Hey everybody welcome back to my channel today we're cooking
one pound ribeye steaks in a cast-iron skillet with butter olive oil fresh
thyme and rosemary now that adds an amazing flavor and don't get me wrong I
love steaks on a grill but I was introduced to this technique by my maybe
someday son-in-law and this is a great way to cook steaks so check it out okay
so like I said we got one pound ribeye steaks first thing I'm gonna do is
drizzle some olive oil over the top of them I like to get them covered with
olive oil then I'm gonna sprinkle a little bit of lottery season salt and a
little bit of garlic powder so we're gonna get that done these are pretty
close to room temperature already I've been letting them sit for a little bit
best to cook steaks at room temperature and then we're gonna get the butter
melting in the pan and we'll get them in there and show you how we take care of
this so like I said we're we're gonna get some olive oil drizzled over at the
top of these yeah I like getting an olive oil getting nice and covered real
good
just smear that every one a little bit you can see if those are covered real
nice so here we go we're gonna get some garlic powder on there
I like covering the fat side too cuz that's add some tasty flavor when that
fat breaks down all right so you got the olive oil or olive oil
you got the garlic powder gonna put a little seasoned salt on here
look that over get both sides real good reason I'm only doing one here as I had
one I started it last night alright now that we got these kota real good we're
gonna go ahead and let him set for a few minutes and get our butter melting in
the pan get a little olive oil in there and then we'll get them in the pan we'll
throw this time fresh thyme and rosemary in there adds some great aroma to your
kitchen it smells amazing the kitchen's gonna smell amazing when
you're cooking this and the steaks are gonna have some fantastic flavor because
of it fresh thyme and rosemary I keep into pot outside just go and clip off a
little when you're ready to cook and throw it in the pan it's fantastic
alright let's take that butter melted and get these in the pan alright so we
got our butter melting and put a little olive oil in here we've got some one
mistakes but want some in the pan - we're gonna get our time in the rosemary
cooking here give this a little chance to cook down a little bit cook into the
butter in the olive oil so I can smell it already this stuff is amazing amazing
flavor so actually you may notice there's oil around here because this
butter splatters a lot and it's a much easier cleanup for the stove
so I'm gonna cook one of these medium one of these little more medium well
don't put the one on cooking medium while on first to well get that cooking
down keep this in the middle of the pan since the other ones not in here yet
so this thyme and rosemary all those flavors will cook into this butter chill
Basin over the steaks the smell was amazing huh oh that's a tasty tasty
smell already
so when let that cook down for a couple minutes and I'm gonna get the other
steaks on there so your base these about every couple minutes here as you can see
we're also gonna be cooking some eggs cuz steak and eggs go good together okay
so this steaks been cooking probably three four minutes starting to brown a
little bit we're gonna go ahead and throw the other steak on
I'm gonna get all that olive oil and seasoning from the plate why waste that
and we're gonna get this one good based and then we're gonna let them cook a
little bit we're gonna keep basing them about every
two or three minutes keep them nice and moist
keep that butter on there okay so we're still basting about time to turn on
first steaks then on about five minutes the other ones then on about three so
holding you get them trying to scrape this stuff off and keep it cooking in
that butter so the first steak you remember we're cooking this medium
medium-well
and this is a matter of preference some people only like the Brooklyn once some
people flip on multiple times I say it depends sometimes I'll flip more than
once sometimes I'll just flip on once thanks how they seem to be cooking down
and like I mentioned we're gonna cook some eggs also so let me get that pan
started I'm just gonna put a little bit of this butter thyme and rosemary from
the states into the eggs want to keep basting steaks I move them so you know
this one is the one that's going to be medium while
changing that so it here's a little different mold and fear on that you
smell amazing you're looking good
get all that good flavor over here in these guys with scrambled eggs today
keep these eggs from sticking to the pan
each I like my eggs moist not super dry so we're not gonna overcook these eggs
are about dawn yeah
they stay real nice and warm call back your steaks here okay those
are pretty close
oh yeah
see like I said I like to slip in couple times just drugs judge by the way it
looks like to get a nice little pan sear on that like that see how that's nice
and dark you got a fat crisping up right here okay I'm gonna turn this to put
that up against the edge of the pan maybe that'll get fear off a little bit
better nothing like some good 50 fat which has amazing flavor to these steaks
that's why my opinion the ribeye is actually the best steak this marble real
nice that fat just kind of you can see all these spots where the fat was there
was a little fat ring just kind of caramelize it in there or melts away
add some unbelievable flavor okay so let's take these off probably spend 10
minutes total a little maybe a couple minutes longer it depends on I got these
on medium heat depends on how high you heat actually how long this is gonna
take but you can judge that so that's pretty medium right there you tell by
the tenderness and see this medium well one that's firming up a little bit and
you notice how all the fast breaking down here and the steaks separating a
little bit so what I'm gonna do go ahead and get this off of here put it
on the plate a little bit of this water right over the steak once I get them
both out of the pan I'll just divide up the butter between the two of them but
you know what I'm gonna do the same thing I did with the eggs you want to
let us take rest a little bit so we're gonna cover it with a plate
I teach the heat in while it's rested so I'm gonna go ahead and get this one off
well look out look out that falling apart and you get some butter over the
top of this and actually now that I'm about done I'm just gonna divide this
butter up between the two steaks so again we're gonna let that rest up five
minutes and we'll get to okay the snakes been resting about five minutes and same
with the eggs like I said we're covering them both to keep the heat in see all
the condensation there these eggs are still nice and moist I'm actually going
to put these right off on the side here
eggs those back here and let's let's teach these eggs first mm-hmm they stay
warm real nice cut into the steak see how we did see if we got this nice and
medium oh yeah look at that look at that that's perfect nice and medium there and
last but not least we have to do the taste test in this butter like I said
with the rosemary and thyme in here you don't really even need to salt this
that's amazing steak and eggs right there you can't beat a breakfast like
this so I'm gonna get going on this I'm gonna get going on this video remember
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