Yes, the fat of a ribeye brings the flavor! The steak also falls apart if you cut too much off. I do cut fat off on cuts were I want more of a straight beef experience.
Olive oil (yes, low smoke point) or avocado ... and I save the butter / blue cheese for after they're out of the pan and on a nice sized cutting board ... for several minutes underneath foil
problem is with a thick steak the butter, garlic, and thyme are going to burn way before it reaches 135 internal so I've found I need to cook it in the oil for a good amount of time before adding the rest
Freaking outstanding! I normally grill steaks but it's freezing temps so I wanted something I could cook indoors. After cking out a few vids (my due diligence) there was something that felt right about your recipe so I followed it. Dude!!! One of the best steaks I've ever tasted not cooked on the grill. It was perfect, ngl this was not what I expected. Thank you for making this cause it's now my go to and will be til I can fire up the grill again in a couple months. It's so good I might even do it with the grill option available. 👍🙌👌
I don’t know why people think charcoal or gas grill everything makes the steaks so great no you don’t what makes a steak great is a cast-iron skillet with Kerry Gold butter fresh thyme fresh rosemary and a small bit of cracked black pepper. I use the Kerry gold butter as the salt
@@user-wo7dl6tb2q fantastic I’m So happy you made the move got the Kerry gold butter he fell in love with it there’s no going back now listen thank you for the what’s up and I’m so happy it was so cool of you to respond back
9:35 Do you know why that pan got crazy hot for some reason Because you have it on a hot burner a extremely hot burner I guarantee you if you do not have the pan on that burner that’s fired up it would not get crazy hot