I Tried Max the Meat Guys Double Crust Ribeye Steak
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- Опубликовано: 5 апр 2023
- Adapting @MaxtheMeatGuy 's double crust ribeye recipe for beginners, like me.
Original video from@MaxtheMeatGuy :
• How to Cook the Perfec...
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Music Credits:
All Other Music not listed below was produced by @ChrisDoughtyMusic
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Madness Ver. B
Super Dragon Ball Z - Kami's Lookout
Doug OST - Al and Moo
Lugi's Mansion OST - Prof E. Gadd Theme
MVC2 OST - Character Select Instrumental
Dust Devil - D-Code
Yugioh Forbidden Memories OST- Egyptian Duel
Phoenix Wright - Marvin Grossberg
Sonic Adventure 2 - Wild Canyon Inst.
Sonic Adventure 2 - Pumpkin Hill
Sonic Adventure 2 - Unknown from M.E. Instrumental
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Various Instrumental from Parapa the Rapper OST
Various from the Yugioh OST Anime - Chaser & 友情のデュエル
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Hope you guys enjoyed this one! I am learning a TON about steaks during this series! Reminds me of my old days when I was first learning Brisket, really exciting and fun for me! This is easily the best steak I have ever cooked thus far, but I have A LOT to improve. I think I should have made the pan hotter, once the steak hits the pan it drops in temp, I could have gone a bit over 500 and got a way better crust and also less grey walls on the inside of the steak. But still very happy with this attempt and I hope it can help other beginners out there as well. Take care, y'all. See you next week!
Hope you're well man, missed your video last week!
Ok, that laser pointer joke deserves recognition. Hats off to you, sir.
😂😂
Arrived at cooking steaks like this on my own for a while and here are some other bonuses of this method of cooking steak:
- you get predicability in when they steak will be finished
- you get time where you dont need to be hands on with the steak
- you can go lower than 275 if you need more time or wait to do the second sear it doesn't have to be done right away
-> these make it easier to make your sides & have everything finished ready to serve hot at the same time
- the oven time is a good time to eat a simple salad while you wait to make sure you get yer veggies if you aren't making any as a side dish
That's a huge bonus when cooking for multiple people, especially if you want multiple side dishes or fancy sides. I do still recommend seasoning both sides of the steak still personally. Also, depending on how long you wait between the oven and second sear it's sort of like you've already rested the steak so if you're feeling impatient or just really love a hot steak you can skip the rest after the second sear with little negative trade-off.
Oh, and while 1.5+ inch steaks are great, this still produces excellent results with the common 1inch thick ribeyes.
You're getting into that Guga tier of guaranteed-to-make-me-hungry videos.
😂😂
Check out Guga’s experiment in regards to pepper, it won’t burn during this process.
been loving the videos, and i love cooking steak. i'd love to see your own version of making steaks once you get better.
Yeah! Once I get it down I'll share what works best for me!
@@AntsBBQCookout also i know you don't have the mula for dry age steak, but maybe you should try that bag guga uses.
love that you use a bunch of FF and old school RPG music in your videos lol
Does seasoning before the oven stage defeat the purpose of not seasoning from the beginning? You still expose the seasoning to a high temperature sear whether you season from the beginning or in the middle.
wow that's big brain haha maybe its just a Max thing then 😂
Glad to see you improving on your steak game Ant! Great adaptation to make this friendly for beginners.
A couple of things to note, you could have rendered that chunk of fat a bit more. And before you do your final cuts, you can separate the eye and cap for a cleaner presentation.
If you have a cooling rack use UMAI dry bags and it's a bit pricey about 15 cents per bag. Note this is just an option if you wanted at home dry age, just make sure you trim it after for those who read this
Perfect content as always my man.
One recommendation if you are dry brining any meat get a wire rack so it gets air flowing through the bottom
1:10 ALRIGHT WE’RE HERE WE’RE SITTING IN A CAR
Love that MvC2 character select theme :)
Just wanted to say great vid, but I also noticed the Mr. Dinks soundtrack reference from Doug. xD
Good ear! Its actually the theme for the braniac twins al and moo
music bops as always
🙏😁
dang i thought you got the collab already
soon though
Lol naw 😂😅
A tip to get better and more even slices when you're cutting your own steaks. Put the whole roast in the freezer for 30 minutes to an hour before cutting. It will make the roast be more firm and much easier to cut evenly.
good tip!
Hey bro, have you ever slow barbecue cooked a big piece of lamb ?
man when the ff8 track hits and you never get the duhn-duhn , duhn-duhn
Is it just me or that song he keeps puttin g in these from Parappa?
Ant is a legend
Now that is the old PlayStation yugioh soundtrack if I ever heard
Props to the editor using music from digimon world
Thanks haha it is my all time favorite game!
We need your Oven Brisket Recipe. Release the oven brisketttt! 🦑
Soon! I was planning to release next week, but an unexpected trip came up so i need to push to the following week 😟
Very well executed. The only criticism I would give is that there was quite a bit of gray between the crust and the pink interior. You don’t get that with reverse searing, at least I don’t. It’s medium rare from top to bottom.
I think the pan wasnt hot enough so it cooked too long while i was getting the crust. Going to adjust for next time, all about learning and getting better 😁
@@AntsBBQCookout absolutely. Looks like you’ve improved a ton!
I remember my mom would get rib roast on sale after the holidays, the butcher would cut them into steaks, and she'd come home and wrap them in aluminum and freezer paper, freeze them, and those would be for steak nights for the rest of the year
I should have started this series a couple months ago, i could have saved a lot of money 😅
Guess you just gotta do another steak cook marathon next year 😏 (rib roasts are also on sale this week at my Kroger 😮)
are you near nashville?
Yeah i live in middle TN
@@AntsBBQCookout bare bones butcher in nashville is awesome for dry aged meats!
Ultimate steak recipe for beginners.
Proceeds to spend 300 dollars.
🎶 I wanna take you for a ride! 🎶
Lol real ones can hear the cut in the instrumental 😂
this video brings a lot of FORBIDDEN MEMORIES
Lol nice
You a bbq king but what about some interesting things like turkey wings?
never tried, but sounds interesting 👀
I think I hear yugioh forbidden memories game music at about 4:45, nice
Ha, just noticed the description, I was right
Hey ant you should try making sausage
I hope this summer i can do a series or at least one video
I know we got the sous vide steak soon and its wagyu 😏
👀👀
Amazing steak ngl. But the only constructive criticism I have is that the steak had a bit of a grey band. I might have to try this tho.
yeah definitely, had that grey band. Looked worse on the b Roll because the steak was cold, but it was definitely there when I just sliced into it. Good eye!
Dude, just do a cold sear. Perfect crust and cooking temp every time and WAY simpler.
lol next video I'm doing exactly that. I learned some stuff from spending the day at Porter Road earlier this week on cooking steaks and it'll be in next weeks video!
@@AntsBBQCookout Awesome! I've found cold searing to be great if you are just cooking one steak and you don't want to cook it outside. It is a bit more difficult to get the seasoning on point. Looking forward to the next video!
The amount of mysticism surrounding steaks really encapsulates how difficult cooking one can be. Everyone has like 6-8 tips on how you should cook a steak, and usually half of them are wrong or don't contribute much. I don't think any one person could cook a steak, and have any steak lover not nitpick at least something about it.
So with that said, 7:59 is a great reminder that you should sear the fat cap of any steak that touches a pan or grill :P
Lol true, seems that way with BBQ, as well. But just gotta keep practicing and taking notes and adjusting. Good thing with steak is they cook super fast and now i have a bunch to practice with. Thanks for the tip
So you saved 5 dollars by buying the entire ribeye roast for 200 dollars instead of the 20 dollar steak 🤨
I got 13 steaks (and some scraps i made stir fry with) 13x20 is 260 not 205. Plus i cut them to 1.5 not 3/4-1 inch like the store would give you. Nice pfp
I mean yea no shit, just use thermometers and never doubt yourself. Why would i ever even need to watch a youtube video if i had access to thermometers...
I can cook a brisket without a thermometer. But i only got there by practicing with a thermometer. Like i said in the video just go off of the smoke point of the oil, you dont need the laser one. But yeah if youre a noob like me def gotta have a probe thermometer or youll be over and undercooking steaks a whole lot before you learn.
I am going to say something that may sound rude.
I think you should not do work based of creators and instead try to do more original stuff as you discover it. Even dare I say use ideas from creators. I don’t say don’t credit them all I say is don’t make them the focus of your video because that means you probably create a barrier because now some people may feel as if they need to know the food community. I think you should try to let your personality dominate the video and give credit to content creators when due. Just don’t make them the focus.
Hopefully you will like the next video then :)
That’s not perfection bro. Max steak has no grey band, youRs do.
You’ll get better by practicing.
Try the sous vide steak , you gonna be amazed by the texture and tenderness. It’s really life changing
Def not perfect, but i already recorded the voice over before i cooked the steak 😂 learned a lot on this cook though, excited to try out what i learned on the next one
Hey Max can I get a steak. 41 days later... I mean it's good but God damn