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

it's me ian at the bbq house today um restaurant i'm still with tony so before i show you how to select your ribeye and i'm going to show you how to

cook

the ribeye so first what we'll do check out this piece here the same piece that we had before we're going to cut about an inch and a half that's a good

steak

I don't like my

steak

s to be too thin because otherwise they dry out what we're going to do here is a nice chunk look on this here this meat is fantastic 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're going to trim it back down and then we're going to use this to

cook

our steak it's going to be the oil for a steak so we'll set it aside in one pan there you go and then we'll put the steak in the other pan and move to the air station i'm going to show you how to cook a steak see you in a second so we're in range on this one moment I'm going to show you how I cooked nar error in

thick

ness but remember

thick

er is better so remember we have this fat here that we trimmed off we are 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've got to take some time you'll see we're going to make a little smoke here we'll light it up we'll put the heat down come on we want a little bit of smoke but not too little okay so you can see here in me everything is roasted it's all like brown the pan is well on top you're going to put it aside then we're going to have our steak we're going to season it with pepper neither too much nor too little a little bit of salt there you have it and then we're going to brown it on steak 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 count about a minute per side remember my fire is on medium heat we ain't too hot but we want to see the smoke mo here this is perfect if it smells too much it means something is burning this is not what i want to remember at the same time while this is burning we can season the other side of the steak here now you're going to ask me why a thick cup of steak the reason is when you fry it in the pan or when you do it on the grill it's going to keep its blood in if you look too thin the steak gets dry every time you're at

home

you have a steak it's dry it's because it's too thin you can't leave it stand you can't let the juice play on the steak that you 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 isn't going to be perfect it's going to take another maybe 30 seconds the other reason why drive like it's thicker cut it 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 will be super amazing ok we're here a minute now remember rda at

home

you know with the pan make sure you check your stuff right so we're about a minute we're going to flip it make sure there's a little bit of oil all over here and then we flip it check this out here this is the curry you see all this fat here it's all caramelized here it's melting nice and slow it's going to make a delicious steak this is what you want don't get the heat too hot otherwise you're just going to burn the outside and then the inside no because you're like why am I staying cold why is it too rare what we're looking for here is medium rare in medium the best way to eat a ribeye you can check medium good but they're going to get tougher and tougher not a steak designed to be done 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 and see another 30 seconds and after that we're going to flip it to the side you can do it apparently we had a little problem with the camera we're back here just two more seconds so now our sears almost come back on ok so what we go to do is grab the stake from the bottom and then we're going to burn the top layer of fat off just hold it like that for maybe 30 seconds 45 seconds we want to make sure everything is sealed nicely.

Here we go. Awesome now the next step we're going to do I'm just going to put the steak down for a second we're going to pick up the steak and now we're going to let it sit on the grill there you go look that's right here that's perfect so what we're going to do it now we're going to let it sit for at least six minutes you can't don't worry about letting it sit too long six minutes eight minutes ten minutes that's perfect what we want to do is let the juice sit inside and after that we'll show you what to do after six or eight minutes we'll catch it in a second our steak will sear for about seven or eight minutes more than eight minutes now what we can do remember this the fat we had before now we're going to roast it very very strong so i have a frying pan here it's very hot you see smoky fire on the medicine ia maybe a little more i'm going to put it in 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 as crispy as a canadian bacon or something so maybe my excess smoking here will tone it down a bit there you go yeah like I say I want the fat super crispy so plus your steak it will be super tender and Delicious you have to feast on the fat you would normally throw away or not eat leave it on a plate and then you know you will get this you will get two different flavors so i think soon we will arrive.

Done, let's leave it there, close it and make sure everything melts nice and done. It's over. for another maybe 30 to 45 seconds this is a plasma operation you'll see I'm going to use a Another pan to finish cooking the steak and here I have half the butter and water melted together. the butter isn't going to burn and then we can investigate the finish on our steak by cooking it here, but that's done. I also have a piece of butter that we will use later to butter the steak. It's going to make it super crunchy, super caramelized. amazing and then we'll finish it off with a sprig of rosemary at the end for the finishing touch after a multi layer on our steak very very simple I think we're done here yeah I think so let's see what happens here look that's beautiful like candlelight here so the pan is still hot so we can move this to the side here and then move our straight fan in just let it go to the side here we're going to increase the decrease of the volume the temperature a little bit over here makes it warm and as 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 let's grab it. just bring it over, turn it bubbly and then we'll drop the steak.

I'm going to turn the heat up a little bit more because there you go and then this will go really, really fast we're talking 30 to 45 seconds not hard enough there you go so let's do it as you can see my pan isn't smoking too sturdy you're just touching the steak don't touch it you'll see when it's done a bit too clear yeah i think it's ok here leave it don't touch it don't do it like i did maybe another 20 seconds i think most of all make sure to have good ventilation at home, okay, it's time to turn it around, there you go immediately. and then it's in, I'm going to drop my butter and then we're going to spray this steak in a nice chunk of butter, okay?

You see the butter is bubbling every once in a while we butter the ice then we'll add our sprig inside too to get the flavor there we go and then we get it right the rice butter is so fantastic I think we're about done here two seconds more there we go then we're going to put it on the board here look at this steak just fantastic there you go I'm going to grab a knife look at the color look at it it's beautiful and now I'm going to slice it just to show you what happened inside so here it is the first cut, there they go and we're going to slice them again.

Look inside the steak, you see the layers of cooking on the inside. That is a double cooking technique. In fact, they see the outside. it's all nice and crunchy the inside is maybe medium to a little bit more medium rare and it's super tender it's going to melt in your mouth so i'm going to wrap this up i'm actually going to cut it up i'm going to eat it later so i'll catch up with you in one second. I'm going to plate everything up and then I'll show it to you. Thanks to you