It Took Me 20 Years To Master This Steak Technique

[@thatdudecancook]

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link madein.cc/0423-thatdudecancook

[@willmach]

What happened to "50 states, 50 plates"????

[@patrickbrinkman3717]

Sonny!! Come over sometime. I’ll cook you a nice steak dinner utilizing all these tips!!

[@heidi22209]

It was my boys last day of school today 5thgrade . He usually cooks his own steak ( he's really good at it) Ribeye for him today. My boy CAN cook. ❤

[@aaronwilson3948]

Where can I find that seasoned salt recipe? Sounds amazing!

[@mse1333]

Steak looks great! The only critique is rubbing with oil before salting, since salt is not soluble in oil, you are putting on a barrier inhibiting salt from absorbing into the steak. I like adding salt, let it sit a while until you no longer see the salt crystals before adding any oil.

[@jakemitchell1671]

Been cooking steaks in cast iron pans for many years and thought i had nothing to learn, and here I just picked up a great tip that for some reason always escaped me: remove the steak from the pan and turn down the heat very low before adding the butter and aromatics! You'd think that was obvious, but no....I've always fought to baste my steak fast enough to keeep my butter and garlic from burning. Now I see this super easy step of taking the steak out to rest a bit while reducing the heat in the pan. FANTASTIC!!

[@HighEchoes]

Exactly what I thought.

[@BernhardSchwarz-xs8kp]

Not only in cooking. Those who are in control of a process make it look too simple to believe.

[@jakemitchell1671]

@dwayneelizondomountaindewh1465 Thanks. I'll try that. But I have to say the last 3-4 steaks I made were the best ever. Seems like both techniques are similar in that the goal is to reduce heat after the sear. I'm open to all ideas.

[@klikmaus]

Cast iron devotee here as well. I'm in the middle of trying this method right now!

[@johnbryan2414]

That's why I make clarified butter, because regular butter burns at a fairly low temp. So yes, turn down the heat if using it. Also it's the secret to some dishes like hashbrowns. They will never be like restaurant hashbrowns unless you use clarified butter. It's simple to do

[@thatdudecancook]

I really hope you picked up a tip or two in this video my friends and I sincerely hope that the next steak you cook is your best yet! HAPPY COOKING!

[@turkeydoctor5546]

you should have sprinkled some salt off you're forearm on the fridge 😅

[@heidi22209]

My kid jack, must have been watching you, cuz he made a steak, then went Bruce Lee on my fridge. Love it!

[@filipsafsten1908]

Great advice to use the on/off method. This makes it so much easier to cook many stakes.

[@DamienJemison]

Steak on/off the heat is a great tip. I’ve overcooked steaks trying to do everything at once. Seems like cooking one steak at a time is best.

[@Hyper_Driven]

Where’s the link to the rosemary salt recipe? Thank you.

[@Funkotronimus]

Thanks for helping me start my journey to steak mastery!

[@thatdudecancook]

Thank you!

[@wiltmarlonelao]

I love your “in and out the pan” technique, Sonny. Those in between rests really allows the surface of the steak to cool off while the rest of the heat penetrates in. That’s most likely why you have that beautiful pink color throughout the steak with no gray bands. This is almost similar to the “constant flipping” technique shown in America’s Test Kitchen. You truly are one of the best this platform has, Sonny! Keep these amazing recipes coming!

[@pocketdimes1048]

This is exactly the way I make my steaks minus the shallot. I’m definitely trying the shallot now. My wife tells me it’s the better than any steakhouse we’ve been to. Ribeye and rib caps are the best. Thanks Sonny!

[@thatdudecancook]

shallots are one of my favorite parts of this experience for sure

[@pocketdimes1048]

@@thatdudecancook definitely trying now! Thanks dude!

[@leesteal4458]

Shallots have no flavour.

[@pishyp]

She just wants you home early 😂

[@PorkChop71912]

This is how I cook my steaks. I’ve been doing this for many many years. This man has got it to perfection. This is absolutely perfect.

[@indigoflat00]

I’ve made this steak and it was phenomenal❣️I made the rosemary salt using the rosemary in my garden and Redmond real salt. Same with the thyme~went out and picked it out of the garden. Planting my garlic and shallots this fall ♥️between that and finding a cattle rancher to get grass fed finished beef YES it’s better than anything you can get in a restaurant. Thank you so-much! I watched many videos including Gordon’s but chose yours. Used Kerigold butter but will make my own next for the full experience ♥️

[@ThisOffendsMeTV]

Been making my filets the way you do in other videos and best steak I’ve ever had. Been smoking stuff a lot and grilling lately, but when I hit the cast iron, I use your technique my friend.

[@thatdudecancook]

same here! I've got some grilling type content coming out here soon as well

[@ThisOffendsMeTV]

@@thatdudecancook can’t wait man🤝🏻

[@JohnB-mo4kq]

Love my cast iron pan as well, but steel does seem to give a better sear.

[@Oburoni]

Those of us who have been watching the channel for about a year or more now, between the shorts, collabs, and standalone videos, we KNOW Sonny can cook the fuck out of a steak. But.. we still watched the whole thing here AGAIN because there is something about watching a MASTER work his craft. I made my first Sonny Steak this past winter after summoning the courage and i literally cried at how it was the best steak I've ever made. Thank you Sonny, again, for everything!!

[@thatdudecancook]

Thanks for the kind words William! I may have cooked a lot of steaks but I will always be a happy and curious student of cooking.

[@philippelemoine4301]

Plus, I never get tired of fridge abuse

[@andrewrchooven1996]

I've watched every steak video he's made and I will continue to watch every steak video he makes in the future haha

[@jeanniebrooks]

You cried?

[@HostileTakeover555]

Thanks! I actually did it - wow was it amazing. I never really cook either.

[@thatdudecancook]

Thank you!

[@ImAcoastpedder]

Dude, I followed your 10,000th Filet video to the letter several months ago, which is basically the same as this video and it blew my freaking mind how damn good it was. I can only imagine how much more elevated the flavor is with a Prime Ribeye. Can't wait to try. Love your channel !

[@soccer21ctm]

Ever since I've seen your other, older video about basting a steak cooked on a stainless pan, I've never cooked steak better than I do now. This technique has impressed my entire family anytime I cook dinner for them. Thank you so much, dude!

[@SilverFoxCooking]

I almost never eat out, and never order a steak if I do because I can cook it better than most places. I love ribeye, but recently bought chuck eye steak from Porter Road, one of the best steaks I have ever had. Great video as always!!

[@thatdudecancook]

Chuck eye is basically discount ribeye! Love that cut so much

[@maryball8072]

Thanks!

[@thatdudecancook]

Thank you!

[@NIL6300]

Omg I love you! Just finished my steak, was following your recipe (and it was actually my first attempt at cooking steak, the meat was just some regular nice beef, not black angus or something). It was mind blowing, and my wife said it was the most delicious thing she had ever eaten. You are a rockstar, thank you!

[@ChocoLater1]

Here is my tip if you are in a rush. If your steak is stone cold, submerge it in warm water cca 40 °C in a large bowl and warm it up to room temperature. Obviously, make sure the steak is sealed in the bag. You are going from 4 °C to about 20-30 °C just a little bit faster than leaving it outside and waiting. The water will start cooling down so you should end up with a room temperature of that steak in about 5-7 minutes. Make sure the water is not too hot. Then do whatever you want with it.

[@JohnB-mo4kq]

We all do it, but careful with the heat, it will start the cooking process. Especially with fish and seafood.

[@denlog1177]

After watching the video with Guga I tried the on off on method with butter and it definitely works. However, I have nonstick pans (no oil needed) and am normally cooking two steaks so I just grab some tongs and do a flip & drag method through the butter while leaving the pan flat. I have been too lazy to try the shallots, garlic, and thyme since I have spice bottles :). If I am feeling like it I will make a mushroom cream sauce w/ worcestershire, dijon, garlic, etc., and it is one of my favorites.

[@pandadoublexl]

Nonstick pans are not good for steaks, they're not designed for higher temperature cooking and release toxic chemicals at the kind of temperature you need to get a really good sear on your steak. Cast iron or stainless steel are much better for cooking the steak itself and for making a good pan sauce.

[@wiltmarlonelao]

@@pandadoublexl while mostly true, there is actually a way to cook a steak in a nonstick pan, and that’s through the constant flipping method. Do give it a view in America’s Test Kitchen. I’m sure the presenter, Lan Lam, will help change your mind.

[@pandadoublexl]

@@wiltmarlonelao you can cook a steak in a nonstick pan, but it simply will never be as good as the others mentioned, and it's toxic if you do it wrong (i.e. high heat). You also do not get the same levels of fond for a pan sauce. A good stainless steel pan can be picked up cheaply, there's no reason to be using non stick. My preferred method is straight on to a BBQ/grill though.

[@clearontheconcept]

Thanks!

[@thatdudecancook]

Thank you so much!

[@stillaware1916]

You might think Sonny is exaggerating about this being better than a steakhouse, but my wife and I can attest to it after perfecting this over the last few months. I just got myself a 12" pan too, so I'm excited to make it even better shortly (thank you Sonny for the discount!). Seriously a life-changing way to make steak. I'll be making this when I'm 88 and for every new person I cook it for who thanks me for the deliciousness, I'll respond with "If you know, you know!"

[@conradbo1]

You are the Master of how to cook a steak on KZbin. I have been using this method from a previous KZbin video you made. Keep on doing what you are doing your content is always useful and enjoyable.

[@eldibs]

I will believe pulling the steak out ahead of time to temper it helps when you have a side-by-side comparison checking surface temperature, inner temperature, sear quality, and ease of cooking to proper doneness. Until then, I've tried both methods and they both make amazing steaks, so I'm going with the option that doesn't potentially have food sitting in the danger zone temperature range and takes less work.

[@trishdadish21]

Oh, oh my, oh my goodness! I just did exactly what you said and showed, to a rib-eye steak and I have never tasted a steak better than this in my life. This was my absolute first attempt at ever cooking a steak. I can’t believe this! 🤯 That was so easy! Thank you so much!!! I’m doing this at least once a week.

[@Boselaphus]

Now imagine cooking a wagyu ribeye like this.

[@trishdadish21]

@@Boselaphus That will be next for sure.

[@candissdelcastillo7863]

I have been a new carnivore for six weeks now and have been trying unsuccessfully to fry steaks in a butter sauté without over cooking them. So far unsuccessful until this video. It was extremely helpful and I understand what mistakes I have been making and how to correct them. Thank you!👍

[@bigmaclooiee2]

This has to be one of the greatest cooking videos I've ever watched. Perfection, Chef.

[@phil1297]

My friend, you continue to impress me. I’m a self proclaimed steak aficionado and I still learned something from this vid. Amazing! I’m a follower for life.

[@thomascroonen1325]

Just tried this method, and I’ve had one of the best steaks I’ve ever cooked myself. Still need some practice to get it up to a good steakhouse level, but already very happy with the results!

[@TheGlamorousLifeofNae]

I just knew that fridge was going to *get* it after seeing how delicious the steak came out! Lol! This looks amazing Sonny, thank you!! 💖🥰

[@briansmith3134]

C'mon guys he crushed this steak. Let's bump up the likes for him.

[@IndridCool54]

I’m gonna do something I normally don’t and like it before I watch. Because, I know That Dude Can Cook! and I love steak! 👍🏼

[@petermad152]

no

[@s0d4c4n]

Is that your criteria? I'm here for flying kicks to refrigerators

[@donutmcmuffin3916]

r u his burner or something

[@MrBaboon1212]

He pronounced the h in erbs.

[@genquint]

So beautifully cooked ribeye steak to perfection!.. I so love it! It seems so easy but for beginning to cook like me its a lot of things to learn before doing that.. Thank you for sharing this video !..

[@ivannovo1]

Just made this and you are 100% correct, this is the best steak recipe I’ve ever made. Did everything to a tee. Amazing!! Thank you brother!

[@eLGaraheRides]

Thank you man. I started my steak business with a lot more confidence watching your videos. I started with zero knowledge on how to cook them but I knew what good steak tasted like. Cheers to more videos! 🥳 P.S. Rosemary salt FTW!

[@riadreyer2114]

Thank you for changing my steak experience. I never eat steak because it's either to dry or though or raw!! this tutorial is the best! now I eat steak every day and it tastes exactly how i like it!! fan for life

[@karlm127]

Never a dull vid dude, you've made me an awesome home cook, greatly appreciated.

[@dwludzild1]

I actually had an extra "Choice" Filet in the fridge leftover from the weekend. It was only 1" thick so I was very careful not to over cook it. I stopped and got a shallot on the way home. I had thyme, "gaahlic" and everything else. They steak was simply fantastic! I have grilled and broiled Filet Mignons and Ribeye steaks for 40 years and this was really one of the best ever. I can't wait to try this on a 1 1/4" Ribeye. Thanks for the video!!!!!!!

[@lance4217]

Sonny you Absolutely Killed it on this one, And you’re Spot on about Learning to cook a Good Steak at home, you’ll never Wanna Drop A Bunch a Cash at A Steak House Cuz You’ll only be Disappointed! Nice Work Again Brother🔥🔥🥩🥩🥩🍺🍺

[@animalsexplaind]

I have tried it today and it was the first time I’ve made a steak in the pan myself and I must admit it tasted amazing with perfect crust and juiciness. I loved it!

[@pml5164]

You explain things brilliantly, Sonny. Top man 👍🏽

[@JakeyAirplane]

Just made a steak using this method, put a little wine and beef stock/finely diced shallots into the pan at the end and reduced making a little sauce to go over it. Was hands down one of the best steaks I have ever made. Love your videos, Thank you! :)

[@michaelsalmon6436]

Hey Dude! This was a fun watch! Congrats to you and your team! Out here in the real world, my family can no longer afford to eat steak much, especially a beauty like the one that you played around with in this youtube, but I did enjoy watching you enjoy yourself. And when we do next splurge on doing a steak on the grill, I will do it in exactly the same way that you did, but with baked beans in the skillet and some fresh herbs and slices of fresh tomatoes! Happy cooking!

[@thatdudecancook]

Might I suggest one of the cheaper more unknown cuts as listed in the video for a very tasty alternative my friend.

[@gladyslucas198]

Look for deals (also the chuckeye that dude mentioned is super cheap). I found a standing rib roast on sale at Publix last month for 30$. That's 4 whole 1.5inch thick ribeye steaks, plus bones for stock. 7$ for a huge piece of steak if you happen to find a sick deal like this. If you go to a Mexican grocery you can usually find picanha for super cheap.

[@Hyper_Driven]

Picanha is a great choice to cook.

[@gerywilliams6263]

Next election Michael, choose your president with the same discretion.

[@EZ8E]

Had to pause at 4:10 There is no substitute for a dry brine if you have the time. 24 hours to have that salt absorb into the meat and dry the exterior. It leads to a way better sear by removing all the moisture. Thanks for the video! Good stuff!

[@RenegadeVile]

Your recipes always make me excited to go try them; and they never disappoint!

[@paula.2422]

Another slam dunk video...job well done! Thanks for all the great information you share with us...much appreciated 🙏👍

[@Ray.Norrish]

Finally learned something from a steak cooking video on YT. I'll be using the string idea and also the moving around the pan to get the extra heat - nice one. Also, in the UK, all our steaks are grass fed, whereas in the US, it's mostly corn fattened, so the meat is different. Pepper will burn after about 6 mins - maybe sometimes add the pepper half way through to be safe..

[@macgyvercohen1223]

0:47 for those who are wondering, intermuscular is the fat that runs in between the muscle groups, and intramuscular is the fat within the muscle type itself. So in this case he is referring to intramuscular.

[@chrisk283]

An american who can pronounce the word herb. Outstanding.

[@robcz3926]

tried it yesterday and it worked like a charm.I only basted once, but... never have I ever had a better sear on a steak and all juices stayed in the meat. just perfection.

[@dbag57]

First American I've ever heard pronounce "herb" correctly. Well done Sir!

[@barbwall3678]

Martha Stewart pronounces the “H”

[@jfil5518]

Sounds like you might not get out much.

[@AmeriKenadian]

@thatdudecancook Love your videos. As a Canadian living in the US I get a kick out of your comments about the subtle differences between the US and other countries in the cooking world. I was wondering about the best way to put heat back into a big cut of steak, like a ribeye, or a tri-tip after a long resting period, without ruining your cooking job. You are my favourite online cooking tutorial!

[@stereothrilla8374]

Tempering is very important. Especially if you’re using standard nonstick or steel kitchen pans. Cast iron is a little more forgiving as you can get it hotter and it retains more heat simply because of the mass of metal. You should definitely be seasoning with salt whilst tempering to draw out moisture which is also an enemy of good crust. On heat off heat is also an effective method. Basting is also key. And… Never, never skip resting. Good job sir.

[@commentingisdangerous7530]

easily one of the best cooking channels online, guy is funny and really talented. cooked my first perfect steak after watching one of his videos, first try.

[@benjamincottle8500]

Way to go dude, made me hungry!!! Off to buy me some steaks 💪🏻

[@lindadelamar5975]

I love watching your videos!!! I always learn something. I did make a ribeye like this the other night, with a little modification. I didn’t make your rosemary salt, but I have a lime-cilantro salt & used Zalt; a salt I bought in Africa. It was great!! I had some left over & made fajitas 🥰

[@EagleHeart115]

It's also great the next morning with eggs and hashbrown potatoes😍

[@toben83]

Question: One of the things that always bug me about your awesome steak videos is that you're only cooking one. How do I cook THREE steaks at the same time for my family dinner?

[@23lkjdfjsdlfj]

YES!!!

[@yhwhiskng]

3 pans, cook one, wait a few minutes, start the next and so on

[@davidboylan8322]

I watch a lot of KZbin videos. I never ever comment on them. I followed this video to the T. Awesome!! Beyond!! Thank you so much.

[@cubaisdeath]

amazing video sonny, always love me a good steak video. a good tip for the homies out there that pick up a select grade steak (hardly any intramuscular fat) do the butter baste, it will still make the steak taste great if you're looking to cook a steak on a budget. edit: also cooked a ny strip last night lol

[@thatdudecancook]

Butter always saves the day

[@wiltmarlonelao]

Just to add that if there’s hardly any fat in the steak, it’s better to go for rare than mid rare.

[@BryanS-df7qc]

These are some of the best cooking videos out there, always have fantastic tips. Thank you!

[@jakeb8856]

Nailed it. My father was extremely sick for over a year, could not eat and lost a lot of weight. The first meal I cooked for him when he was starting to feel better was a basted steak, fondant potatoes, and basted asparagus. It was better than nearly any restaurant I had been to. Anyone can do this.

[@gerywilliams6263]

Love your videos... especially this one. I love the challenge of perfecting great beef at home. Pan, grill, smoker. Thanks for sharing your expertise. 🥩

[@shadimasri77]

my steak is 300% better since I started following you, and the heat on and off is by far the best way to cook a great med-rare steak. I have 2 requests though: I cook for a family of four, we all love steak and each enjoys a sizable piece, any advice on how to cook and serve multiple pieces at the same time? second, it's summer dude, through us a grill video, please.

[@ss4433]

Unless you’re proficient at multi tasking and have pans large enough to cook 2 steaks per, you are better off searing each steak and then putting them all in the oven until your desired temp. You can put them out at rare and then baste with butter in a couple pans as well.

[@thatdudecancook]

I got some grilling recipes on the way no worries! and I would sear each steak first and then baste them all at the same time using 2 pans to feed a family of four

[@waltgr6470]

I have used this technique over 10 times and they have all turned out perfectly. Great recipe.

[@Nondescripthumanoid]

7 years ago I figured out how to make steak and haven’t been to a steakhouse since. Hopefully everyone can experience that.

[@blakfloyd]

Indeed. I've only eaten steak from a restaurant twice in the last year or two and both times weren't even planned that way. In the meantime I've made a good 50+ steaks at home and keep getting better at different cuts/grades.

[@jacobshort5378]

I rarely get steak out myself after learning my own way of cooking it to my liking. Much cheaper and to me tastes better.

[@philipfarnam6013]

Agree good steak prep method. I've done similar many times with excellelnt results. But what what to do when you want to serve more than 1 or 1 1/2 people? Multiple skillets?

[@ThisOffendsMeTV]

Take Sonny’s advice. I’ll never not make a steak like this. You can add steps too. I use a meatpress myself, but besides that I’ve not changed much except experiments with seasoning the steak. Sonny knows. Trust this man.

[@philippacrowe8499]

Ok used this method tonight on what we Aussie's call a Porterhouse and it was thinner and was cooking on our wood stove top (normally my Porter ends up tough no matter what I do!) and it's lovely, tender and juicy. This is my go to method from here on thankyou! I used to use the French method of resting with dabs of butter on top but "feel" this is a better evolution basting it along with the mid cook rest very very happy. Edit to add those shallots were NEXT LEVEL I cooked 5 and they weren't enough for us 3 people lol and our daughter never eats roast onion etc. Love my Scan Pan stainless frypan very like the one you're using

[@wuasilekerpici7812]

I've done this , shallots and garlic are amazing, the sauce you get in the end is mind-blowing

[@sipzter]

My good man I must ask you - how can a simple person make four steaks the way you have done this for my family so we can eat at the same time? Perhaps cooking two in the same pan? Your steak looks fantastic but hard to accomplish for the family. Please let us know.

[@Sol_Bull]

Broiler

[@jeffreyschmidt3997]

Broiler, griddle on stove or grill, multiple pans on stove or grill, directly on grill, sous vide. Won't be exactly the same but principles the same

[@Dyna1One]

My favorite cut is a flat iron, it's easy, it's cheaper, it's tender and has amazing beefy flavor

[@benm3975]

I wanna know what it is but I'm scared to google flap meat.

[@fhertlein]

Many people go to the top end steakhouses for the experience. I love dry brining my steaks overnight. Another educational video for those that only think of grilling a steak.

[@donsnelgrove1918]

My wife wasn't too crazy about the way I was cooking my steaks. Watch your video and OMG she loved it. I even forget to let it rest for the amount of time you suggested but it was awesome. Next time I will try the shallots and thyme. She said i was putting too much pepper on it......But she loved it !!!

[@DavesKetoKitchen]

Thanks man, this was one of the inspirations for me making my channel, and shooting my first steak video!

[@munsense]

The sequence of adding the basting items in is something new I'm taking away from this. Thanks for that

[@moonchild9315]

I really appreciate this. Always looking for a super in depth to get the sear and perfect cook. I have yet to find a video that works but I know this method will lol

[@jojos8888]

Thanks for sharing this. I learned a few tricks today! 😊

[@FIREBALLINbg]

This has been the most condensed, informative and well put together video about cooking "steak", not to mention it's direction and camera-shot usefulness in terms of being able to internalize the information delivered. This should be on a damn wikipedia page!

[@Rayman4505]

Thank you for pumping out all this awesome content! I can’t wait to get in the kitchen and try this one.

[@AmorYMigas]

So much great information! Thank you! This will be my project next week!😋

[@drzombiecakes9563]

For the 5 ply cookware, how does it both hold the heat better and cool down faster than regular cookware?

[@mikestewart3670]

Great recipe and instruction! I like how you mention “freedom” often in your videos. Great stuff!

[@id10t98]

My grandfather was one of the chef's at the Detroit Country Club some 100 years ago and said the best way to tell the level of doneness of steak is to touch it and feel how firm the meat is- the softer it is, the more rare it is. After some experience you get to know the touch you like best.

[@ez2758]

A good meat thermometer is even more accurate because not all cookware (or cooktops) are the same.

[@darrinyo-mamakimble7002]

Delicious! Can I suggest one thing do a video on making clarified butter and have all of us fans keep a tub of it in our fridges.

[@rileyjackfansmithandjones8238]

In the Biz over 30 years, inherited a similar pan from my folks, and my propane tank just went empty. Did up 2 New York Steaks with this method, looking for just beyond rare.. you know, We,' ll see About That! Absolute Steak Perfection! Accented with a little Zip Sauce. Now I want to Pummel My Refrigerator!

[@twinheatingairconditioning135]

I sear my seaks on a weber charcoal grille first then into a pan with butter and herbs. Love that charcoal flavor

[@STREETFIGHTER50]

This looks awesomely delicious! I do NY’s on my cast iron. I’d like to try one of them high heat burners and a stainless pan just for searing!

[@markkilborn512]

This is great. I cooked one using the method from a previous video you did and it was absolutely delicious. The only challenge I've got is that I'm cooking for four. So how do you get multiples done at once? Bigger skillet?

[@RobertdeJong-i8g]

I have the same question. Worthy of another video methinks.

[@crushtinbox]

I just followed this video as closely as I could (I even have the same burner!) and it may possibly be the best steak I've ever made. Thanks Dude!

[@roberttamm131]

I can't thank this dude enough... made the rosemary salt, the first time I made a ribeye this way, it was truely freedom... best steak I've EVER had, hands down. Interestingly, I've done it 7-10 more times since, and it hasn't been as good as that first time. Maybe it's just me, but it's like that first love that you can never replace! If I never have that taste again, you know what "Dude", it's better to have tasted it once then never have tasted it at all! Cheers and happy grilling everyone

[@truedat4368]

Don't know if I got it just looks you did it but it was thick ribeye and I marinated it with garlic olive oil rubbed in well. Then seasoned with salt and fine black pepper and I dusted it with powder garlic mixed 1/3 2/3 with smoked paprika and finally dryed Rosemary. I fried it in cast iron pan high first then on low heat and let rest. Best piece of steak I've had in a long long time TY

[@ryanrj7500]

This is it. The golden method of stove top steak. The on off on method makes a masssssssive difference. 5 minutes on a plate after the sear then low heat, add the stuff then steak back on. The basting heat temps are super helpful too. I struggl3d with that for awhile.

[@minecraftredstoneinspiration]

What was that fridge outro? 13:15

[@carlosmartinez8401]

I work at one of the steakhouses in P.S. No time to do this process my friend. I could use one of those pans at home. great video! big hug. Thank you.

[@shaneownbey]

I do my steak exactly the way you do with one addition I’d like you to consider trying. I melt some crumbled blue cheese over my steak with a torch. I like the Litehouse brand best as it’s never bitter. :)

[@kena1371]

This was absolutely money. Best steak I’ve ever made and I only used NY strip. Tres magnifique!!! 👌🏾

[@MS7497]

YOUR NEW HAIRCUT LOOKS GREAT !!... LOVE TO WATCH YOUR VIDS AND KEEP EM COMIN !!

[@sonic-factory]

THANK YOU for saying herbs properly.

[@makewhatyoulike119]

I tried this and it worked out great. I have a question...what is the internal temp that you take the steak out of the pan the first time, prior to cooling the pan and putting in the shallots, thyme and garlic? Thanks for another fantastic explanation of a wonderful skill.

[@ifonlyone5645]

Yes! Seasoning 10-15 minutes before has turned out better for me when cooking like thatdudecancook

[@swolgel1]

This looks great. Two questions. I onlly have a regular type frying pan and this frying pan seems to be quite expensive. Second I do not eat butter. Any ideas? Thank you so much.

[@marygiesler1363]

I slightly over cooked my steak, my husband said it was really good! Thank you for your great videos and the laughs!