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This is one of my favorite ways to make steak, I almost always do ribeyes on the cast-iron, mostly because it can be a challenge to find a charcoal grill since I live in dormitories.
“And I just saved myself 150 bucks “ Is all I could think about when I heard this
"Yall gotta bhaste the shteak" ~Legend
Full Video: /r8Ql2IGifN8
He forgot to say that you have to lower the heat on the iron pan so that the butter doesn't burn 🤷🏻♀️
Heat cast iron then add little oil Cook the side first 1 min then 3 min & 30 sec for front / back lower the heat add butter 1 min front ‘ back let it rest for 8 min enjoy
"aye, you gotta add the arowmatics, you feel me? add rosemary, add some thyme, you feel me?" 360Juice, probably
Think Guga needs to include how long you should let a steak rest AFTER it’s done. Cause you DO NOT cut into a steak directly our the pan/grill. AT LEAST 5 minutes it should rest. Sometimes, longer is better.
"When you lay your steak down, you shall hear a sizzle" is definitely my favorite commandment
Its like I am listening to a fairy tale of the steak being prepared, and they lived happily ever after, in the stomach of Guga. The end.
If your butter burns, you used salted butter, opposed to unsalted, and you get a better sear with ghee.
Guga’s voice is so calming. Lol
I also like to throw in some rosemary too... Cast Iron the way to go. Guga can you dry aged a steak in flamin hot mountain dew?
Anything tastes good with ridiculous amounts of melted butter
That's like a whole Christmas worth of butter for one steak Trent!
There are many techniques; some good chefs say don't season at beginning with anything but salt and oil...pepper will burn & oiling 1 side of steak and not the pan is preferred or at most super lightly oil the pan, but definitely the meat. On the pan or grill right before the flip then oil the 2nd side of the meat. Pepper comes later. I've gone through 20+ videos and just put together ideas I'll try. Many ways and I'm not saying one way is necessarily the best
editor: "how perfect do you want the loop to be?" Guga: *Y E S*
the 4 minutes in total is exactly what I needed. tysm guga
People disregard pan-seared stakes too much in my opinion. A perfect crust EVERY time with the hot oil. I like to use a high-quality cold press olive oil for my steaks to get a delicious, nutty, savory taste even without using butter (which i still use, Kerrygold, btw) and then rest it with a small amount of fresh kerrygold to have the fresh butter flavor along with the roasted, basted butter flavor. Never had a bad steak since using this method!
Very frustrating watching videos like this when they say 1mon. then flip, 4 min. total, but you don't know how hot the pan is to start with. How about a specific temperature, I have an infra-red digital thermometer. Thanks.