 Look at that, that is one beautiful rib eye. And I'm gonna try it with something I've never done before. It's the new product, the Dano seasoning. That's right, going with nothing but the seasoning. We're gonna sprinkle generously, get you a fork. We're gonna punch it in, pat it down, flip it over, do it again, punch it in, pat it in. Now we're gonna let this sit for about 30, 40 minutes and get the room temperature. All right, our pan's preheated to a medium high temperature. I'm going in with grapeseed oil because it's got a high smoke point. And now it's time to cook it. All right, it's been about two minutes. We have turned it down to a medium temperature. Oh yeah, flip the lid back on, medium temperature. In another two minutes, another flip, turn this off and put the lid on and let it cook for another three, four minutes. But no more heat, it's residual. All right, it's actually been two minutes. So we're gonna give it another flip, allow this to evenly cook, put the lid back on and in about two more minutes, two to three minutes we're gonna be done. That's only a total of like 10 minutes cooked down. Look at that, 122, 123, right where we want it. Pull this thing off, flip it over, there you go, butter, set it right there on top. Oil, give it 10 minutes. All right, look at that. So we're gonna cut right down the middle. Oh, how'd we do? How'd we do? Let's go for it. Mm, that's fantastic. As soon as it hit my lips, it was good. Wow, it was beyond my expectations. All right, as you can see, we were about to end that video. The cameraman said, oh, let's try this. A little Primo, a little bit of seasoning. And then seriously, we took a bite of steak, gave it a dip, gave it a dip. That is a 10 out of 10. Yum, yum, get you some.