Hey , what's up today ?
I'm gonna show you guys how to make the perfect cast iron skillet steak .
We're gonna be using our comma Joe Junior for this cook .
I have some leftover charcoal inside my comma Joe Junior .
We're going to add a little bit more and I light it up .
Of course , since this is a junior , I don't want the biggest junks in there .
So either you gotta break them up or smash them .
Sorry , I'm not normally a violent person looks absolutely perfect time to put our fire stars in .
Light them up and wait for a charcoal to be fully lit .
Of course , any good cast iron skilled steak starts with cast iron .
So you're gonna be needing a skillet which has sufficient size for your steak to fit into and a little bit more .
And that leads us to our beautiful steak .
Look at this rib eye .
Look at that marbling .
This is 100 and 20 days grain fat rib eye steak .
This thing looks absolutely amazing .
Can't wait to eat it .
Of course , we need to cook it first .
The biggest advantage of using a skillet is it will give you the absolutely beautiful crust on the outside of your steak .
What that cast iron does ?
It , it will retain the heat and it will stick to your steak and then it will release it , building up that crust and building it up .
And that's what the differences between a cast iron skill and steak and an ordinary steak .
Our coals are nice and hot so it's time to put our skillet onto the grill grate .
We want our cast iron skillet to heat up and retain a lot of energy .
Once our pan is hot , we're going to pour in a little bit of olive oil .
Now , contrary to popular belief , olive oil can have a high smoke point and that's important .
The high smoke point means when your oil starts smoking and practically starts burning .
If you have an olive oil , which is extra virgin , you have a low smoke point , which means it will start smoking early .
And when you have a normal olive oil , an original olive oil , the cold most of the time it has a high smoke point .
So we are going to use an original olive oil with my hand .
I'm gonna check the temperature of our cast iron skillet .
Now don't touch the iron , you're gonna get burned , but you can see that it's getting hot .
We're getting a little bit of blue smoke time to put in our olive oil .
Make sure that the oil gets everywhere .
We know our pan is hot .
Time to put in the steak immediately .
You get that smell of your steak searing .
This is fantastic .
We need a good sear .
We're going to leave the steak as it is for a while .
We want it to build up that crust first .
Before we start moving it around .
You can see that we got a beautiful crust on one side .
It's time to flip it .
Now we'll start searing the other side .
Now that we have a good bit of crust on both sides of our steak .
We're going to close the bottom vent and lower the temperature in our skillet .
We need our steak to cook .
We don't want to have just that crust and raw inside .
So we're slowing it down and we're going to add flavor .
We'll put in a lump of butter and we're going to let that melt into the pan to add flavor .
We're going to add two twigs of rosemary and six Twix of thyme .
We'll break up two garlic cloves and add them to the pan .
The smell that we're getting out of that pan is just mind blowing .
We smell butter , we smell the fresh herbs .
It's all coming together .
Now we need to do is slowly let that steak come up to temperature while we keep on building that crust .
Now , that is the cast iron sheer .
It looks absolutely amazing .
You can see that the crust is getting a little bit dry on the inside from this point on .
We're basically frying the steak and butter .
Just keep flipping and flipping our steak building up and building up that crust .
Look at how gorgeous that is .
In the meantime , we keep checking the temperature at the core of our steak , making sure that we don't overcook it .
We're looking for a core temperature of 54 degrees Celsius .
Our steak is done .
It's time to take it off the skillet and let it rest on the board resting .
The steak is one of the most important parts of the cooking process .
It helps relaxing the muscle fibers in the steak again , making it as tender as can be .
And at the same time , all of the fat that rendered out in the steak is spreading out and giving that steak the beautiful flavor .
And while our steak is resting , we'll Sprinkle on a little bit of Malbon salt .
The main feature of this steak is the crunch of its crust and listen to this .
Now , that is what I call a crust that slice into it .
Now that is a good looking steak .
That crust is absolutely insane .
Now , it's time for my favorite part of this show , the taste test and especially with this steak because we added so much flavor and hopefully the crunch is there .
Here we go .
Oh , cast iron steak crunch .
It's insane .
Grain fat steak .
100 and 20 days with a crust like this gorgeous we added all that flavor , the garlic , the rosemary , the thyme .
It did such a good job in elevating the flavors of the steak even more .
You can wake me up in the middle of the night for a steak like this .
You wanna try one ?
Mm I like the crush .
That literally is crunchy .
It's crackling in your mouth .
It's deep fried steak .
Really , really good stuff .
Do we get the dance ?
We don't force the dance and to work my game .
You gave it a try this because you did it .
Mm mm mm While we are finishing up this play .
I wanna wish you guys uh I don't know , wish I , I wish you all the best .
But what I really want to say is thank you guys for watching .
I hope you guys enjoyed this video and if you did then you know , let us know .
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Big shout out to all of you guys hope to see you guys next time until then it's back .
Luck and keep on grilling II I oh .