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

it's be the end of the barbecue today restaurant I go on with Tony so before I show you how to select your rebind I'm going to show you how to cook the right guys so first what we gonna do you see this piece here same piece as we had before we're going to cut off about an inch and a half that's a nice steak I don't like to have my steaks too thin because otherwise they dry out what we're going to do here it's a nice chunk look at this here this is fantastic meat look at that this is what we want here so what we're going to do here is trim off the fat just a little bit of fat we're going to reach him it again and after we going to use this to cook our steak it's gonna be the oil for a steak so we're gonna put this aside in a pan there you go then we're going to put this thing in the other pan and we're gonna move to the other station but I teach you how to cook the steak see you in a second so we're at the range right now I'm going to show you how to cut steak at thickness I remember thicker is better so remember we have these five tiers of which involved we kind of use it as oil for our state if you use at normal vegetable oil it's going to burn out you use clutter your clutter is going to throw how this is the thing stakes so we need to shake some poxy make a little smooth here turn the fire down go watch some smoke but not too much smoke all right so you see here on me is all real salt like brownish the fan is no art you gotta take it aside then it I take our state we're going to season it then pepper too much not too little some salt there you go and then we're going to sear mom shake in here we go cooking a proper thick steak it's when you sear you leave it in the pan and you don't touch it you count about a minute per side remember my fires at medium we're not too hot what a long see this smoke here this is perfect it's not too much something is burning not what we want so remember at the same time while this is searing we get season the other side of the steak here now you're going to ask me why a big cut of steak the reason is is when you pan fry it or when you do it on the grill it's going to keep its blood on the inside if you do do it in the steak dries up every time you're at home the other state will dry it up because it's too thin you can't let it rest you can't let the juice out on the steak you see here I want to touch it I really want to touch it but I'm not touching it if I touch it the sear it's not going to be perfect it's going to take another maybe 30 seconds the other reason why do I make it thicker cut like this to get more flavor all the fat and needles or revise that a male orientated different layers of flavor it's going to be super awesome all right we're about here one minute now remember at home you know what the pan make sure you check it's all right so we're about a minute everywhere now then we collected look at this here this is the calorie one you see all these fat years so caramelized here melting make it delicious thick this is what you want you are not for the fire too hot otherwise you're just going to throw the outside and then the inside won't because you're like wait you might stay cold why is it too rare while we're looking here for some medium-rare to medium the best way to you whereby give you a revised medium well but you're going to get tougher and tougher it's big design to be done like super well done or medium well done see again here some smoke coming up nothing about just a little layer smoke I want to touch it again I really want to touch it again but I'm not ready yet it's just going to wait maybe not 30 seconds and after that we're going to flip it on the side you can do fairly wet a little camera problem we're back here is only two seconds more so now our tier is almost ready so what we're going to do is grab the stake from under then we're going to sear the top layer of fat just hold it like this maybe 30 seconds 45 seconds we want to make all cheer properly awesome now the next step we're going to do step with the state run for a second don't forgot to pick up the steak now we're going to let it rest on the grill there you go see that's yeah that's perfect so what we're going to do now we're going to let it rest for at least 6 minutes you can don't worry about letting rest too long 6 minutes 8 minutes 10 minutes is perfect we want to do is let the juice settle inside and then after that we're going to show you what to do after sits on 8 minutes catch you in a second our steak is here for about 7 to 8 minutes 48 minutes side now we can pull remember this fact we had before now we're going to crisp it very very hard so I got a pan here very odd we see smoking fire about media maybe a little bit more weight inside then about 30 seconds what we want to do is make the Box all crispy it's like a Canadian bacon or or something like that so maybe my too much smoke you turn it out a little bit there you go yeah so like I was saying super crispy so in relation to your stay steady support and regulation get a piece of the fact that you would normally throw in the garbage or not each leave on the plate and then you know you gotta get this guy two different flavors out of it so I think we're about soon as they're ready just leave it there let it close the picture involve melting nice Swedish I can put this slide all right we're good here was this Oh again we're gonna cover or another maybe 30 to 45 seconds it's a black operation near the sea under you another fan to finish the cook on the state and here I have half enough butter and water melted together the reason is is when we're going to put this in a band to stay back in a band we put just butter it's going to burn out if we do this the butter is not going to burn out and then we can reseal our steak finish with cooking gear but that's ready I also have shut off butter that we got to use after to fertilize the steak gonna give a super crisp super caramelized it's gonna be awesome straight off rosemary FDM to give the final touch on tons of multi-layer in our stake very very simple I think we're about ready here right yeah so see the poppy here beautiful and catalyzed here so Japan is still hot so we can prove this on the side here let's go inside here we're going to raise the volume the volume increase the temperature over here make it one like I said there's our butter and our water you got to drop it in the pan make sure the entire pan salt oil and then we're going to throw seem so I'm gonna grab it just bring it over totally drop the stake in when I raise the temperature okay this is very class we're talking about 30 to 25 seconds let's do that as you can see my fans have smoking too much resist the urge of touching the stage don't touch it I think that's okay don't touch nothing like I did about maybe another 20 seconds I think make sure you got good ventilation all right thank you there you go since I got my father's name so the butter bubbly now then we plot arrives then we're going to add our playroom my dream don't here we go there we go there are no refunds I think we're about ready here stop the fire we're then we've got to put it on the board here watch this just fantastic steak go get a grab it tonight and my thumbs look at the color of it look at the beautiful and now I'm going to slice it just to show you what happened on the inside all right use per slice go let's slice again look at the interior of the state you see the layers of cooking inside that's a double cooking technique actually you see the outside is all nice and crisp the insides may be medium to a little bit more medium-rare tender it's not melting your foot so I'm going to wrap this off actually I'm gonna slice and I'm going to get it after something I can't you the second I'm shuffling everything and then I'll show it to you Thanks

Channel: IanTaiwan

Views: 3,846,861

Rating: 4.2533722 out of 5

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Id: vPTgJkW6CL8

Length: 10min 31sec (631 seconds)

Published: Thu Jul 07 2016