AS I LIVE ALONE. LAST WEEK I BOUGHT A 3 RIB STANDING RIB ROAST CENTER CUT AT $7.88 A POUND CANADIAN. I'M 73 YEARS OLD NOW AND I REMEMBER MY GRAND FATHER HE WAS A MASTER BUTCHER AND I ALWAYS RECALL HIM SAYING ALWAY BUY A 3 RIB ROAST. THIS IS WHAT I DO WITH IT I TAKE OFF THE CAP AND SAVE IT FOR A STEW NEXT I TAKE THE 3 RIBS OFF THE MEAT TO SAVE FOR BRAISED RIBS, NEXT I CUT THE REMAINDER INTO STEAKS, TO ENJOY WHEN I'M IN THE MOOD FOR A NICE TENDER STEAK. RIGHT NOW I'M CUTTING UP A LOIN OF PORK IT WAS ON SALE SO I HAD TO BUY IT. LOVE YOUR SHOW MATT I'VE LEARN A LOT FROM YOUR SHOWS. THE OTHER THING MY GRAND FATHER SAID YOU'LL NEVER CUT YOURSELF IF YOU HAVE A SHARP KNIFE , SO KEEP A SHARP EDGE. FRASER
Thanks Fraser, your Grandad was a wise man. I agree that buying a larger joint and braking it down is a sure way to get quality and value for money. It amazes me that so many people buy pre prepared chicken breasts, why pay the extra money for such a simple task? I always buy whole chickens (ok I buy chicken wings too) and either roast it whole for the convenience of having cooked chicken in the fridge for salads and sandwiches, or I joint them and have so many options. I also always save the carcass for stocks. I still cut myself from time to time and it's always when I'm distracted or rushing.
*What a nice looking Ribeye!* I would love to make this for tonight Matt! dry brining is not something that you see all too often, but it does work very well! I haven't been eating as much steak as I used to by living here. I miss it! haha you got a perfect crust on it as well and a very nice presentation at the end!
My personal preference is not to baste with garlic, herbs and butter as I love a basic pan jus on a naked steak, but yeah, this looked phenomenal! Thank you for sharing. I discovered "Dry Brining" by accident about 7 years ago when I was going through a particularly rough patch. I was at the peak of the evening's insobriety when I decided to make some pork chops. I liberally seasoned them and then decided that I couldn't be bothered with the cooking and would have a sandwich instead, so in they went into the fridge. Next day, I was just as unenthusiastic. On the third day, I knew that I had to cook them, and was stunned by the tenderness and flavour. I immediately started researching the internet and eventually discovered Serious Eats' article on dry brining. Shortly after, Guga Foods started pushing it in a big way. I get some satisfaction for having discovered it for myself instead of simply having adopted a method from another cook. Thanks again. Subscribed!
That looks wonderful... at 15 years old I took a dishwashing job at a local steak house. They cooked steaks and burgers over an open flame grill. We got a "shift meal" free. I asked for a steak, didn't have a clue about cuts of meat. The cooks said I was having ribeye and asked me how I liked it cooked. I said something like 'medium-well (because that is how my dad ate his). The cooks laughed and said I was getting it rare to medium rare. I will never forget how delicious that steak was. That was 43 years ago. After doing many other things, I got back into cooking, worked my way up through various restaurants to manager and executive chef at a modest hotel. Went on to own a restaurant of my own (got burned out eventually). Some of my favorite recipes for steaks over the years were; Cajon style pan blackened NY sirloin stuffed with scallops, shrimp and Atlantic salmon topped with béarnaise sauce. Chateaubriand with fire roasted red pepper, roasted garlic, mushroom gravy and cabernet butter. I am in simple heaven sitting down to a rare prime rib roast cut, au jus and a crusty multigrain sour dough bread to "sop it up with"...
Ooh that surf n turf sounds very decadent indeed, my dad's favourite steak is fillet cooked well done!! I've tried to persuade him to try something a little less done and explained how resting works but it's a lost cause. Looks like we both got burnt out by the job, I still have a few mates that love the job and good for them, but for me the thought of running a team and dealing with all the issues and making the books balance etc is a non starter. Also I've improved so much as a cook since I started this channel, by cooking new dishes on a regular basis has opened my eyes to world cuisine. Thanks mate
@@unclemattscookerylessons You really should try pan blackened steak. It is amazing. If you don't have access to a commercial kitchen, you will probably have to cook it outside as it creates a lot of smoke.
That’s is a huge cut! Wow! I love the shots of the basting with butter. I like dry brining big proteins like that makes them even more special. Thank God for that carry-over cooking time. Oh yea the meat turned out beautiful! I agree with the board presentation.
thanks Alex, I never really understand the science behind these things but I think the salt also tenderises the fibres or something which helps make it even more tender?? My lady doesn't like rib of beef so I had to manage the whole thing by myself, I did use some of it to make a gorgeous cottage pie.
Oh my goodness my mouth isn't watering it's literally GUSHING Chef Matt this Dry Brined Ribeye looks phenomenal...So soft, butter like and extremely superb presentation at the end extraordinary cooking mate I LOVE it!!!
I dry brined a ribeye recently. Just 24 hours and Man there was some intense flavor. I think I should have used a bit less salt. Trying another one now with light garlic salt.
I really like the idea of this brining method! Thanks for the tips. I like my steak medium-rare (sirloin is my fave), but I don't like medium-rare rib-eye as I don't think the fat renders enough, so I don't buy it as a steak. You just end up with bits of uncooked fat. Just my opinion, each to their own, I know a lot of people love rib-eye. I like my rib-eye joints cooked slow and low and then the fat renders and then the fat just melts into the meat and even though it's well-done, the taste is sensational.
thank you, and I agree about the fat rendering. I recently went to a well known steak house in Bristol and we ordered cote de beuf (as it comes) and it was very rare and very difficult to eat. They cooked it on a bit for us and it was lovely. Personally when i cook steak at home and I'm not making a video I just cook by touch and let it rest for at least 10 minutes, I always find it better that way. I also love sirloin and rump steak and would cook them differently, cant say I like fillet though unless it's very rare but I prefer fillet served as tartare or carpaccio.
@@unclemattscookerylessons Steak cookery takes a long time to perfect, IMO. Anyone can get a hot pan and cook it to how they think it should be done, but it's easy to get it wrong. I think you have to have the confidence to go with your instinct and experience (and touch) to know how well it's cooked. I've found Henston Blumental's method of cooking in a very hot cast iron frying pan and turning every 20 seconds to be the perfect method. I'm definitely going to have a go at brining it first, though. Carpaccio is lovely, but I've never had fillet tartare. I'd try it, but it's always in a massive portion as a main and I'm worried I wouldn't like it and waste it. I'd love it as a starter to see what it's like. I've not seen it very often in restaurants.
That’s an impressive piece of beef! Good quality beef, especially dry aged beef, is really expensive. Does the brining sort of mimic the dry ageing process?
I guess it does a bit, I had an experiment a while back where I sat one of these on a rack above a tray covered in salt for a week. That definitely shrank the joint somewhat and I turned it into the most incredible burgers. I'd say that if you left it in contact with the salt for that long it wouldn't be very nice, or it would start to cure like a ham.
Ohhh my word! 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤 Would this method still work with a much smaller steak? I’m only cooking for me. I love meat, but that’s a smidge too much lol. Would I just brine it for less time?
I'd leave a regular steak for a couple of hours rather than a day or more. I've seen a few experiments, take a look at The red meat channel, they did a side by side comparison
not a dumb question, no the salt will have penetrated into the meat, you can pat it dry with some kitchen paper if you like but mine went straight to the oven, without rinsing, feels wrong I know but it's just fantastic
AS I LIVE ALONE. LAST WEEK I BOUGHT A 3 RIB STANDING RIB ROAST CENTER CUT AT $7.88 A POUND CANADIAN. I'M 73 YEARS OLD NOW AND I REMEMBER MY GRAND FATHER HE WAS A MASTER BUTCHER AND I ALWAYS RECALL HIM SAYING ALWAY BUY A 3 RIB ROAST. THIS IS WHAT I DO WITH IT I TAKE OFF THE CAP AND SAVE IT FOR A STEW NEXT I TAKE THE 3 RIBS OFF THE MEAT TO SAVE FOR BRAISED RIBS, NEXT I CUT THE REMAINDER INTO STEAKS, TO ENJOY WHEN I'M IN THE MOOD FOR A NICE TENDER STEAK. RIGHT NOW I'M CUTTING UP A LOIN OF PORK IT WAS ON SALE SO I HAD TO BUY IT. LOVE YOUR SHOW MATT I'VE LEARN A LOT FROM YOUR SHOWS. THE OTHER THING MY GRAND FATHER SAID YOU'LL NEVER CUT YOURSELF IF YOU HAVE A SHARP KNIFE , SO KEEP A SHARP EDGE.
FRASER
Thanks Fraser, your Grandad was a wise man. I agree that buying a larger joint and braking it down is a sure way to get quality and value for money. It amazes me that so many people buy pre prepared chicken breasts, why pay the extra money for such a simple task? I always buy whole chickens (ok I buy chicken wings too) and either roast it whole for the convenience of having cooked chicken in the fridge for salads and sandwiches, or I joint them and have so many options. I also always save the carcass for stocks.
I still cut myself from time to time and it's always when I'm distracted or rushing.
*What a nice looking Ribeye!* I would love to make this for tonight Matt! dry brining is not something that you see all too often, but it does work very well! I haven't been eating as much steak as I used to by living here. I miss it! haha you got a perfect crust on it as well and a very nice presentation at the end!
Thought I was watching Keith Floyd….oh no!! It’s Uncle Matt.😁. Superb demonstration! Top marks.
ah Keith Floyd the original rock n roll chef, thanks Eugen
My personal preference is not to baste with garlic, herbs and butter as I love a basic pan jus on a naked steak, but yeah, this looked phenomenal! Thank you for sharing.
I discovered "Dry Brining" by accident about 7 years ago when I was going through a particularly rough patch. I was at the peak of the evening's insobriety when I decided to make some pork chops. I liberally seasoned them and then decided that I couldn't be bothered with the cooking and would have a sandwich instead, so in they went into the fridge. Next day, I was just as unenthusiastic. On the third day, I knew that I had to cook them, and was stunned by the tenderness and flavour. I immediately started researching the internet and eventually discovered Serious Eats' article on dry brining. Shortly after, Guga Foods started pushing it in a big way. I get some satisfaction for having discovered it for myself instead of simply having adopted a method from another cook.
Thanks again.
Subscribed!
That looks wonderful... at 15 years old I took a dishwashing job at a local steak house. They cooked steaks and burgers over an open flame grill. We got a "shift meal" free. I asked for a steak, didn't have a clue about cuts of meat. The cooks said I was having ribeye and asked me how I liked it cooked. I said something like 'medium-well (because that is how my dad ate his). The cooks laughed and said I was getting it rare to medium rare. I will never forget how delicious that steak was. That was 43 years ago. After doing many other things, I got back into cooking, worked my way up through various restaurants to manager and executive chef at a modest hotel. Went on to own a restaurant of my own (got burned out eventually). Some of my favorite recipes for steaks over the years were; Cajon style pan blackened NY sirloin stuffed with scallops, shrimp and Atlantic salmon topped with béarnaise sauce. Chateaubriand with fire roasted red pepper, roasted garlic, mushroom gravy and cabernet butter. I am in simple heaven sitting down to a rare prime rib roast cut, au jus and a crusty multigrain sour dough bread to "sop it up with"...
Ooh that surf n turf sounds very decadent indeed, my dad's favourite steak is fillet cooked well done!! I've tried to persuade him to try something a little less done and explained how resting works but it's a lost cause.
Looks like we both got burnt out by the job, I still have a few mates that love the job and good for them, but for me the thought of running a team and dealing with all the issues and making the books balance etc is a non starter. Also I've improved so much as a cook since I started this channel, by cooking new dishes on a regular basis has opened my eyes to world cuisine.
Thanks mate
@@unclemattscookerylessons You really should try pan blackened steak. It is amazing. If you don't have access to a commercial kitchen, you will probably have to cook it outside as it creates a lot of smoke.
That’s is a huge cut! Wow!
I love the shots of the basting with butter.
I like dry brining big proteins like that makes them even more special.
Thank God for that carry-over cooking time.
Oh yea the meat turned out beautiful!
I agree with the board presentation.
thanks Alex, I never really understand the science behind these things but I think the salt also tenderises the fibres or something which helps make it even more tender??
My lady doesn't like rib of beef so I had to manage the whole thing by myself, I did use some of it to make a gorgeous cottage pie.
Oh my goodness my mouth isn't watering it's literally GUSHING Chef Matt this Dry Brined Ribeye looks phenomenal...So soft, butter like and extremely superb presentation at the end extraordinary cooking mate I LOVE it!!!
Matt you beauty. Can't wait to give this a go.
I dry brined a ribeye recently. Just 24 hours and Man there was some intense flavor. I think I should have used a bit less salt. Trying another one now with light garlic salt.
I think the size of the steak is a factor, the one in this video was huge so contact time can be longer.
I'm glad you liked it
Looks super yummy.
Fantastic Matt, I'm salivating at the thought of tucking into that ... Another one on the list of things to try ! 😉👍🏻
thanks Terry
I'm a vegetarian and I'm drooling!🤣That's my son's Christmas Eve steak sorted....cannot wait to try this! Cheers!
must have been a difficult watch for you Anna? Hope your lad likes it x
I really like the idea of this brining method! Thanks for the tips.
I like my steak medium-rare (sirloin is my fave), but I don't like medium-rare rib-eye as I don't think the fat renders enough, so I don't buy it as a steak. You just end up with bits of uncooked fat. Just my opinion, each to their own, I know a lot of people love rib-eye. I like my rib-eye joints cooked slow and low and then the fat renders and then the fat just melts into the meat and even though it's well-done, the taste is sensational.
thank you, and I agree about the fat rendering. I recently went to a well known steak house in Bristol and we ordered cote de beuf (as it comes) and it was very rare and very difficult to eat. They cooked it on a bit for us and it was lovely.
Personally when i cook steak at home and I'm not making a video I just cook by touch and let it rest for at least 10 minutes, I always find it better that way.
I also love sirloin and rump steak and would cook them differently, cant say I like fillet though unless it's very rare but I prefer fillet served as tartare or carpaccio.
@@unclemattscookerylessons Steak cookery takes a long time to perfect, IMO. Anyone can get a hot pan and cook it to how they think it should be done, but it's easy to get it wrong. I think you have to have the confidence to go with your instinct and experience (and touch) to know how well it's cooked. I've found Henston Blumental's method of cooking in a very hot cast iron frying pan and turning every 20 seconds to be the perfect method.
I'm definitely going to have a go at brining it first, though.
Carpaccio is lovely, but I've never had fillet tartare. I'd try it, but it's always in a massive portion as a main and I'm worried I wouldn't like it and waste it. I'd love it as a starter to see what it's like. I've not seen it very often in restaurants.
You have the recepi for the sauce? Looks delicious!
in the very next video I made the sauce, here's the link. ruclips.net/user/shortsAxoHhtBtuSY
@@unclemattscookerylessons thx a lot!!
That’s an impressive piece of beef! Good quality beef, especially dry aged beef, is really expensive. Does the brining sort of mimic the dry ageing process?
I guess it does a bit, I had an experiment a while back where I sat one of these on a rack above a tray covered in salt for a week.
That definitely shrank the joint somewhat and I turned it into the most incredible burgers.
I'd say that if you left it in contact with the salt for that long it wouldn't be very nice, or it would start to cure like a ham.
Oh my dear lord. It’s 8am and now I want beef for breakfast 😋
do it, I had a roast dinner for breakfast once, bloomin lovely
Oh my, this looks incredible, forget the sides I would enjoy just having bites of that.
I've found my favourite cut of beef for sure, shame it's a bit pricey though. I save it for special occasions. Hope you're doing well x
Ohhh my word! 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Would this method still work with a much smaller steak? I’m only cooking for me. I love meat, but that’s a smidge too much lol. Would I just brine it for less time?
I'd leave a regular steak for a couple of hours rather than a day or more. I've seen a few experiments, take a look at The red meat channel, they did a side by side comparison
@@unclemattscookerylessons okay I’ll do that. Thanks 😊
The butter basting over it looked absolutely amazing!
Oh wowwwww so Amazing, i Love it
Sorry for dumb question, but did you rinse after brining???
not a dumb question, no the salt will have penetrated into the meat, you can pat it dry with some kitchen paper if you like but mine went straight to the oven, without rinsing, feels wrong I know but it's just fantastic
Butter makes everything better! ☺️
it certainly does Fini
Yeah Uncle, it seems a shame to put any sauces on it.. bugger everyone else.. scoff the lot.. cheers mate 🥂
Bro needs a bigger pan. 😂
Watch lots of my videos so I can afford a bigger pan, please 🙏
I keep coming back to watch this....addicted to your food porn site matt🤣
Thanks Anna, I really do appreciate that x
Cast iron, my guy