Recently discovered your channel. I’m off work for medical leave and I’ve been binge watching all your videos. I’ve almost watched them all. Hahaha. I snagged one of those thermometers that you use. Got tired of my shitty one. Thanks for the awesome content. I can’t wait to try some of your recipes.
Good Lord… I absolutely love cooking over an open fire. The convenience and options of a pellet grill are great, but there’s such a natural connection with a live fire for me. Great video as always!
Appreciate what you do with your content as it's making me wayyyyyy better around the grill and my smoker! Hands down the best content on RUclips for all thing BBQ.
Love it! Not doing steak today but a long sous vide of pork belly. Wasn't sure about the final seasoning and char but as soon as you pulled out Holy Gospel, BAM!
Matt!! Another awesome Job! I love the Reverse sear which I just done with some Tomahawks but this is now on my radar!! Your videos are the best and thanks for helping your fans!
Thank you. Steak is under appreciated. So many other things to cook…steak is by far the most satisfying. Thanks for touching it again. And once again excellent video, presentation. Rock on.
The how to cut the steak with your wife is awesome…all us guys know we don’t do that but makes for great “cooking guy talk” and I am sure you are one of us.
I’m enjoying your content and have purchased a few of your seasoning’s (which are awesome). I was also a one flipper as that’s how I learned when working in steak houses. I was always under the impression that multiple flips would make the steak tough. I think you’ve changed my mind. Keep up the good work and I will be buying more of the seasonings!
After I die I want to come back as one of your dogs. My mouth was watering as you were cutting it up and ready to give your dog a piece. Great video and tips!
I tried to like and accidentally hit dislike and it said it sent feedback to the creator hahah I promise, nobody is disliking this video. Mouth was watering the whole time🤤
Love your dog (more please) and videos. We use your seasoning all the time. Really like your herb and garlic. Did your shotgun shells last weekend, big hit!!
Thanks for another great video. A little tip on the chimney, I buy the Fire starter bricks in the camping section at Walmart for about 90 cents. You only need to cut off about a 1 inch sq. or less piece to start the fire, so 1 brick goes a long ways. So much better than using paper.
Nice! I've cooked ribeye every way you mentioned, my favorite sous vide and reverse seared just because of that edge-to-edge consistency. Not my wife. She wants a low temp indirect wood smoke, then blasted by direct sear over fire, but I've pulled it off in a screaming hot skillet without complaint. Then she uses leftovers making quesadillas, even mentioning such tonight, me making her a pizza. So of course, you now know how I cook ribeye ;-)
I like to get an all over Maillard reaction rather than grill marks / diamonds to get that flavor all over every bite, so I prefer searing with a cold grate, flat surface (cast iron, etc), or Su-V gun, but I'll bet that bad boy was delicious. You've got the dream setup there with that kitchen, I can't even imagine how much a setup like that must have cost.
Looks amazing. But instead of moving it all around the grill why not use the Santa Maria and raise it higher for lower temp cooking and lower for high heat?
Spinalis for dad other for mom noted ; 😉Great presentation and filming , what type of wood did you mix with the lump ...hardwood , fruit ...? Thanks edited ; This answers my question , found on your website . " I recommend a heavier smoking wood such as oak, mesquite, hickory or pecan for this cook."
Do you sell any of your seasonings in store in San Antonio? I wanna try these ingredients on a steak but I only have your Holy Cow and Gospel rubs. What would be a good substitute for that garlic and herb seasoning?
I learned cooking steaks over a broiler by looking at the color of the blood on the steak. It was hard at first but eventually u can cook 20 steaks all at once and know what temp each ones at
Watching this after making steak tonight. Used Holy Cow, which I typically don't use on steak but decided to mix it up. I wasn't mad at the results. Made a similar potato side, used small reds instead of golds. Yours looked better.
Can I ask about that pan you used at the end? It looks like it was a hand forged carbon steel and I've just recently discovered carbon steel cookware and love it.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Matt,
You’re easily best content creator on BBQ RUclips. Thanks for all of the great recipes
That’s high praise. Myself & my team thank you very much. They make me look good.
Agreed 👍🏻
Tied with Malcolm from how to bbq right !
I have been using the cast iron skillet to cook my steak for years and I love it. I finish with the butter, rosemary, and garlic. I love it.
Damn! What a cook! not gonna lie I pulled a steak out of the freezer halfway thru this vid haha keep killing it!
Thanks brotha. Keep doing your thing. You're on fire!
We need a collab!
Collab for sure!
Two great people!! Appreciate ya'll.
Brad and Matt collab!!!
Matt, your outdoor kitchen hangout is unparalleled. Life goals!
That outdoor kitchen is amazing!
most definitely , meat church master chef matt , YOUR AWSOME !
Recently discovered your channel. I’m off work for medical leave and I’ve been binge watching all your videos. I’ve almost watched them all. Hahaha. I snagged one of those thermometers that you use. Got tired of my shitty one. Thanks for the awesome content. I can’t wait to try some of your recipes.
Good Lord…
I absolutely love cooking over an open fire. The convenience and options of a pellet grill are great, but there’s such a natural connection with a live fire for me. Great video as always!
Thanks Lucas!!
Totally Awesome "How To" open grill a perfect TEXAS ribeye! Thanks from obscure JMP BBQ of Liberty Hill, TX!
Dude ive been putting Holy Gospel on my steaks for over a year and love it...Great content again!!!!💯🔥🤘🏼🤘🏼🤘🏼
Matt,
You, Jirby and them boys at Millscale know what's up. I'm a Santa Maria native so it's cool to see you guys representing us out there.
Dunno how I missed this but LOVE your content! By far best content on the RUclips!
Appreciate what you do with your content as it's making me wayyyyyy better around the grill and my smoker! Hands down the best content on RUclips for all thing BBQ.
This is amazing! Pulling a steak out when I get home! Droooooling at work
Awesome looking steak, I love the story on which piece to share with the wife !!!!
Always a banger. Love your videos and seasonings Matt. It's like I'm your apprentice, without you even knowing it
I love this ! i'd love to see a full meal cooked over a live fire - protein, veggies and even a desert
After years of being a one time flipper this has made me re-think things. By the way your seasonings are amazing! Keep the videos coming!
I have really enjoyed your guys seasoning
Love it! Not doing steak today but a long sous vide of pork belly. Wasn't sure about the final seasoning and char but as soon as you pulled out Holy Gospel, BAM!
Matt!!
Another awesome Job!
I love the Reverse sear which I just done with some Tomahawks but this is now on my radar!! Your videos are the best and thanks for helping your fans!
Thank you. Steak is under appreciated. So many other things to cook…steak is by far the most satisfying. Thanks for touching it again. And once again excellent video, presentation. Rock on.
The how to cut the steak with your wife is awesome…all us guys know we don’t do that but makes for great “cooking guy talk” and I am sure you are one of us.
Awesome looking steak! The spinalis on that ribeye was impressive. Love the content Matt
I’m enjoying your content and have purchased a few of your seasoning’s (which are awesome). I was also a one flipper as that’s how I learned when working in steak houses. I was always under the impression that multiple flips would make the steak tough. I think you’ve changed my mind. Keep up the good work and I will be buying more of the seasonings!
After I die I want to come back as one of your dogs. My mouth was watering as you were cutting it up and ready to give your dog a piece. Great video and tips!
😂
I tried to like and accidentally hit dislike and it said it sent feedback to the creator hahah I promise, nobody is disliking this video. Mouth was watering the whole time🤤
The Potatoes look AMAZING ! The Steak is also !
Thanks for the Great content! You guys are the best!
Love your dog (more please) and videos. We use your seasoning all the time. Really like your herb and garlic. Did your shotgun shells last weekend, big hit!!
Awesome vid Matt... you are my go to when it comes to smoking (and now Grilling) meats!
Thank you!!!
that backyard setup is the dream. Can you do a video going over your setup in detail?
Dang! My mouth is watering. I love me some ribeye. Keep up the good work, my friend.
I use his technique for every holiday
My man 😁I haven't been cooking my steaks right. Looks amazing!
Thanks for being true to what you do and teach!
My passion. 🙏🏼
Matt your videos are always top notch!
Just awesome Matt, I'm headed to 44 Farms right now so I can grill that steak.
Beautiful! Man I'm hungry now.
Awesome, I am craving a steak now, thanks keep it up.
You have my mouth watering in overload. AWESOME steak. Thanks for the lesson.
Love it!
"I'm going to need a minute." Haaaaaaa! Great video, dude. Mo's def doing this soon!
Yup!! I am chimney / grate guy. Especially after using Sous Vide and need that sear.
Sheeeeeesh 🤤🤤🤤!
Matt, thanks for the info about buying 🥩. Gotta find a meat market here in Valdosta GA
Thanks for another great video. A little tip on the chimney, I buy the Fire starter bricks in the camping section at Walmart for about 90 cents. You only need to cut off about a 1 inch sq. or less piece to start the fire, so 1 brick goes a long ways. So much better than using paper.
We have many starters as well. So many ways to light a fire.
🙌Great video and good instruction. Keep them coming man.
Nice work with everything. Do you have a outdoor kitchen tour video out already? If you don’t I’d love to see a full tour of your outdoor kitchen.
I’ve used holy gospel on steaks since day 1. Great on venison as well! Probably my most used rub
That was instructive….thanks!
ONLY way to cook a steak! Ok there are other ways but this way can’t be beat. Thx
Great video Sir.
I love that grill.
Thanks Matt and MC crew. An informative video! Grilling, cooking with fire and like should always be minimal ingredients IMO. Good job!
Nicely done! It's hard to beat steak on a live fire.
Nailed it Matt! Awesome job!
Man I wish you had temp’d that grill! Looks absolutely delicious!
Looks amazing Matt! Nailed it. It's almost a reverse sear/reverse.. lol.
Another awesome video! Love it!
Nice! I've cooked ribeye every way you mentioned, my favorite sous vide and reverse seared just because of that edge-to-edge consistency. Not my wife. She wants a low temp indirect wood smoke, then blasted by direct sear over fire, but I've pulled it off in a screaming hot skillet without complaint. Then she uses leftovers making quesadillas, even mentioning such tonight, me making her a pizza. So of course, you now know how I cook ribeye ;-)
Leftover steak quesadillas is one of my go to.
Great cook, love live fire steaks. I don’t care about grill marks.,rather have overall malliard and med rare. Great looking steak!
Nailed it ! That knife tho 🔥 !
I like to get an all over Maillard reaction rather than grill marks / diamonds to get that flavor all over every bite, so I prefer searing with a cold grate, flat surface (cast iron, etc), or Su-V gun, but I'll bet that bad boy was delicious.
You've got the dream setup there with that kitchen, I can't even imagine how much a setup like that must have cost.
Awesome job 👍🏻👍🏻
Great video as always thanks
Nice cook Matt. Kosmo has a Texas beef I love to finish mine with because the sugar. Goes amazing with holy cow
Great !
The recipe for the potatoes? 🥔?
The recipe link is in the description but here you go. www.meatchurch.com/blogs/recipes/open-fire-steak
@@MeatChurchBBQ oh I am sorry Matt ♥️..
OMG the 'Holy Gospel' is amazing. I love it on rib eye, T-BONE..actually it awesome on everything
Made my mouth water!
Matt, do you ever Sous Vide and then do a final hot sear over wood fire?
We need more open fire videos!!!
Matt, I need that blade in my life. Got a link to the maker?
Looks amazing!!!! How can I get that spatula?
Love it man. I did a wayngus rib eye last week just like this. My kids ate it before I could. LOL
That’s awesome. Expensive kids meal though.
@@MeatChurchBBQ they have champagne taste on my Busch Latte budget lol. But money well spent every now and then
Great video. Can you do some videos using Weber kettle type grills?
Would love to know where you got your stand for your seasonings
Love the channel. Who is the knife maker in this episode
What a lovely steak. Trying to decide whether you or Chud has the best fed dog in BBTube. 😁
Any chance you'll ever do a outdoor kitchen tour?
Where do you get the the heat resistant gloves? Are the Blue ones just regular Nitrile gloves?
What temp should the potatoes be put on the smoker? I have a brosket on right now at 225 and really want to add those potatoes to tonight's supper!
I'd like to see how you would smoke/cook a KC Strip roast
who makes that flat pan you put the finished steak on?
Looks amazing. But instead of moving it all around the grill why not use the Santa Maria and raise it higher for lower temp cooking and lower for high heat?
Spinalis for dad other for mom noted ; 😉Great presentation and filming , what type of wood did you mix with the lump ...hardwood , fruit ...? Thanks
edited ; This answers my question , found on your website . " I recommend a heavier smoking wood such as oak, mesquite, hickory or pecan for this cook."
Where did he get the press and the knife s and pan ???
Love me a good ribeye. Looks great, Matt 😎
I use an offset for my bbq I do 1hour heavy smoke at 250 then a quick seat over the smoke wood and ermagerd!
Looks amazing!!!! Thanks for the video, so good. :-)
You should cook on the Engel Fires!
What kind of wood are you using?
Wow! Amazing! 👍👍
Is the garlic herb mix at HEB?
Do you sell any of your seasonings in store in San Antonio? I wanna try these ingredients on a steak but I only have your Holy Cow and Gospel rubs. What would be a good substitute for that garlic and herb seasoning?
Where could one purchase a pan such as the one used here?
I learned cooking steaks over a broiler by looking at the color of the blood on the steak. It was hard at first but eventually u can cook 20 steaks all at once and know what temp each ones at
Thankyou🍺
I love it!
Matt, does it matter how much distance there is from where the charcoal is to the grate?
Watching this after making steak tonight. Used Holy Cow, which I typically don't use on steak but decided to mix it up. I wasn't mad at the results. Made a similar potato side, used small reds instead of golds. Yours looked better.
Awesome!
Ummmmmm just perfection 🔥👍😎
Can I ask about that pan you used at the end? It looks like it was a hand forged carbon steel and I've just recently discovered carbon steel cookware and love it.