I do not , the bone releases so much flavor and you can't tell the difference .
By far .
Today , I'm gonna be preparing for you a bone in dry age .
Rib eye steak .
You want to find a piece of beef that is beautifully marbled .
You've got a lot of veins of fat running through the beef and that's where the flavor is , this is probably about an inch thick 1.5 inch steak .
You can really get in there with a sear cook .
The perfect , perfect medium rare or rare steak .
It's a little different from your average steak because it's a little bit thinner .
Usually it's not quite as thick .
A steak cut , it can be a little tough , but you just sort of do cooking things to work your way around that first things .
First , we're gonna season our meat .
I like Montreal steak spice , which you can just buy in the grocery store .
So , what I'm doing is I'm gonna mix uh coriander and black peppercorns and some other stuff .
But first I have to smash up the coriander and peppercorns .
So I'm just gonna use a pan .
It's where we're gonna put our steak and our beautiful marinade and then back and sea it .
So this is the final result , right ?
So we've got the rib on the steak now and we're just gonna give it a few minutes to rest and let the seasonings meld in for minimum five minutes , 24 hours in the fridge .
And in the meantime , we're gonna make our steak sauce .
Purists say a beautiful piece of meat should never be ruined by sauce .
But sometimes I like to get fancy schmancy .
I'm going to cream together the blue cheese and butter .
Look how nice and easy that is .
So we're gonna make a log , have a piece of cling wrap here and then you see you roll that up that my friends is a blue cheese butter log .
So ingredient number one ketchup and some other stuff too .
So , uh , vinegar , pepper salt , a little bit of hot sauce .
This is sugar .
We're gonna do Worcestershire salt , some mild flavored molasses .
And then I'm just gonna combine these , I'm just mixing them together .
All right .
And this is our steak sauce .
So now we're gonna make a , our delicious sauce .
So what we need is equal parts of vinegar and wine .
Two shallots that we're gonna cut very roughly .
These are some peppercorns , the peel of any citrus that you like .
I love Mayer .
Mayer lemons are more aromatic .
So now we're gonna bring this sauce to a boil and then we're gonna reduce it down halfway .
We have wine and we want to evaporate the alcohol and we want to concentrate all the flavors .
This will take about 5 to 6 minutes to cool down and then it will be ready to use it for our river sauce .
I'm gonna cut my Mayer lemon and some herbs that I have here .
So I'm gonna do basil mint and thyme .
We're gonna start separating four eggs , just a yolk .
That's gonna be the base of our sauce .
It's gonna emulsify with the butter and the pickling liquid that we did before I previously melt down the butter and cool it down because if you don't cool it down and it's hot while you incorporate it to your eggs , your sauce is gonna separate and you're gonna start seeing how the sauce starts getting , you know , thick and rich and that's it .
You see , it's creamy but it's not super thick .
And that's what we're looking for .
The last ingredients that I like to add are the herbs because we want the herbs to still be very fresh and the mushroom powder and that's it .
Just mix it .
I love it .
Exactly what I was looking for .
All right .
So , the next thing I'm gonna be doing is cooking the steak .
So I'm using a nonstick pan .
Not everyone has a cast iron skillet .
You see before you the holy grail , a cast iron pan .
I've been heating this up in the oven with just a slick of neutral , high smoke point oil .
We're gonna cook it in our so machine .
What so machine does is that keeps the temperature the same for a long period of time .
It's 130 F .
So we're going to leave the steak here for an hour and a half and then we'll come back to it when ready .
So you just wanna wait for the pan to actually be on .
I just , I have a tendency to like put it on and then be like , ok , let's tie it , let's tie it .
So I'm gonna try and be patient an hour and a half later , our steak gets ready to go .
We're gonna take it out of the water .
It's very important to dry it very well because it's not , you're not gonna get that perfect searing .
All right , we're going , yeah , you got a little bit of a sizzle there .
I'm gonna sear this on each side for about four minutes , three minutes , 3 to 4 minutes till it gets very , very , very crusty .
And now we wait .
I would assume we're gonna keep going down right here .
We go .
Beautiful rib , eye steaks .
All right .
Now we get to the end .
So how are we gonna do this ?
This goes this way , this goes that way .
We're , we , we gotta deal with this .
So when you get to the end , the , the best thing to do is before , before your last cut , you gotta make a plan .
I gotta figure out how I'm gonna get this straight and how I'm gonna get a stake out of this one .
So I'm gonna take it and I'm gonna square up the other end .
Ok , square up the other end and then I'm left with one huge steak , which I'm gonna cut in half .
These might be a little thinner .
But again , different steaks for different people .
Here's the hardest thing about the searing method .
I know you're not here , but it smells so good .
Like brown butter garlic , that marinade that we previously made the fat from the meat .
So good .
So good .
I think we're about ready to go .
Oh , hello .
There we go .
And we're flipping .
Gotta hold your handle .
This pan is so hot .
All right .
Look at guys .
Can I just tell you what perfection is ?
This is so perfect .
Look at this and then I add some butter .
I know it's a lot of butter , but that's where the flavor is .
It's a great way to get like a nice juicy tasty buttery steak and then time a little bit more flavor and garlic .
And now we're gonna hold this with the butter .
This is the beauty of a cast iron pan .
It conducts heat so beautifully and it holds heat .
So I think that this is probably around as much as I want to cook it .
I like my beef pretty rare to medium rare and I think it's been on for about eight minutes which is with this thickness of steak as much as you really want to do this .
So machine cook the steak to the perfect medium rare .
So what we're doing here right now is just searing the meat because you don't want to overcook it .
This little girl is ready to roll .
We're good .
We have a nice sear a nice crust .
We're gonna turn this off .
Now we go into a super hot oven for , let's say eight minutes .
See you in a bit .
So this meat is ready to go and we're gonna put it in our cooling rack and then we're gonna let it rest for about do three minutes .
All right .
There we go .
That's as good as it's gonna get off .
Go away .
No , I turned it on again .
I don't know what I'm doing .
So leave a little bit of fat on there again , that fat is gonna melt while it cooks .
So we want that , we want that fat in this flavor .
But that , here we go .
Nice rib eye steak .
Check that beautiful steak out .
Oh , my goodness .
Oh , remember as the rib eye goes down the stakes look different .
Ok , we got , we got one that looks like this and we got one that looks like this .
This almost looks like a strip almost because it doesn't have that , that wheel of fat in the middle .
And this one super pronounced fat in the middle .
Uh You gotta rest it because if you slice it right away after cooking all the juices are gonna come out and you want the juices to not come out .
So while this is resting , gonna take my blue cheese butter , which I've had in the refrigerator , we're just gonna slice , look at that .
Is that nice or what ?
We've got that sliced up and now it's time to slice it and plate it .
So the grain was this way .
And so we're just gonna slice it this way .
I like to cut against the grain because it's a little more flavorful and tender .
If you cut it the other way , the steak , it's gonna be tough and you don't want that .
I mean , come on .
Oh , so , so some of the juice is coming out because it may , it may have wanted a little longer to rest .
But that's ok .
Um Level one .
All right .
Uh Oh yeah , it is .
It's bleeding pretty heavily .
We're gonna plete it right here .
Here we go .
And then you take your beautiful butter and you kind of put it between your steak slices .
I'm just gonna add a little steak sauce on the side .
I'm just gonna put a little , like a dipping sauce kind of thing .
Almost put a little parsley on top of our steak just a little bit and now it's ready to serve .
Here's my steak friends .
This is my steak .
There's a nice steak .
All right .
So it's time to eat .
This is good steak .
I'd say that turned out great .
I mean , it really , I mean , it's like steak levels of chewy but not like wow , chewy delicious .
I'm gonna take another bite just to make sure he's good , you know .
Very good .