Ry, I did your reversed seared Ribeyes for our anniversary dinner and it was awesome! I also melted some crumbled blue cheese on top OMG!!!! Thanks for the wishes and the recipe.
You've become my favorite cooking channel on RUclips lately. Simple, straight to the point, and super chill. You even motivated me to buy my first smoker!
Cooked these yesterday here in the UK, first time reverse searing on the weber with a little oak smoke - it was a perfect cook! Thanks, Ry! Will be checking out some of your other cooks for sure.
I followed this recipe for my father-in-law's birthday dinner with 2 inch thick ribeyes and it knocked down the house. That's right, it collapsed. People had never eaten steak that good. I had never cooked a steak that good. I am now my in-law's favorite in-law. Thanks Ry, you're the absolute best
Hello Ry - Did this cook yesterday, Easter for my family of four. Didn't reverse sear as the meat didn't need it! Also, made Hasselback potatoes. Everyone loved it. You received credit at t he dinner table! Thank you.
Oh, you're mean! Beautiful steak, and that background music really shows how much fun it is to delight in the tranquility of cooking. I tend to move quick, but love the wait!
I really like salt and pepper seasoning and use it more than most. Not that I don't use other seasonings but, salt and peppers I use most. Great video and those stakes look great. Thanks for sharing.
Great minds think alike. I am doing exactly the same cook tomorrow. I have one 2.25 lb bone-in ribeye dry brining in the fridge as I write this. That's. plenty for my wife and I. I just hit it with some Killer Hogs Steak Seasoning. I'll use the same setup on the Weber Kettle. Today was pork butt day and it was great!
Wow those are some nice looking steaks Ry. Enjoy watching your videos. Low key, straight to the point and you seem like you really enjoy hanging out at the grill.
I love medium rare steak, but mom won't eat anything she thinks is bloody(not well done). So I did something that even I liked. Cook a steak low and slow(225 degrees Fahrenheit)like a brisket. Then reverse sear it to medium well cold grate method. Came out pretty good. Low and slow renders the fat and connective tissue to make it tender. Then searing it gives the bark an extra punch. Works for doing medium rare also.
My wife is the same way. She also won't eat an entire large steak herself. One solution, and what I usually do, is to shoot for medium-rare on all of them - then I cut her whatever she wants and I nuke the damn thing in the microwave until it is just adequately gray enough for her to eat. No steaks have to die on the grill, and there isn't a bunch of overdone steak left over for me to have to eat. I tried some, and the taste isn't really effected, though tenderness and juiciness are - but no more than it would be if grilled straight through.
Btw, you still do not mention that the vents setting is a proper one for you but not necessarily for the watchers. As it depends on many factors, it would be good to say it. Thnx!
They do look amazing Ry, thank you. I have grilled New York steaks using reverse sear method and they were also so amazing. I did not brine overnight though. Also on my steaks I use SPG and onion powder. I’ve never seen anyone do this on you tube but it is so so delicious. Love your channel BTW. 👍
Hey Ry!..... those Ribeye Steaks look absolutely fantastic you were on point with that cook thanks for sharing. You and the family stay safe out there.
Good morning. I just thought I would share what happened to me cause I did not follow your directions. I thought it would be easier if i seared the steaks for two minutes per side, then insert the thermometer , and then finish over indirect heat till it reached 125. The thermometer for some reason read way too high and the outside of the steak seamed almost greasy. Next time I will follow your directions to the letter! Love your show!
Wise move on cutting the ribeye roast in half. Reverse sear works real well and obviously those steaks turned out perfect. A lot of times the best seasoning is the simple ones, salt and pepper works for a reason. Hope you’re doing well Ry!
Your steak looks fantastic. I'm going to cook the same tonight. Quick question did you use the vortex with the large side up? your channel is one of my favorites. Thanks for taking time to help us all out.
Ry I just made dinner for my family, and I followed your directions to the tee except I used a chunk of applewood. It was a unanimous family opinion that it was the BEST steak we've had in many years. I can't thank you enough, but I'll start by saying thank very much!
No, but you do have to maintain them like any cast iron. Even if a spot of rust should develop some steel wool on the spot followed by a reseasoning should handle it just like a cast iron pan :)
Wow, I have never seen a two and half-pound steak. (That sucker looked good before you cooked it, lol). We usually buy a 3-pound chuck roast for the whole family. After you cooked the steak is made my mouth water, lol. They sure looked good. Why don't you cook them well done? Awesome video thanks for sharing. Stay safe and well.
Bro those steaks look absolutely amazing I have no idea how you showed so much restraint with only taking a bite or two I would have just inhaled them right then and there
Those are some pretty pieces of meat. I was wondering when you were grilling stakes. Its 11:45pm now I'm hungry. I believe that means you did a great job. 🤙✌🤟🖖
The pepper is just part of the seasoning that is going to be on their for the cook so I like getting it on there with the rest. That’s the Malory M1 Cast Iron Grate.
Fantastic video as always, Ry. Very relaxing. Great result. Thank you. Question: What make and model is your instant-read thermometer? Mine isn’t as fast as yours apparently, and I have to leave it in for about ten seconds before the temperature it shows will rise until leveling off. Mine is made by KIZEN
Great Cook! I was doing a cook on my weber at the same time when I sat down and watched this. I really liked the cast iron grates you have! Where would one purchase some of those?
Cooking With Ry I’ll take something amazing from off of your grill! I’d call it an even trade! Seriously though, thank you for putting out such awesome content! I love all of your videos.
Would love to find choice under $5 a LB. Average $10 LB here for choice. $17 for prime. But I can find prime for $10 LB several times a year if buy in bulk. Since corona started am down to only 6 steaks in my freezer😳
Ry, did you cut the slot for your probe cord? If so, what did you end up doing it with? I was thinking about using a saw and cutting down until the cord hangs below the lip for the lid to shut. Thoughts?
I actually did a video on that: ruclips.net/video/znQspwfSFGw/видео.html I used a Dremel and cut slots in the lip of the kettle and in the lip of the lid. If I was going to do it again I would not do the lid slot since it's not necessary :)
Hey Ry, do you find that the grate temperature matters at all? Or as long as I have my steaks far away from the coals on the indirect side it's all the same? I see other people recommending keeping it below 250F, but it's really challenging unless you put very few coals, which makes searing an issue (have to add more coals later I guess?) Also, is the Vortex worth it for this method? Or would I be able to get similar results by just making a tight pile on my direct heat side?
Thanks for that. I’ve just bought a Webber kettle mainly for smoking and I’m finding your channel the best mix of recipes, cooking methods and great results 👍
Actually, it takes quite a while to come up to room temperature. I split the difference and leave them out while I get the grill ready, which usually amounts to a half hour or so. It seems to work well, and is convenient.
I've watched many bbq channels and some people season the meat and leave it over night and some say not to do that because the salt draws juice out of the meat. I know there's more than one way to skin a cat but I'm confused what to do for the best
@@CookingWithRy Here in north Florida Panhandle and lower Alabama steak is $9.50 to 13.50 a pound. Hardly ever on sale.I don't know what they do with so much that does not sell. Walmart will mark it down a couple of dollars the very last expiration day.
Love you rye but that’s not a sear... it’s just a little touch of fire. Before going direct prepare another chimney of screaming hot charcoals and sear it until it’s brown. You need a LOT of heat to sear properly, those few charcoals for indirect are just not enough Have a nice rest of the day
@@CookingWithRy I do the same thing you did, works for me. In fact, that was what I had for dinner yesterday and tonight. Adding more coals only for the sear has always seemed wasteful to me. I did envy your steaks; mine were around supermarket standard at 1" thick. You can still use the same method, but you just have to be more careful; since you can overshoot your temperature easier with a thinner steak.
@@CookingWithRy many ways but the result should be the same ;) pretty bummed you don't accept any criticism and not interested at getting better with stuff.
Ry, I did your reversed seared Ribeyes for our anniversary dinner and it was awesome! I also melted some crumbled blue cheese on top OMG!!!!
Thanks for the wishes and the recipe.
Blue cheese...you're making me drool :)
You've become my favorite cooking channel on RUclips lately. Simple, straight to the point, and super chill. You even motivated me to buy my first smoker!
Awesome! You're going to love smoking meats :)
I think the Weber kettle videos be some of the best
Thus guy deserves so much more recognition. Love all his vids and attitude. Keep it up buddy!
Thank you so much for the kind words 😊
Yes he does! I learned so much from him.
‘Rib eye roast I just cut in half’. You are a legend. Thanks as always.
I’ve been a lot more confident with my Weber kettle. Thanks to you Ry!
Have a kettle on order and these vids are getting me excited! Thanks for the tips!
That’s two fine looking hunks of beef! You and the kettle did an awesome job. Great video 👍🏻
Delicious! Ry, during this lockdown we have some downtime, maybe do a video on your grill/smoker maintenance and cleaning?
Cooked these yesterday here in the UK, first time reverse searing on the weber with a little oak smoke - it was a perfect cook! Thanks, Ry! Will be checking out some of your other cooks for sure.
Oak is terrific for steaks :)
Thanks Ry, did exactly as you advised and they were perfect. Kuddos how you explain nice and easy.
I followed this recipe for my father-in-law's birthday dinner with 2 inch thick ribeyes and it knocked down the house. That's right, it collapsed. People had never eaten steak that good. I had never cooked a steak that good. I am now my in-law's favorite in-law. Thanks Ry, you're the absolute best
That’s fantastic!
Hello Ry - Did this cook yesterday, Easter for my family of four. Didn't reverse sear as the meat didn't need it! Also, made Hasselback potatoes. Everyone loved it. You received credit at t he dinner table! Thank you.
Awesome! Love some good Hasselbacks :)
Easy and great! Just as it should be!
Absolutely loved this video and learned a lot.
Oh, you're mean! Beautiful steak, and that background music really shows how much fun it is to delight in the tranquility of cooking. I tend to move quick, but love the wait!
Great recipe to cook Rib Eye thanks and take care yourself and your family with this virus god bless you
perfection - im hanging to do a rib eye on the kettle, and know you've made me go shopping on the weekend !!!!!!!!!!!
That roast made 2 very nice steaks. Great job on the slow cook. You could tell they were tender on that 1st cut. Great video Ry.
These steaks are looking mouthwatering and amazing 👍👍👍
I like the notch you made for the temp wire😎
That looks really good. We have to try it.. as always, good stuff Ry.... 👊
I really like salt and pepper seasoning and use it more than most. Not that I don't use other seasonings but, salt and peppers I use most. Great video and those stakes look great. Thanks for sharing.
I just started watching your videos about 2 weeks ago and you've become my favorite youtuber. Great content!
Thanks 😊
Great minds think alike. I am doing exactly the same cook tomorrow. I have one 2.25 lb bone-in ribeye dry brining in the fridge as I write this. That's. plenty for my wife and I. I just hit it with some Killer Hogs Steak Seasoning. I'll use the same setup on the Weber Kettle. Today was pork butt day and it was great!
The best way to enjoy a rib-eye when they are that big! Nice Ry
Perfect looking ribeye steaks. I can see the tenderness. Beautiful! Cheers, Ry!
Thanks! Cheers to you :)
Great looking steaks. Just the way we do them. Always comes out amazing.
Thanks!
thats cooked to perfection fantastic Ry
Thank you!
Awesome video...thanx Ry...
Wow those are some nice looking steaks Ry. Enjoy watching your videos. Low key, straight to the point and you seem like you really enjoy hanging out at the grill.
It’s my happy place 😊
I do it opposite, I sear first the go indirect, turns out pretty good . Maybe i'm just backwards. Nice video Ry !
Very good video, Ry keep up the good work!
Fascinating
I love medium rare steak, but mom won't eat anything she thinks is bloody(not well done). So I did something that even I liked. Cook a steak low and slow(225 degrees Fahrenheit)like a brisket. Then reverse sear it to medium well cold grate method. Came out pretty good. Low and slow renders the fat and connective tissue to make it tender. Then searing it gives the bark an extra punch. Works for doing medium rare also.
My wife is the same way. She also won't eat an entire large steak herself. One solution, and what I usually do, is to shoot for medium-rare on all of them - then I cut her whatever she wants and I nuke the damn thing in the microwave until it is just adequately gray enough for her to eat. No steaks have to die on the grill, and there isn't a bunch of overdone steak left over for me to have to eat. I tried some, and the taste isn't really effected, though tenderness and juiciness are - but no more than it would be if grilled straight through.
Once again your the man buddy keep on cooking
i absolutely love everything about your channel!
Thanks!
Hi Ry, great vid as always and no brown background. It looks so much better!!! Greetz from the Netherlands!
Btw, you still do not mention that the vents setting is a proper one for you but not necessarily for the watchers. As it depends on many factors, it would be good to say it. Thnx!
Mesquite is my favorite smoke wood to add when grilling steaks. Those that hate it are likely using way too much wood.
They do look amazing Ry, thank you. I have grilled New York steaks using reverse sear method and they were also so amazing. I did not brine overnight though. Also on my steaks I use SPG and onion powder. I’ve never seen anyone do this on you tube but it is so so delicious. Love your channel BTW. 👍
Thanks!
Beautiful steaks Ry! Love doing the dry brining, it makes such a huge difference. Cheers buddy
Thank you much!
Wow, Ry.....The perfect Steak...thanks.
Beautifully done sir
Thank you!
I have that same grill love the videos
Thanks!
That Ribeye turned out perfect, another great cook!
Thanks 👍
Planning on doing the same for dinner today! Great looking steaks sir.
Thanks!
man.... just beautiful !
Thanks
Great as usual cheers from grumpy
Your video came up just after building my 22in master touch 🙌
Nice! I'm tempted to pick one of those up :)
Hey Ry!..... those Ribeye Steaks look absolutely fantastic you were on point with that cook thanks for sharing. You and the family stay safe out there.
Thanks so much!
It was torture Ry, I wanted to taste that so bad!
Great inspiration for me to try that for my wife on our Anniversary coming up. Thank you.
Early Happy Anniversary :)
Bravo!
LOOK'D GOOD!!!!!
Good morning. I just thought I would share what happened to me cause I did not follow your directions. I thought it would be easier if i seared the steaks for two minutes per side, then insert the thermometer , and then finish over indirect heat till it reached 125. The thermometer for some reason read way too high and the outside of the steak seamed almost greasy. Next time I will follow your directions to the letter! Love your show!
Salt and pepper is all that’s usually needed for an excellent cut of steak. 😉
Tuned in
Perfectly cooked steaks RY! 🤘
Thanks, Joe!
love it my friend
The ribeye looked great. Can't wait to see your new blue kettle! Are those grapes you are growing behind the copper kettle?
Love steak
Wonderful steaks 🥩 Sir!
Thank you!
Noticed your Guam magnets! Hafa adai! You a navy guy? Love your channel!
Just got those from a friend 😊
nice
Wise move on cutting the ribeye roast in half. Reverse sear works real well and obviously those steaks turned out perfect. A lot of times the best seasoning is the simple ones, salt and pepper works for a reason. Hope you’re doing well Ry!
You take care, my friend :)
Your steak looks fantastic. I'm going to cook the same tonight. Quick question did you use the vortex with the large side up? your channel is one of my favorites. Thanks for taking time to help us all out.
Thanks so much! Yes, large side up :)
Ry I just made dinner for my family, and I followed your directions to the tee except I used a chunk of applewood. It was a unanimous family opinion that it was the BEST steak we've had in many years. I can't thank you enough, but I'll start by saying thank very much!
You previously turned me on to the Trader Joe coffee rub. Now I have to try this thyme salt
who gave this a thumbs down? shame on you! LOOKS AWESOME
Vegetarian’s
Those grates look fantastic. Have you experienced any problems with rust? Thanks and be safe.
No, but you do have to maintain them like any cast iron. Even if a spot of rust should develop some steel wool on the spot followed by a reseasoning should handle it just like a cast iron pan :)
Wow, I have never seen a two and half-pound steak. (That sucker looked good before you cooked it, lol). We usually buy a 3-pound chuck roast for the whole family. After you cooked the steak is made my mouth water, lol. They sure looked good. Why don't you cook them well done? Awesome video thanks for sharing. Stay safe and well.
I prefer medium rare :)
Bro those steaks look absolutely amazing I have no idea how you showed so much restraint with only taking a bite or two I would have just inhaled them right then and there
LOL. Once the camera stops... :)
Wow great looking Steaks Ry. did you have the big opening on the vortex up?
Yes, wide opening up :)
Those are some pretty pieces of meat. I was wondering when you were grilling stakes. Its 11:45pm now I'm hungry. I believe that means you did a great job. 🤙✌🤟🖖
Thank you!
looking at getting a weber kettle. is yours the 22 or 26 inch size? Thanks
How long does it take for your coals to be ready when using this lighting method?
Which grate is that looks better than craycort? Btw awesome cook
Thanks! It's listed in the video description - Malory M1 Cast Iron Grate :)
Corona rib eyes. Prime beefs been hard to come by
Two questions: 1) why did you include pepper when salted for the brine; and 2) where did you get the grill grate?
The pepper is just part of the seasoning that is going to be on their for the cook so I like getting it on there with the rest. That’s the Malory M1 Cast Iron Grate.
Thanks. I don’t usually season until after the brine so I was curious if there was a reason for doing it with the brine.
Fantastic video as always, Ry. Very relaxing. Great result. Thank you.
Question: What make and model is your instant-read thermometer? Mine isn’t as fast as yours apparently, and I have to leave it in for about ten seconds before the temperature it shows will rise until leveling off. Mine is made by KIZEN
It's a ThermoWorks Thermapen Mk4 :)
Cooking With Ry thanks l!
Is there a way to do steaks over direct heat without flare-ups? Open flames look like they’re charring the meat.
You can increase the distance between the coals and the meat, such as when using a Santa Maria grill.
Is it also sometimes called "cote de boeuf" in the usa?
I'm not sure.
How long did it take to get to 110?
Great Cook! I was doing a cook on my weber at the same time when I sat down and watched this. I really liked the cast iron grates you have! Where would one purchase some of those?
They're the Malory M1 Cast Iron Grates linked in the video description :)
Cooking With Ry Thanks!...didn’t see them in the description though.
@@nathandekens2939 It's right under the place where I describe what's in the video :)
Cooking With Ry wow! Im super blind!
@@nathandekens2939 Hard to see it on your phone, easier on a computer. Good luck!
Jesus i have never been so hungry in my life lol!
Oh man Ry! When you cut that baby open I bit into my phone!
That looked GOOD!
So I owe you a new phone? :)
Cooking With Ry I’ll take something amazing from off of your grill! I’d call it an even trade!
Seriously though, thank you for putting out such awesome content! I love all of your videos.
Would love to find choice under $5 a LB. Average $10 LB here for choice. $17 for prime. But I can find prime for $10 LB several times a year if buy in bulk. Since corona started am down to only 6 steaks in my freezer😳
Ry, did you cut the slot for your probe cord? If so, what did you end up doing it with? I was thinking about using a saw and cutting down until the cord hangs below the lip for the lid to shut. Thoughts?
I actually did a video on that: ruclips.net/video/znQspwfSFGw/видео.html I used a Dremel and cut slots in the lip of the kettle and in the lip of the lid. If I was going to do it again I would not do the lid slot since it's not necessary :)
@@CookingWithRy Thanks for the response. I'll give that a shot tomorrow. A lot of leakage with it just hanging out the side.
Where do u get the cooking grate at
It's listed in the video description.
Where did you get your black grill grate from been looking for one like that is it metal or cast iron
It's listed in the video description. It's cast iron.
@@CookingWithRy thank you
Where you get the grate for Weber?
It's listed in the video description.
Four seventy seven a pound?! Out here in Cali a good price is 7.99$
I'm in So Cal, and you're right about that. This was on special at Stater Bros. Have to grab it when it's that low :)
@@CookingWithRy Okay...thanks for the info! Looked delicious!
Hey Ry, do you find that the grate temperature matters at all? Or as long as I have my steaks far away from the coals on the indirect side it's all the same? I see other people recommending keeping it below 250F, but it's really challenging unless you put very few coals, which makes searing an issue (have to add more coals later I guess?)
Also, is the Vortex worth it for this method? Or would I be able to get similar results by just making a tight pile on my direct heat side?
For this type of cook I don’t worry excessively about the grate level temp. And the vortex does make it easier but a pile of charcoal will work fine 😊
@@CookingWithRy Thanks a bunch for the tips! Recently got our first kettle and been experimenting with reverse sear! Take care!
It doesn’t look like the vortex. Have you got it upside down?
Yes. I often run it wide side up for a larger cooking area.
Thanks for that. I’ve just bought a Webber kettle mainly for smoking and I’m finding your channel the best mix of recipes, cooking methods and great results 👍
I thought salt pulled out the moisture in overnight dry brine
Nope.
Did you let them come to room temp before cooking? Some do and some don’t.
I didn't. I've tried both ways and I honestly can't tell the difference.
Actually, it takes quite a while to come up to room temperature. I split the difference and leave them out while I get the grill ready, which usually amounts to a half hour or so. It seems to work well, and is convenient.
Cooking With Ry I too have done it both ways. I have also heard that a more intense smoke ring comes from colder meat.
Watching Ry is bad for anyone that is on a diet. :(
🤤🤤🤤
I've watched many bbq channels and some people season the meat and leave it over night and some say not to do that because the salt draws juice out of the meat. I know there's more than one way to skin a cat but I'm confused what to do for the best
Dry brining is pretty common. I’ve experienced no issues with moisture loss.
What area are you in? $5 a pound is cheap compared or my area!
It's usually about 7.99 a pound. This was on sale :)
@@CookingWithRy Here in north Florida Panhandle and lower Alabama steak is $9.50 to 13.50 a pound. Hardly ever on sale.I don't know what they do with so much that does not sell. Walmart will mark it down a couple of dollars the very last expiration day.
Thats a deal!
Cooking With Ry we pay $10-11lb. for the rib eye roast at Sams and getting higher. Good video!
@@carlbailey1301 Wow. That's pricey!
Isn't that more on the medium side?
Nothing against it, just checking.
The lighting doesn’t always do it justice but it was medium rare in most places 😊
Love you rye but that’s not a sear... it’s just a little touch of fire. Before going direct prepare another chimney of screaming hot charcoals and sear it until it’s brown. You need a LOT of heat to sear properly, those few charcoals for indirect are just not enough
Have a nice rest of the day
It's a sear to me.
Cooking With Ry look at any guga foods steak videos for a real sear. You have red parts on the steak and it’s light brown.
@@EqualsDeath There is not just one way to sear. You're welcome to sear your way.
@@CookingWithRy I do the same thing you did, works for me. In fact, that was what I had for dinner yesterday and tonight. Adding more coals only for the sear has always seemed wasteful to me. I did envy your steaks; mine were around supermarket standard at 1" thick. You can still use the same method, but you just have to be more careful; since you can overshoot your temperature easier with a thinner steak.
@@CookingWithRy many ways but the result should be the same ;) pretty bummed you don't accept any criticism and not interested at getting better with stuff.