🔵 How to Make Perfectly Cooked Cast Iron Steak 🥩 Cooking Steak _ Cast Iron Cooking _ Butter Basted

So if you're not using your rice cooker and you just want to cook some rice on the stove , you can use your finger as a guide to measure how much water to put in the pot .

So just put your finger in the pot and your finger should touch the rice .

It shouldn't go all the way to the bottom and the water should come up to the first line on your finger and that should be the right amount of water .

So yes , this is the way I was taught to cook rice .

All you have to do now is cover the pot and put it on your white rice setting and that's it .

Just let the pot do its thing .

Well , There you go .

Perfect rice all the time .

I can't remember the last time I cook rice on a stove .

I've had this rice pot forever and it's still going strong and I use it a lot as always .

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When you get home , this is an easy entree to put together while that steak is warming up and the dried brine is taking its effect .

You need to go ahead and get all the rest of the ingredients together .

You definitely don't want to be running back inside to grab something because the cook is so fast on this that it'll get away from your heartbeat and you'll miss your temperature points again .

It's not a complicated recipe .

You're talking salt , pepper , garlic , olive oil , butter and either rosemary or thyme , depending on what your taste and possibly both .

But my family likes just rosemary flavor .

This whole setup makes a great Christmas or birthday gift , present idea .

You've got a young fledgling cook that's just learning , getting started out , give this to them and they'll learn the blessings of cast .

I , I usually don't get wrapped around the axle about spices , but I can tell you while you're in the store , picking that meat up , pick up some fresh rosemary some fresh time .

It makes a difference in the cooking .

We'll go ahead and get everything put together into one dish .

So that right at the right moment as that cook is finishing up , we can throw that all into the skillet at once .

Just to let you know how important that getting the dry exterior is .

We'll go ahead and pat that down one more time that salt has pulled some of the moisture out of that steak .

So let's get rid of that before we head out to the hot , hot , hot skillet .

So you can do this cook indoors on your stovetop , but be ready to set off that smoke alarm .

I'll just tell everyone in the house that dinner's getting made .

I usually choose rib eye for this cook .

It's a forgiving steak .

Plenty of marbling and fat .

Lots of flavor that comes along with that fat .

If not , sometimes I use T bone .

If you live in an apartment where grilling and open flames aren't allowed out on the balcony .

Go ahead and get an induction cooktop .

I'll put a link down below to the one that I prefer and the one that I use in my other videos that's legal to use on those balconies .

The first step is to get that skillet screaming hot .

You want to get it somewhere around 455 100 degrees .

I like to throw the pepper on just before it goes into the skillet , large cracked pepper kernels work well .

Don't worry about it burning when it's on that skillet .

It's not really on there long enough to give it that burnt flavor .

Would you just look at that gorgeous marbling ?

Let's dribble in some olive oil to get that heat going .

You definitely want that smoking hot .

I'll put a chart up next where , where you hold your hand over top of the surface and it can kind of let you gauge what the temperature is on the surface that you're cooking on .

Now , you can probably see what I was talking about as far as setting off that smoke alarm .

Look at that non stick performance .

I actually think a well seasoned cast iron skillet performs better than those that are put on with chemical coatings .

So if you look at this part of the steak , you'll start to see that heat line climbing up the edge of the state and that's what you're looking for to tell you when to flip and we're only talking a minute or two on each side to get that Golden Brown Fried experience .

We're only a minute or two into this .

I'm ready .

Look at the gorgeous exterior of that state .

This is a really critical step .

You do not want to go past the temperature that you'd like to see for medium or rare or medium rare .

However , you want it , use a temperature gauge .

We're also going to be doing a rest .

So you're going to want to pull that meat off of the skillet , say 5 to 7 degrees before it's achieving the temperature that you actually want .

You also , you can see on the edges here that fat , that lines along there , you wanna use that pan and go ahead and tear that fat and render it out .

So as soon as you start to see those juices coming in from the other side , like right over in here , that's your tell that you're starting to hit that temperature and be ready to take it off .

I like to pull off at around 100 and 20 to 100 and 23 degrees and let it sit through the rest another five or six degrees .

That little spot of blood is what I'm looking for .

This is a critical part in maybe another 30 or 40 seconds .

It'll rip up those last few degrees real quick .

Now it's time to throw in our aromatic .

Don't be afraid to flip .

We're about done here .

So it's time to start baking .

Check out how we use the corner of the pan aromatic and butter .

That salt and garlic , let it all flow into one side and olive oil will keep things from burning .

Let's base that .

So as you probably know , it's real easy to burn butter , but that olive oil that you put in earlier is kind of like a stabilizer and keeps that butter from burning we'll go ahead and let that rest for five minutes now and let that rest do its magic .

Don't let those juices go to waste either .

Pour that across what's sitting on the plate there .

I bet your mouth is watering two at this point .

As I sit here and edit this .

I wish I had another plate of that .

Hm .

This is one of those meals when you're driving home .

You say uh I don't know what to cook tonight .

Hm .

This is our go to so easy .

My camera man's been begging so .

Hm .

Little piece of garlic .

How you've gotta try this , get yourself some cast iron and make this happen .

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