Great vlog 👍🏿👍🏿I'm a fan of cast iron my Granny had a big cast iron skillet big too I cook with it I let my Sister use it I must see what she has done with it smh if I know her she probably sold it I hope not cause it means so much to me 😊 old memory though but good seeing someone using cast iron skillet and nice job on those steaks
Cast iron skillet U.S.A,mine is over fifty years old, clean with boiling vinegar and Water,wipe clean,paper towels. Im so glad you explained,tempering.2hr. Avocado oil! Your Voice is pleasent.THX.
You should preheat your cast iron in the oven at 500 degrees!! The seasonings fine but I would tie those ribs with some butcher twine to make them a lot tighter!! For a nice inner medium rare!! And a nice crust on the outside!! Be careful you can mess up a real good steak!!😅😅
This was great, thank you! I am always intimidated by cooking large steaks, thank you for the easy instructions, great tips and you explained everything easily for us home cooks :) the meal came out perfect! PS - avocado oil has a high smoke point too and doesn't influence the flavor, recently found it for searing meat/fish and its my favorite now
@@patrice8110 thank you for the awesome comment . I’m glad you are liking the videos and the food . Next is to try my viral burger video also . You will Love it 😋
I cook steak like this most of the time inside and it comes out almost as good as over the fire. I also do a London 10:19 Broyler in a cast-iron skillet. I live in Airazona. Most of the time it is too hot to cook out side. I like your show. Keep up the good work.
Your two-steak method looks as good as single steak presentations. Maybe some time you could skip basting and just flip the steaks to compare the taste between the two methods. Maybe you could incorporate the juice from the first removal into the final sauce. Enjoyed the video. Some aluminum foil on the stove could save some cleanup time. I noticed you used a splatter screen (You're the only one I've seen use one - I think a good idea) so maybe there's little grease to clean up. Your steak sounds really good!
This is an excellent way to make a steak! However, unfortunately, this cooking style smokes up my house because I don't have an exhaust fan. So, my house will smell like steak for three days if I do this. So, I have a burner on my Weber grill and I do my butter basting on my cast iron pan, outside.
Very good video. May I suggest you put a towel under the pan next time to stop from moving when cutting. I would use a cutting board, much safer. Overall very good. Thank you.
I am more into medium rare, and for me a good steak will stand on its own. I am not into mushrooms except fresh in a salad, but do not like them when cooked. The garlic is great as well as the tyme.
@@karenballard7470 thanks! Yes, it does have some extra btu but it’s not quite commercial though. My wife and I both like the performance and aesthetics of it. It’s a Jennair 48” 6 burners with griddle in case you wanted to check it out 👍.
Its good like that but enough thing like a smoked, char broil steak, on a pit YUM When the blood starts popping up to the top time to flip it come up again on the other side. ITS DONE FOR ME! I love them bloody rare
That was the good ol days. 🥩🥩Get 2 steaks like that for 15 dollar 👍👍 Now i just walk right by steaks.. and get PORK RIBS 🍖🍖🍖🍖 for 8 bucks YUM I'am not paying 45 dollars for a 12 oz. steak💲💲💲💲
obviously personal preference, on doneness, but they look great... try doing a salt brine for a few hours next time. salt them well, then put them in the fridge for at least 4 hours. beautiful kitchen too!!!
@@CookwithRon if you have the time to do it, it makes a huge difference, it draws all the moisture out, then you do not have to salt it later.. make sure when you do it, put it on a rack, so it can drain.
People add butter WAY too soon. Nothing tastes good about burnt butter. Butter should only be last minute of cooking. If you want to add sooner use ghee. higher smoke point.
Instant mashed potatoes to save time?? WTF?? Also served with Ripple wine? C'mon man. I think yu can do much bewtter on the meal. The steaks did lok very nice.
Be liberal with the salt and will do the pepper, too, while the sides are exposed. Into politics much, my guy? lol. Okay, okay, love those steaks. They're beautiful, ENJOY!! 🥩
Oh for gosh sakes, buy some good black cracked pepper and sprinkle it, noone can really tell the difference. Toss that irritating grater. I'll give you the dollar you paid for it. 😮😢 Did you even prepare for this video?
Bone attached = prime rib. Not ribeye but close. Also, I'm almost in tears watching you destroy your skillet by scraping it with metal tongs. Use rubber ones
You don’t even know what you are cooking. That is NOT a ribeye steak! That is a rib steak. A ribeye steak is just the center potion of that steak and has NO bone in it.
I like the dry aging in the refrigerator but adding salt during the dry aging process the salt through out the steak. Ps. Thyme is good but for some reason I just can’t take the strong scent of rosemary on meats. Nice dinner, save the other steak for me ❤
