Hey y'all, I guess that's, that's just what I say. I start every vlog saying, hey y'all, and that's, that's just what I do. That's what I say. So, hey y'all. It is Friday night and for a lot of people Friday night means pizza night, but tonight here on this farm it means steak night and I get lots of questions online about how I cook my steaks because I typically cook them in the cast iron skillet and that's what I'm going to do tonight. But first I got to go out here in the barn and get the meat. So stay tuned, we're going to see how this goes. Hopefully vlogging it will not be a total disaster. Okay, here we go. Welcome to my very messy kitchen with really terrible light when I turn it around and you're probably not going to build the same face, but maybe that's better. It's been a long day. So, we have our, there's a little helper, wants to help. We have our steaks for ribbas and follow them out. Disclaimer, get in front of the light. Disclaimer, this is the way I cook my steaks. Okay. Does that mean it is the best way? Maybe not. It works for us. Does that mean it is the right way? Maybe not, but it works for us. Works for me. They're good aren't they? Austin? Yes. So, this is what I do. And 9.9 times out of 10, it turns out really good. I know different people have different methods and I'm just kind of a, um, do things the easiest way, but the best way that tastes good. And I mean, I'm not going to mess around with my steaks. I'm not going to ruin them. I mean, hopefully not ever. That would be worth crying over. Anyway, so what I do is I just season my steaks with like garlic, salt and pepper, usually, or this, I've bought this stuff. It's called mixed up salt. So that just kind of fits my life in a lot of ways. And it's basically like a mix of, yeah, I love the peanut gallery there. I don't even know what it is. It's salt, herbs, and spices, whatever. It's like garlic and stuff. So I put this on my steaks. Sprinkle, sprinkle, sprinkle, sprinkle, whatever. I probably go a little heavy-handed. Just what I do. And I'll do that both sides. Okay. But the key ingredient, like the star, the size of the steak, is white for it. Butter. Okay. Butter does make everything better. Right? Butter makes everything better. I even sell a towel. I don't have one. Oh, it's really dirty. It's really dirty. Butter makes everything better. I sell those. I'll drop a link. Bye one for your wife, for Christmas. She'll thank you and I'll thank you. But anyway, okay. So butter. I put butter in my panion. I'll show you that in a sec. I haven't turned it on yet. And there you go. And we're cooking with gas. Gas is amazing. Gas rocks. And I'll let that melt. I usually put it on like medium-high. I'll let that melt. And then I'll show you what I do. Okay. Melt butter melt. Melt butter melt. All right. Kids can get involved. They can do this. Mm-hmm. Mm-hmm. It's probably good. Okay. Once the butter is hot, melt it. Okay. Put our fish in here. This is my Mac Daddy. Get it. This is my biggest one that I have. But it's fit for revised great. It does not fit for T-bones. Try that last week. Nice. It just works perfect. So I'll let them cook until I see blood. That's what I do. I don't know if that's right. My husband has this little thing he does where he like pushes them. And it's like this test where you push it and you can test it with your nose and your cheek and your chin for done this. But I've never been able to master that. So I just look for blood. When the blood starts to come up, then I know it's time for me to flip. And I always put more butter. More butter makes it better. More butter makes it better. You gotta teach your kids these things young. And let them cook that way. All right. Okay. We'll be back. Okay. Okay. Y'all, it's just right. It's just right. Pink, how are you? Yeah. Most unprofessional cooking video ever. But hopefully you got to just that anybody can do this. It is not hard. And if you've never pan-fried a steak, I think you should. It's good, y'all. It's like on time. Good. And that's all folks.