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Nastia universe is that not is that not acceptable my name is Clifford cooks I’m the culinary director for a square at hospitality and the Executive Chef for BLT prime today we’re gonna cook the ribeye itself for you and review meat meat meat more meat some of the basic basic tools are right in front of me oils you don’t want to see her in an olive oil it has a very very low smoke point olive oil is generally used for you know sauces dressings finishing items plus it’s more costly than oil such as a canola or a blended oil that has a much much higher smoke point your standards salt and pepper fresh ground pepper always always butter the more butter the merrier you’re going to use the butter 2 hours a or which is the fancy term for just the base which is just to love it with butter ribeye it’s the fattiest of the cuts fatty in a very good way all the marbling and internal fat leads to what more flavor right above the ribeye here this delectable little jewel is the cap or the spinalis muscle which is right here this spinalis is actually my favorite cut of beef period of everything you see on the table this bad boy right here is where it’s at it’s also known as the deckle the top cap which is the top cap again of the ribeye the ribeye we have here in front of us is a wet aged rib eye what that means is when beef comes off of an animal it’s not eaten immediately the enzymes needs to soften up and break down so the loin of beef is essentially vacuumed within itself and then held so this is about 28 days wet this little jewel right here this is a bone-in dry aged shrimp it’s dry aged for 35 days and what dry aging is is instead of it being vacuumed in a bag when it comes off the animal the entire portion of beef is put into a temperature-controlled room basically dry-aged draws all of them sure out of the beef and concentrates the flavors it also tenderizes the beef as well today we’re gonna cook the ribeye itself for you cast-iron skillet it retains 90 percent of the heat it allows for even searing and even you know even browning of your beef so you don’t really have to manipulate it as much it’s similar to cooking a piece of fish you really want to set it in there leave it don’t touch it too much when you turn it after 2 to 3 minutes depending on your temperature it’s gonna be beautifully golden brown unless I totally screw it up and then we’re all in for a surprise right before we start we also want our beef to be as room-temperature as possible it will cook a a lot faster and a lot more evenly we don’t want to be shy with our salt pepper very the same thing on the other side before we hit the pan I’m going to open up our garlic here there is some of the skins still on it that’s completely fine all I’m gonna do is take it I’m gonna smash it I’m gonna hold that piece of garlic we’re gonna use that garlic to baste our steak when we’re ready I’m gonna add our canola oil I want the steak to sear when I drop it in if the pans not hot enough and I drop the steak in it’ll start steaming first and then instead of getting that my Ardrey action which is just basically it browning it and coloring it’ll it’ll steam and turn gray now easiest part snakes in the pan that’s it we’re not gonna touch it the painful game of waiting and watching while that’s happening there we’re gonna get all of our accoutrements ready right so I’ve got a sprig of thyme sprig of rosemary and the piece of garlic that we have lovingly smashed so now I can remove the steak around the pan which is fine I’m not lifting it yet I disable my smoke alarms I opened up every single window in my apartment and then I’ll start cooking we’ve achieved some beautiful color on side a another two minutes on side B so we’re at the point right now I’m gonna put all of our herb into the pan everything’s gonna pop and sizzle now butter we’re gonna add a little bit of butter Julia Child style now here’s the fun part you ready in a restaurant I’ll push the beef to one side right I’ll take my herbs making sure that I’m not completely hammering everything put it on top and I’ll angle it and I’ll just start basting the steak like this the our mats from the herbs are infusing themselves into the beef it’s over put the steak on the wrestling rack rather than using a thermometer or they guess method we’re going to use this $1 bad boy right here that we all could get it’s a cake tester really really thin wiry piece of metal this is the most sensitive part of your mouth right there so I can take the cake tester and stick it in the middle of the piece of beef so now the cake tester has become the exact same temperature as the interior of the beef I could pull it out and put it right here so it’s warm it’s not hot meaning that the center is mid-rare edgington medium through the move the more I let it rest this right here rested for five to seven minutes is a straight mid rail cut your beef with a serrated knife I don’t care what anyone is told you this is the easiest way to do it it’s a hundred percent accurate you’re gonna get clean cuts I taught my mother how to use it actually she uses this and one other knife and the other ones a butter knife that’s it we’re just going to remove it from the bone the bone can sit to the side you can give it to the dog which is basically put it on my plate when we’re done we want to slice it this way you’re not going to slice it this way this is so hey everyone has a nice piece of fat and really this is the only way to cut it and then everything is finished with Mehldau and really it’s just really fancy act absolutely delicious salt and that’s it no good I taste every bit of herb I taste the rosemary individually I taste the time I taste the garlic I tasted no as that which is really just the brown little chunks the beef notes are great which just means that it’s actually really good product I don’t know if you’ve ever eaten a piece of beef and it tastes a little bit irony or actually really watery the product itself is good so that’s how you cook a steak at home thank you for hanging with me thank you to munchies and I’ll see you later [Music]