Perfect Pan-Fried Ribeye Steak

hi I'm Josh Ozersky mommy how calm [Music] well being a meat man I'm frequently asked how to make a steak and it is my opinion that the best steak doesn't come from being cooked over mesquite charcoals or in a specialty broiler nor is it cooked in a sous-vide bag or any of them other places I like to cook a steak in a pan on my range and I think that's the best way now there's a lot of different ways to do it I mean sometimes in a restaurant they'll actually have foaming butter and their arrows say it or whatever I'm not getting into that I'm putting some olive oil in a pan I just smashed up a couple of garlic's they're gonna go in there too solely for the purpose of flavoring them and then of course they get all brown and toasty so you serve them alongside the steak but the essence of any kind of steak cookery is the steak itself you've got to start off with a great steak and then more or less get out of the way now this steak here I've had marinating it's a beautiful bone ribeye prime true prime that is to say it is abundantly marbled according to the language of the USDA it's been sitting here with parsley and garlic and peperoncino but you could see it has all this beautiful marbling that's a rib steak so it's really two separate steaks the eye and the deckle or lip the eye which is exquisitely marbled on its own is very tender and delicious cut the the beautiful cap or lip that we call the deckle technically is the spinalis dorsi muscle and that is so good the most perfect piece of meat and the entire beef carcass so the thing with me with a steak is if you're gonna make a steak you should make a ribeye steak or I mean it gonna have a skirt steak or whatever but like get a good one expend the money on it like who eat steak that often you know you're gonna have the steak get a great steak and always season it liberally with coarse kosher salt this wonderful substance becomes this amazing crust it it has it doesn't just have a flavor of its own but it enhances the flavor of anything that it touches you could hardly put too much of it on I'm putting on a little bit of black pepper too but black pepper which by the way just from the bottle not hand-ground don't kill yourself trying to grind black pepper the fact of the matter is that salt is what matters most in life and now I'm gonna take this steak I got this wicked hot it's gonna go down this pan is technically just big enough to fit the steak ideally I would like to have a pan you know like the fried chicken man have this like this big because I would like this area to be in the very middle of it 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 should not monkey with them you should not pot you with him you should not move them around you shouldn't flip them multiple times all that does is make them worse the essence of meat cookery is absent essentially it is what Bruce Lee called the way of fighting without fighting I got the pan hot the meat is very good meat it was strongly seasoned now I drop it in and I kind of more or less forget about it now I'm about to flip this because on the bottom I can tell is very crusty it's very Brown that salt has formed an incredible mahogany surface underneath it but at the same time the meat inside is raw part of that is because it's a thick piece of steak another part of it is because it's got a bone on any steak you cook with a bone has got what we physicists call a heat sink that means that it sucks all the heat out of it and keeps it cold steaks with bones take longer to cook than steaks without bones that's one of the things that's good about a bone on steak because then you can really nail that crust really hit it know this is gonna be so nice look at that oh my god and I'm gonna flip it and I'm gonna put it into a 350 degree oven that's where it's gonna finish cooking then it's gonna have even radiant teeth coming at it from every side then I'm gonna settle it then I'm gonna eat it that's how it is that's what I'm gonna do I'm gonna wait about five to seven minutes I think that should probably be long enough because that thing was going wicked hot and then it'll be time to let the steak rest so I'll catch you back here in five minutes all right so look at this but since I gotta wait for it and I got all this delicious beef fat with all this garlic why don't I make hash browns so what I'm gonna do is I'm gonna grate this potato and we're gonna make some nice delicious the Waffle House style shredded hash browns a delicious lacy latke a latticework of starch and salt and potato flavor oh my god look at this wait till you what's really amazing about this as incredible as this looks is that it all wants to stick together I'm gonna basically turn this into one giant latke but you'll notice and here's the key thing there's a lot of space in between the different see how it's like kind of like got this Jackson Pollock effect where there's all this space and they let me get some salt in there there's all this space in between the interstitials what that is causing is the the steam to have a place to go so that as it leaves the shreds will all bond with each other all right check this up a little bit oh boy look at that this is gonna be a magnificent side dish look at this here oh my god now let's do the steak the steak seems about ready so I'm gonna cut it off the bone like so all right the bone goes aside cut this deckle off here comes right off the Bing take this fat here that goes away the deckle is so amazing but I want to serve it up it's like little finger foods so here's my little deco pieces like that now I have my steak I'm just gonna cut this into perfect little medium slices if I want I can dress these with a little olive oil or whatever and who knows maybe I will do that oh my god it just seems it's almost a shame to put anything on it this this meat is so extraordinary maybe I'll even create it's sort of like a dramatic effect like it's tumbling like they're tumbling on to each other that's what it's supposed to look like alright so then this is here like this and a little bit more salt a little bit of salt like this a little bit of pepper because that internal meat didn't really get the seasoning on it it's only on the outside but now we have a perfect steak to go with a perfect hash brown I'm Josh Ozersky thank you for watching check me out again on eHow calm [Music]

Channel: cookingguide

Views: 2,082,179

Rating: 4.0894332 out of 5

Keywords: cooking, technique, josh ozersky

Id: tSJ6lH7a6iY

Length: 8min 1sec (481 seconds)

Published: Wed May 20 2015