Steakhouse Ribeye at Home

Okay, so look, when I tell you it's simple, I want you to take a look at these ingredients, right? We finna make a restaurant-style steak. You know what I mean? I don't know no other way. How I got to become a restaurant-style, that's because I guess they making it for you. Well, I'll show you how to make these, it's so easy. Now, look at these ingredients right here. Look, you see this right here? Fresh ground black pepper, right? It's kosher salt. Now, I do have a little trick, which I'm gonna show you guys now. We're gonna dry brine. We're gonna use a little bit of that. When I say a little bit, we're gonna use a lot of that salt. You guys will be questioning me talking to me about it, but those of you guys that don't know, we got butter, that's gonna be for that basting, and then we got garlic cloves, right? Now, if you come over here, we got rosemary and thyme. Very, very traditional. Now, I'm gonna ask you guys this number one question right here. How do you guys like your steak? Let me know down in the comment section below. And I intentionally didn't mention this right here. Here we go, folks. USDA pride. Now, listen, this is a boneless, you know, ribeye steak. Look at that right there. I'm just gonna lay him right there. Next, we getting ready to, you know, make sure everything is nice and dry. Look at that. Look at the marbling on this, folks. Now, when I talk about marbling, you see all of this right here, this is the flavor. This is the fat. We even gonna go ahead and do a little bit like this, but look, that is nice right there. So, let me move on to the next step. I'm gonna say it like this. It's a little bit of a part to it. You know what I mean? When I say, you know, I divide this up into two parts. When I do these, you don't have to do this, but if you the guys are looking for the maximum flavor, we wanna go ahead and brine, right? Everybody knows that I always use kosher salt. If you look at it, if you just come in here, let me see. I'd have to bring it over here. It's a coarse grind, right? So, let me bring that over there like that. I like this, I put this on the top. Listen, it's gonna look like a lot of salt, but what it does is when you get it, it's gonna take a little bit of salt. You put that on the top of there, right? You can go ahead and give it a little bit of pat. We wanna, and then whatever falls down on whatever plate or tray that you're using, get it all over. I like to get it all on the sides and everywhere. I flip it over and I do the same thing. I'm gonna quit talking about it. I'm just gonna show you as I go, right? So now, look at what I'm doing. Look at the coverage, right? It's not a lot of salt, folks. What it's gonna do is it's gonna dry out some of this moisture in the inside, and by the morning, it's gonna rehydrate everything back and take the salt in it with it, right? This is how we get the flavor. Look at the thickness of this. You see that right there? We gotta get, we want it to be flavorful down there, not just on the top. All right, so now we do the exact same thing that we did on the other side, right? Now, I know you just saw that drop under the tray. That is no problem, folks. You wanna get it on the side, because remember, I told you, we finna pick these up and make sure that we have salt throughout. Okay, so this is gonna work in the refrigerator. You know what I mean? We're gonna put these in there overnight. Ooh, I like the way this is looking right here. This is good, even coverage. You know what I mean? So we'll do that. You just take a little bit, put a little bit here, and a little bit there, right? So this is why I say that. Remember we talked about this right here? See that right there? Now I take it like this, and I just work it around. You know, we wanna pick it all up. See, it's starting to get moist. Call that like a meat sweat, right? So don't worry. You do this in here. All this comes into play, right? Put that there. We do the same thing over here. Now I think I'm gonna just add a little bit more to it. Now some of you guys are gonna be asking me how come I'm not gonna be using black pepper. I can tell you this from a lot of the cuing that I do, black pepper takes on a whole different taste, and it makes everything a little bit dark. So listen, this is supposed to be for Valentine's Day, so we want this to be one of the prettiest steaks we've ever seen, right? We're gonna add some to it, but we're not gonna put it on there and start frying it. You know, excuse me, start putting it in the pan at an early, you know, time, right? So you see that right there? And notice how I'm doing this. I just like to keep everything bunched up just like this, nice and tight. I'm looking at it, and I love it. Now, here's the key, and that is we're gonna put this in the refrigerator and we're not gonna cover it. Just trust me, folks. We're getting into like a little bit of like a dry aging for them long days, but overnight, this is gonna be perfect. It's gonna allow that salt to penetrate this meat, pull out some of that moisture, hydrate with the moisture, and then go back in there. I want you guys to look at it, you know, first thing in the morning, you know, when I bring this out and you'll see, it's gonna look a little dry, but we ain't worried about none of that. Then we're gonna go ahead and, you know, cook it up. Now, I asked you guys, what is the way you like to eat your, you know, your steak? Is it well done? Medium well? Medium? What is a, ah, now we're finna getting down to the low temperatures. You know, some of you guys like to eat that raw meat. So they say, but it's not raw, you know what I mean? So if you want to do medium rare, or if you want to do rare, which I don't suggest, medium rare or medium well. I like mine medium well. Anyway, I'm not gonna over-talk no more. Put this in the refrigerator, no covering, no napkin, no nothing. Let the refrigerator do its work and let that salt work. Hey, see you tomorrow. All right, folks, look, day two, super excited. I might not have it on my face right now, but listen, when it come to steak, I eat these quite often. I kind of like slow down a little bit because I done had them so much, you know what I mean? But come on in here and take a look at this right here. This is what it look like when they come out of that refrigerator. Now these have been out of the refrigerator for about, I'm gonna say about an hour. What I want to do is, or what you want to do is, you bring them out of the refrigerator and you want to let these start to, you know, become room temperature, right? And I'm explaining that part to you right now. Let's look at the side of this right here. Let's just say this line right here would be the middle, right? If that's super cold and we go in here to try to cook it, to get it to the desired tenderness that we want, whether we want medium rare, medium, or well done, right? You got to cook it. You understand what I'm saying? Listen, if we cooking to put that heat on there, if the center part right here is cold, you will never be able to get that cooked. So when you have a room temperature, folks, you know what I mean? It makes it easier. We're going to put the sear on it and then we're going to just flip it back and forth. And then we're going to monitor, right? And how are we going to monitor the internal temperature here? And that's just right here. You got to get yourself one of these. You know what I mean? That'll be one of these meat thermometers. Got to have one. I know, granny, I know I can see you nudging on my shoulders right now, telling me, hey, that's not how I get down. But look, that's to get down for 2026. You know what I'm saying? We got to check that internal. Now, if you look over here, we got the cast iron. Oh, before we even get over here, I want you to pay attention right here. Look, we got some rosemary and we got some thyme. We got butter. And then we got some garlic. This is super easy to do. A lot of people are scared of it. Most people that I know, like to have their steak well done anyway, so you won't have no problems, right? But if you want to reach the temperature of 125 to 130, you got to like work with it a little bit, right? So we just going to sear it, get it nice and hot, you know, and then we're going to keep flipping it back and forth. And then we're going to check our internals again with this. Let me pull this out. Now, with the cast iron right here, because this holds super heat, right? Let's go ahead. And I'm going to start with a high flame. You know what I mean? Because I want to get this nice and hot. All right, look, I'm going to stand in front of this so I can have something dark in the background. I want you to look at this right here. You can see that this is hot, right? This is what we're going to need. Now, when you look at my steaks, I'm not going to add no more salt because we did all of that. It has brined very, very good. You see how dry that is? After the salt draws out the moisture, then it rehydrates it back in the inside and takes that flavor with it, right? So we got some good marbling. I'm going to start with this one here, right? So you see that right here? You see this is nice and hot. You don't want to do anything, but put this down right here in the center. And that's it. What I do is I do take my finger and just make sure that I got maximum, you know, maximum surface contact, right? So we leave it like that. I'm looking at this. Okay, now I went from high because I wanted to get my skillet nice and hot. Now I'll go to a medium high. Oh, we good. We working now. Super easy. And then I only keep it like this for about a minute and a half to two minutes, and then I'm going to flip it over. And then we're going to come back to it. We're going to keep doing that till we get to that internal to where we want it. But those of you guys that want to have that well done meat, you know what I mean? You cook it like how you want to cook it, but I'm going to be honest with you. You know, like a good medium, I don't do the medium rare, but I love it when it's medium. I'll let you guys know all of the terms and all of that. You know, as far as the degrees and all of that, right now let's just concentrate and keep up with our time. Now, I don't even know, you know, running it back. Like, did I even say that this is a ribeye? I hope that I did, but this is ribeye steak. Nice thickness. We right at two minutes right now. So I'm going to just take it. We all look at it together. Oh, you see when it releases itself, you know we good. Then I turn this over here, right? Look at that. That's a nice little crust. I can feel it with the tongs, right? I said, ooh, it's, hey, I can't say enough about it. Right, don't forget, holiday coming up. You know what I mean? But this video is still good for any time of the year. Anytime you want to make steak, you need some reference. Let's go with this right here, right? So listen, we're going to take this off at about 135 for me. You know what I mean? You guys want to do 130, because you got to remember when you take it off, it's going to still continue to cook. And the key thing about making a steak is, or any big piece of meat, I'll take that back. I'm saying the wrong thing, folks. The key is anytime you guys doing meat, everything needs to rest. Some things need to be served hot. You know what I mean? Right away, but these right here, when you're doing a steak, you want it to go ahead and to relax. You know what I mean? And then it brings back the juices in the inside. A lot of times, if you cut a steak, you know, early, you know, it won't be as juicy as you would think. You know why? Because it'd be all over your board and be in your juice ring. Okay, we did another two minutes. I don't need to temp nothing, because I know it's not ready. Look at the thickness of the steak. You know what I mean? This is what you, you know, you'll learn after making them. Now, I'm gonna bring it back over. Look at that right there. Now, we starting to look good, folks. We getting even better. You see that? Now, I have that over here. Let me go ahead and temp it. Let's see where we at right now. Ooh, it's starting to feel good. 103, where we at? One, okay, it's settling in. Come on. All right, we about at 100 degrees right now. Let's see where we at over here. Okay, we just keep flipping this back and forth, right? Now, we don't want that to burn. Remember we had the butter? I'm gonna go ahead and turn this down, because I got enough. It look great to me, right? I turned it down. Now, I'm just at a medium flame. That's it. Check me out now. I'm gonna go ahead. Let me move this out the way. Bring that over there. Drop that in here. Let me grab my knife. And when I grab my knife, I'm gonna show you what I'm gonna do. What I do is I take my garter clothes, and I just tap them like this, smash them. You want to see them open up. You know, we want to get some of that garlic flavor in this butter, right? There we go. I like to see it splatter in here, right? There we go. You got to almost like obliviate, obliviate, obliviate, whatever that word is. Now, we at a medium. I'm gonna go ahead and drop this in here just like this. There we go. And I'm gonna add that to it, right? We want all of this to melt. Get in there with that garlic. Then we're gonna take our thyme and our rosemary, right? Now, remember, we doing this right at about 100 degrees, right? I'm gonna flip it again, but what we're gonna do is we're gonna baste, right? So now I'll just put this over here like this for now. I'll bring that around. Ooh, you can smell it right off at the back. Yes. Now we working, folks. All right. Matter of fact, I'm gonna add a little bit more butter to it. All right, so come in here and take a look. I just added myself another, you know, quarter stick of butter just so I can get enough, right? So what I do is I take this and I just baste. Remember, I just got a medium flame underneath the bottle. We just infusing this with a little bit of this, you know, thyme, rosemary, you know, the traditional and garlic, you know, flavors inside of this right here. Right? So I keep doing that. Now I'm gonna flip it one more time. And then when I flip this next time, what I'm gonna do, then I will be, you know, taking another temperature. Then we just baste. Actually, I'm gonna turn this off right now. Let's go ahead and turn this fire off. I think this is gonna be just fine. Right? So we'll check, just see where we at. The residual heat will keep it going. Ooh, yeah. Look at this right here. Yes, sir. Now let's go ahead and check them internals. See what we got. We need a little bit more. I'm gonna let it continue. This cast iron, folks, it's gonna continue to cook. You see that right there? That's a 91, okay, 96. See right here. All about the same. 103, let's see what we're working with over here on the edges. Should be, we're about the same. Right? I'm just gonna flip this one more time. I'm gonna baste it a little bit more. Let the heat continue to cook it. All right, once you get to that desired temp that you're looking for, you wanna take this and just put it on your board or your plate, and we gotta let it rest. I'm gonna see you guys in 15 minutes. That'll be perfect for this. But you see that right there? Why would you go to the, I mean, well, I understand we go to the restaurant, to the steakhouses, even I do it. You know, it's all about the experience. But if you wanna make something at home, you know, just as good as what they make that they're selling you, then this is it right here. Look at that. Ah, yeah. Okay, folks, look. This has been resting for 15 minutes. Obviously, you can see I changed my board. So what we're gonna do is now just go ahead and cut it. Remember, I make my steaks to the way I like them. If you guys don't, you know what to do. We use our instant read, you know, a thermometer to get the temperature that we want, five degrees under. Meaning if you want it to be 135 degrees, we would take it off at 130. We would let it rest, because it's gonna rise up, probably get to about 135, and then it'll start coming on down. All of that'd be done in the resting process, right? So I can always tell you from experience, everything on the outside will be a little bit more done than what's in the center of the steak right here, right? So this is how I make a steak, you know, for like my family, you know what I mean, because she like to have hers, you know, a certain way, right? So we gonna go ahead, go ahead and just get these in here. Let's get some real slices. Quit cutting them super thin. I'm gonna go ahead and do this real fast. Look, this is the way my wife like hers, right? So I'm gonna cut this off. That right there, that's some good eating right there. Now I'm gonna go ahead and just cut these. Let me get these layered, and then we'll take a look at them. All right, folks, look, this is a great steak for myself. Again, listen, if you guys want me to make a video and you want me to see it medium rare, everybody wanna see it, because that's the way they eat it. Then what about all the people that make it, they make it well done. So the way I make my steaks is, you can see everything on the outer part, especially like the ends, those be a little bit more well done. That's the way my folks like theirs. There's nothing I can do, even when I do a roast, you know what I mean? It doesn't make no difference. It can be prime rib. I gotta make it the way everybody wants to see it and the way I eat it also. And then I gotta take hers and put it back in the cast iron, on a piece of cast iron, and just make sure she don't see no red. But listen, I'm tired of talking. I'm holding back all of this in my mouth. Hey, cheers, y'all. All right, so if you guys come in and take a look, look at this right here. Look at how that center come out. That's the way I like mine. This little piece of fat right here, don't bother me. You know what I mean? Believe me, when I eat this, I'm gonna eat it all. With this right here, and look, look at it. Right, ah, this is what you want. And you can see it's juicy still. Look, you see that right there? I don't wanna push all the juice out. I just wanna let you know, I'm getting ready to throw down. Actually, I'm finna give me a couple of pieces of, I mean a couple of flour tortillas. Give me this little guacamole that I just made. And a dice that down and we finna eat, folks. Hey, with that being said, you gotta let me know. I'm ready for all the comments telling me, hey, homie, I like mine this way. Well, let me know how you like yours. And you know what? If you're having dry bra, I know. Hey, we gotta do that. In the refrigerator, no cover, coat the salt over that overnight. And when you come up with this, I promise you, everybody that does it that way, you will tell me when you took your first bite, whether it was on the end, the middle, the back, or the top, or the bottom. Doesn't make no difference. It's gonna have nothing but flavor. With that being said, I'm gonna say this right here. Listen, if you're new to my channel, let me take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there. It's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And now it is time to eat. I'm out. Peace.