_How To Make a juicy Well done Ribeye Steak

Hi everybody, today we're gonna make steak and eggs. That's what I'm having for dinner tonight, so I figured I might as well go ahead and record it for you guys. Okay, so as you can see here, I've went ahead and seasoned the steak up. This is a ribeye steak, okay, and I've seasoned it with, you're gonna need onion powder, sole seasoning, parsley flakes, garlic powder, pepper, accent, salt, and I've taken some onions, and in my smothered pork chop video, I've showed you guys how to smother onion, I'm sorry, how to saute onions. So these are sauteed onions, and then this butter here, I'm gonna do something with this butter after the steak is done. Okay, so in this pan here, I have oil, I have oil and I have about four tablespoons of butter in there, okay, let me get my steak going. You want your flame to be on medium high, okay? You wanna hear that sizzle. Anytime you're making a steak, you wanna hear that sizzle, okay? So, you wanna hear that sizzle, and that way you know it's here in a second. At this time, guys, okay, you can see it searing nice. See that, see the oil there, how it's bubbling, that oil and butter? That's what we want. We wanna get a nice crust on here. Like for instance, I'm making this for my husband, and he likes his steaks well done, so today I'll be showing you guys a well done steak. But I will also do other videos with a medium rare and how to do those, because me personally, I like mine medium, but this steak today is gonna be a well done, okay? So don't touch it, don't go in with your spatula or fork, nothing with it. Just let it sit, let it cook, okay? And what you'll notice is down here, I don't know if you can see, down here, you'll start to see like a brown rim at the, towards the bottom of the steak, and that indicates that it needs to be flipped, okay? So let's let it go for a while, and we'll be back. Okay, everybody, now this has been cooking for a good five minutes, okay? I'm gonna go in, and I'm gonna turn it, okay? And it should come up very easily. Oh, look at that. That's exactly how we want it, when you're making a well done. See how we got that crust there? That's exactly, and now when I'm making a steak, what I like to do is I season it ahead of time, like season it maybe a half an hour ahead of time, let those spices, you know, get down in there, okay? So here's what we're doing. I'm gonna come over here Dakota, and I'm gonna make a butter compote. Now what we're gonna do, so this butter is gonna go on top of the steak, and it's gonna melt on top of the steak once I plate it. And so what I have is five tablespoons of butter, oh, I'm sorry, I'm sorry, five teaspoons of butter here, and we're gonna put some black pepper, just as much as you'd like, okay? So no measurements. We're gonna put some garlic powder, okay? We're gonna put some parsley flakes for color, okay? We're gonna put some onion powder. We're gonna mix this up, okay? Just very simple. Mix this up really good, and there we have a flavored butter, okay? And this is gonna go on top of that steak once that steak gets plated up, and it's gonna melt all of those seasonings, that garlic powder, that parsley, that pepper in the butter, it's gonna melt on that steak and make it delicious. Try this, guys, you will love it. And also, you can take this butter and you can put cinnamon and brown sugar in the butter, and you can spread that over top of biscuits. That's awesome, too. I'll make a video for that, but we'll just set this aside, okay? And let's look over here at our steak. Okay, perfect. And like I said, I have this cooking on a medium high. Let's just let it go. Let it cook for a few minutes and I'll be back. Okay, guys, if you can see right here how the steak is showing some blood there, that indicates that this steak is not done. For it to be a well-done steak, it's not done, okay? So we'll just let it keep going for a while until it gets completed. Okay, everybody. What I wanna do is I wanna look at the other side, so we're gonna go ahead and flip this again, okay? Oh, look at that. That's exactly what we're worrying. At this time, what I'm gonna do, I'm gonna go ahead and put some of these onions in here to get these onions heated back up. This is gonna go with the steak. And that's just to heat it up a little bit in this oil, okay, but the steak is actually done. Okay, we'll be plating up here in a second. As soon as these onions get heated up. Okay, everybody, let's go ahead and get this steak out, get this plated up, but before I take the steak out, I wanna go ahead and put my compote butter right on here so that all of those spices that I put down in that butter can melt on this, okay? And that flavor's just gonna explode once that butter melts, okay? Let's get this plated up. Okay, everybody, we're back. Ribeye steak is done. Can you see where the butter's melting? Okay, and I have two fried eggs there. Doesn't that look awesome? And as always, you guys, God bless. I hope you enjoy the video. Like and subscribe. Have a great night.