Welcome back to the channel .
Smoking and grilling with me A B today .
I'm gonna show you how to cook a rib eye steak and a cast iron skillet .
So we're gonna cook this one just like , uh , just like the restaurants do keep your flavor for .
We're not gonna use all those seasonings .
You know what I mean ?
We're gonna keep it simple , but I promise you it's gonna come out great .
We're just gonna use that salt and pepper and butter .
Hey , let's get it in .
So click the link in the description , take the quiz and get started .
These are the six wines that were selected for me .
I've got five reds and one white .
And the wine that I've chosen to pair with steak today is a cabernet sauvignon called Rising Tail .
Oh , that's gonna go perfectly with steak .
I remember reading a couple of years ago about a guy who was talking about his last meal ribs .
What he meant was if he had one meal left on this earth that he could eat before he dies , it would be those ribs for me .
I think it would be this steak .
So if you gave me all the options of every steak in the entire world , this is the one I would choose if I only had one meal left .
So to show you how to do this , let's jump into the process first by telling you what you're gonna need .
You're gonna need salt , you're gonna need pepper .
You're gonna need a cast iron pan .
You're gonna need beef .
Tallow , garlic butter .
I prefer carry gold butter .
Mm mm .
Now for the true taste test .
Nice crust .
Real nice .
Forgive me .
Let me enjoy this .
You know , I'll come right back .
All right .
Now , listen , it was a nice crust on the steak .
Uh , I like to cook my , my meat like medium .
I don't like it rare or nothing like that .
Yeah , it's a little bit of the , uh , once the redness goes away , that's the way I like my meat .
Uh , you can cook yours , how you like it , you know , get your cook time together , but obviously a little less to get you more towards the rare side .
Um , it's very , very good .
I recommend it with a baked potato and I made it with uh broccoli and cheese , which is happened to be my favorite .
Uh , man , just try it , you know , easy recipe .
And for you men out there that , uh , excuse me , I'm , you know what I'm gonna say it this way .
There's a lot of people out here that , that are not familiar with the kitchen .
You know what I mean ?
This is just an easy meal , you know , to put together .
At least cooking the steak is , uh , cooked time .
Only took about six minutes .
You know .
So outside of that I give it a thumbs up .
I'm gonna ask you guys , uh , leave a comment , any suggestions , you know , leave that down below and , uh , oh , yeah , don't forget to subscribe in peace .
I'm out .
So this is good , a little bit more and we're going to be right .
This is the kind of crust we want to see .
So we're gonna flip it and get the same on the other side .
Now we have a good sear on the bottom side .
So what we're gonna do is we're gonna add butter , garlic and thyme so we can infuse some flavor and finish this cook when this gets to the test that you want for me .
I like 1 29 .
I pull it off and now we let it rest .
We don't do anything to it for 10 minutes .
So we've let this steak rest for 10 minutes .
So all the juices can kind of redistribute and we're ready to cut it open .
But first , let me talk to you a little bit about why we work so hard to get that sear .
The sear comes from the may reaction .
So it's a lot of organic chemistry that's going on .
But what you need to know is that when you get a great sear or a great crust on a steak , it tastes incredible .
Let's see how we did good crust , right .
So this is like a medium that I like for filets .
I think a medium is a little bit better for me because I think if you go medium rare then it can get kind of chewy and stringy .
I don't like that for me .
This is absolutely perfect .
And I know the combinations of flavors that I've added to the outside between the sear , the garlic and the thyme and the butter are gonna make this wonderful .
So let me give this a taste and let's see how we did .
That's the last meal steak .
You get the crunch of the sea on the outside and get salt pepper , butter .
Everything marries perfectly .
And then if you compliment all that with a great wine , you got an incredible meal worthy of a last meal .
Even if you think this steak looks good , you should try this technique .
I've tried every steak cooking technique under the sun .
This one's my favorite .
If you want yours a little bit less cooked , then pull it at a lower temperature .
If you want it more cooked , you can pull it at a higher temperature .
But this combination of flavors is lights out killer .
If you want to impress someone cook a steak this way and you'll do it .
Now , if you enjoyed the video , hit the like button down below and subscribe to the channel .
You can also follow me on Instagram and Twitter at Mad Scientist barbecue .
I'll see you guys next time .