to touch it, I really want to touch it, but I'm not going to touch it. if I touch it, the sear is not going to be perfect, it will take another 30 seconds, the other reason is to drive like it is thicker to cut like this for more flavor, all the fat in the middle of the ribeye will slowly melt and give it different layers of flavor, it's going to be super amazing, okay, we're here in a minute, remember at

home

, you know, with the pan, make sure you double check your stuff, so we're in a minute, let's flip it over, make sure there's a little oil on all sides then we have turned it look at this here this is the curry you see all this fat here it is all caramelized here it is melting well and slowly it will make a delicious steak this is what you want don't put the heat on too hot, otherwise Otherwise, you will simply burn the outside and then not the inside, because you think: why is my room cold? why is it too weird?
rib eye steak how to cook pan fry a thick steak at home
What we are looking for here is a medium rare in the middle, the best way to eat. a steak, you can check it halfway well, but they are going to get tougher and tougher. It is not a steak designed to be super well done or medium well done. You see again here some smoke coming out, not too much, just a little layer of smoke, I want to touch it again, I really want to touch it again, but I'm not ready yet, we're just going to wait maybe another 30 seconds and after that We'll turn to the side, apparently you can do it.
rib eye steak how to cook pan fry a thick steak at home
We had a little problem with the camera. We come back here just two more seconds, so now our sear is almost done, so what we're going to do is grab the stake from the bottom and then we're going to burn off the top layer of fat, just hold it. so for maybe 30 seconds 45 seconds we want to make sure everything is nicely browned ready we're going to make it great now the next step we're going to do I'm just going to leave the steak for a second we're going to choose Lift the steak and now we're going to let it sit on the grill, there you see, that's here, it's perfect, so what we're going to do now we're going to let it sit for at least six minutes, you can't, don't do it. worry about letting it sit too long six minutes eight minutes ten minutes is perfect what we want to do is let the juice sit in and after that we'll show you what to do after six or eight minutes we'll catch you in a second our steak is seared for about seven or eight minutes, more than eight minutes on the side, now what can we do, remember this fat that we had before, now we are going to brown it very, very hard, so I have a frying pan here, it's very hot, see fire smoldering over the media perhaps. a little bit more I'm going to put it inside again we're going to leave it here and we're going to cover it this is going to take about 30 seconds what we want to do is make the fat so crispy that it's like Canadian bacon or something like that, so maybe Maybe my excess smoke here will bring it down a little bit, there you have it, yeah, like I was saying, I want the fat super crispy, so on top of that your steak will be super tender and delicious.
You have to feast on the fat that you would normally throw away or not eat, leave it on a plate and then you know you're going to get this, you're going to get two different flavors, so I think we'll be ready soon. just leave it there, let it close and make sure it's all, it's melting nicely and voila, this is done. I can put this aside, okay, we're good here, look at this, how crispy it's getting very, very crispy again. Let's cover for another one. maybe 30 to 45 seconds this is a plasma operation you see I'm going to use another pan to finish cooking the steak and here I have half enough butter and water melted the reason is when we're going to put this in the pan so that it stays in the pan we put juice butter it is going to burn we do this the butter is not going to burn and then we can investigate the finish of our steak by cooking it here but it is already ready, I also have a piece of butter that we will use later to spread the steak with butter, it will be super crispy, super caramelized, it will be incredible and then we will finish it with a sprig of rosemary at the end to give it the finishing touch after a multiple layer. our steak is very, very simple, I think we're ready, yeah, I think we'll see what happens here, you know, look at that beautiful candle light here, so the pan is still hot, so we can move this to one side here and then. move our fan straight in, just leave this on the side, here we're going to increase the volume, decrease the temperature a little bit over here, heat it up and like I said, this is our butter and our water, we're going to drop it in. the pan right there, make sure the whole pan is oil-free and then we're going to drop our seared steak in here, so we're going to grab it, just bring it over, turn it over and then we'll drop the steak.
I'm going to turn up the heat a little bit more because there you go and then this is going to go very, very fast, we're talking about 30 to 45 seconds, it's not hard enough, so let's do it as you can see. my pan doesn't smoke too sturdy you're just touching the steak don't touch it you're going to see when it's done a little too light yeah I think it's okay here leave it don't touch it don't do it Do it like I did for about 20 seconds I think Above all, make sure you have good ventilation at home.
Okay, time to turn it around. Go right away and then he'll be inside. I'm going to drop my butter and then. We're going to spray this steak with a nice big piece of butter, okay, you'll see the butter bubbling every now and then, we spread ice with butter, then we'll add our twig inside as well to get the flavor, there we go and then I just did it right butter rice butter is very fantastic I think we are ready here two more seconds there we go then we will put it on the board here look at this steak just fantastic there you have it I'm going to grab a knife look at the color, look at it, it's beautiful and now I'm going to cut just to show you what happened on the inside, so here's the first cut, there you go and let's cut again, look at the inside of the steak, you see the layers of cooking on the inside, it's a double cooking technique, In fact, you'll see that the outside is nice and crispy, the inside is maybe medium or a little more medium cooked and it's super tender, it will melt in your mouth, so I'm going to wrap this up actually.
I'm going to cut it up, eat it later, so I'll catch you in a second. I'm going to put everything on the plate and then I'll show you, thank you.

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