Cast Iron vs. Stainless Steel: Which Pan Actually Makes a Better Ribeye Crust?
In his YouTube debut, The Golden Balance (Ahmed Hebby) cooks a 16 oz ribeye two ways — simultaneously in a cast iron skillet and a stainless steel pan — to show the difference in crust development. He walks through his full technique: patting dry, heavy salt and pepper seasoning, high smoke point oil, butter basting, and resting to a perfect medium rare. A clean, no-fuss steak tutorial great for beginners.
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🧾 Ingredients
- 116 oz ribeye steak
- 21 tablespoon high smoke point oil (avocado or vegetable oil)
- 32 tablespoons butter
- 4Salt
- 5Black pepper
- 6Favorite seasoning mix (e.g. smoky rub or lemon pepper)
- 7Optional: rosemary
- 8Optional: garlic
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