I'm 52 yo and do not know how to cook a steak.. I'm one year out from a very very painful break up and he cooked all the steak. Today I'm buying myself a ribeye and I'm going to cook it for myself thanks to you!! ❤❤❤
Buy a Kalorik MAXX GRILL, make sure it's the "MAXX GRILL", a 8 quart Instant Pot, you won't need the one that does Air frying because you'll have the Maxx Grill and a 12" Carbon Steel Pan. With those 3 you can rule the World...lol well, at least your kitchen.
if you can learn to light charcoal using a charcoal chimney to pour into a weber smoky joe pit you can easily cook a steak, start with salt, black pepper, and a little garlic powder. you have to go thru a few steaks to figure out what spices you like, many people swear by some of the commercial steak seasonings so you might give one of them a try. once the charcoal is burning and the grate is heated add your steak. I like the flip it every two minutes till it is done to your desired level, use an instant read thermometer 125° F is rate, about 135° is medium and another two minute flip or two should get into the well done range. It's your steak and will take a few tries to find out what you like best. I suggested the Weber smoky joe because they are a small grill big enough for one or two people and cheap compared to other grills. if you decide you don't like using it you are not out a lot of money. pork chops, chicken, fish all can be grilled if you are willing to do some experimenting. good luck.
*The Ribeye: Broken Down* 0:22 What is a Ribeye and from what part of the cow does it come? 0:40 Two Distinct Sides to a Ribeye Roast 0:50 The Chuck End: Closer to the shoulder in the front. 0:55 Four Muscles on the front side 1:28 Only 3 distinct areas 1:52 Anatomy of a Ribeye 1:59 Tomahawk Ribeye 2:31 Ribeye Cap 2:46 How to select the Perfect Ribeye 2:55 Marbling 3:12 Wagyu 3:20 Compare Choice Grade Ribeyes 3:36 Size of the Cap 3:54 All the Different Types of Ribeyes 5:26 Rib Roasts: Boneless and Bone-in 6:03 Bonus Steak: Ribeye without the cap 6:20 Ribeye Cap *Ribeye Cooking Methods* 6:42 Boneless Ribeye: Philly Cheese Steak 8:01 Boneless Ribeye: Pan-Sear 9:38 Bone-in Ribeye: Gas Grill 10:56 Cowboy Ribeye: Oven Reverse Sear 11:35 Whole Rib Roast: Smoked Prime Rib 12:34 Tomahawk Ribeye: Reverse Sear on the Smoker 14:27 Taste Test 15:19 Is the Tomahawk Ribeye worth it?
You saved the day! Thanks for putting this up - watching all of it would have been as boring as hell - I hope he thanks you for doing what he should have done.
Watched the whole video and found it very interesting and VERY informative, especially if you are interested in trying cooking all sorts of meats yourself like I am@@xpiderxhan
@@MaxtheMeatGuyI second this. Your content has always been brilliant but the past 6 months have been insane. So high quality and informative. You deserve every bit of success you’re getting!
Great video, Maximus! Good content & comment- as a Carnivore, I generally agree with your findings, ALTHOUGH I will say that, when I use a torch to sear & then baste with butter I find the bone does release something I cannot get elsewhere...or at least so it would appear- THANKS for doing what you do- KEEP Enjoying the Journey!!
I know for a fact he's getting them steaks from his cousins cousin Bubba whose stepfather owns a farm and his sister is 1/2 owner of a slaughter house .
I just found your channel and no wonder you have millions of subs. Steak is an artform if done correctly, and preparing, cooking food with love is what makes us human.
Thanks for the tips on front and rear rib eyes, I love tender rib eyes and I love them to stay hot or at least warm as I am eating . I put my oven safe plate on the cool side while grilling on the gas grill, and wear a hefty leather glove while retrieving the plate and steak!
I wish you would advertise your YT channel more. I used to see ur random shorts around tiktok or insta but your RUclips content is gold. I have been binging your videos.
This is sooo informative. I really got so much out of the part where you lined the real meat up how it sits in the cow. Looking at diagrams has been helpful-but this is the first time I’ve seen it done with the cuts. I’d love to see the whole cow laid out in cuts… Thanks again!
DUDE, you are the real deal.!!! I didn't learn much - however - I learned a lot.!!! (if that makes sense) I found you while traveling down the RUclips rabbit hole. Subscribed - well worth channel.!!!
this is a great video about ribeyes. All your need to know about the steak. You certainly did your research. Your presentation was great you have a great talent. thanks for your time on this. From a butcher of 50 yrs. great job.
Max, your my biggest inspiration, i have been watching your videos since about a year now. Im 13 and going to south America to augment my culinary horizon and make new food, you have been one heck of a inspiration, thanks-Ben
Instead of basting with butter, use Ghee (clarified butter). It has the flavor and you don't have to worry about it burning due to it's very high smoke point. You can also get a great crust with it as opposed to avocado oil.
Steak TarTar - Short Rib Peposo - Tomahawk Steak.... Three earthly pleasures that, though I don't enjoy frequently, I would never deprive myself. And, by the way, Awesome job on this Video. New Fan!
Incredible video and a treasure trove of knowledge for steak aficionados! Diving into the intricacies of the ribeye has been an enlightening journey. Your breakdown of the ribeye's anatomy, from the luxurious cap to the complexus, and onto the eye and tail, has truly expanded my appreciation for this premium cut. Understanding what to look for in marbling and cap size has already changed my steak selection game. I also appreciate the exploration of the boneless, tomahawk, and prime rib variations-each offering its own distinct experience and flavor profile. Your demonstration of various cooking methods was particularly enlightening. It's clear that whether one is grilling, reverse searing, or smoking, there's an art to unlocking the ribeye's full potential. And the taste test confirmed what many of us suspected: the tomahawk ribeye, with its impressive presentation and sublime flavor, really is worth the splurge for those special occasions. Thank you for sharing such a comprehensive guide. This video is a must-watch for anyone eager to master the art of cooking the perfect ribeye steak. Cheers to the culinary adventure and the continued quest for the ultimate steak experience! 🥩👨🍳🔥
When slicing a steak for philly (or, say, bulgogi) I always cut on the diagonal to the grain of the meat. Shorter grain = more tender, less chewy. You can also get wider strips that way.
Correction by someone born in Philadelphia. That is not a "Philly cheese steak." It is a steak sandwich. It looks delicious. One more thing. I have never seen "Worcestershire sauce in a bottle like that. It must be a special variety. How about telling us what it is? That would be nice.. Why is this not a Philly cheese steak? 1. the beef is not sliced thin enough 2. you added bell pepper 3. you mixed the cheese in with the beef instead of melting it on top. 4. You didn't fry the onions raw with the steak meat and finally 5. You added Worcestershire. Anyone who has actually experienced a true Philadelphia Cheese steak will know what I am talking about.
Outstanding demonstration! I grew up on a ranch in Idaho raising Angus before the breed was cool. Some thoughts; reverse seer followed by a charcoal finish is always the best way to eat a steak; putting a rib steak into a sandwich is nothing short of heresy and the chuck end of the rib eye is the best but definitely has the lowest publicity. From my perspective, that's a good thing! When in doubt, I always buy the whole roast and cut my own steaks. Again, great demonstration and I really can't disagree with anything you said except maybe putting a rib steak into a Philly cheese sandwich??
Rib eye is a genuine philly steak... originated in philly by Pat's steaks in the early 1960s... I grew up in philly n stopped there once or twice a week on my way home from high school... it's not the same anymore cause the quality of rib eye also has changed n some steak places serve flat iron or London broil, a complete different flavor...
@@OliverSimon-yr2ny Seems like nothing is the same anymore.☹ Another reason to cut my own! I may try to make a ribeye "philly Cheese" in Oregon on your recommendation!
First time I’ve watched one of your vids. Loved it, well done, great job and good info. Rib-eye is by far my favorite and recently got a huge deal on tomahawk’s at Costco so I’m stocked up. Firm believer in reverse seer, thanks Kenji Alt-Lopez. Just subscribed, keep up the good work.
Loved it! I've been preparing steaks of all kinds for many years and my favorite is the Ribeye med/ rare temp. Very comprehensive, great video thank you! The best I have seen and with humor even though steaks are not a laughing matter lol. One question though, what was that sound at 5:49? A burp? LOL Great job!
I'll argue to my dying breath that the short rib is the best piece of beef on the cow. Short ribs seasoned and smoked on my smoker and braised in beef broth is the best thing you'll ever eat.
I was scared to ruin a perfectly good tomahawk but I tried the reverse sear, 45 min at 250F and then an extra 10-15 at 300F cause the steak was super thick and I loved the results! Although I finished searing mine in the grill because I like the charcoal taste for like 8-10 min making sure I turned it every 2 min. It was beautiful! 👏🏼👏🏼 TY!
A ribeye is my favorite cut whether it's a cowboy steak or a Saratoga steak or a Tomahawk Steak I love every cut of ribeye and it's easily my go to cut if I I'm making steak the biggest things I look for is marbling in the size of the cap as well and I easily guessed what you were going to say because that's what I look for 100 percent of the time I love the way you went through all of them and showed how to cook all of them they may be pretty much the same cut of meat but they are a little different at the same time and I love how you showed the best applications for each well the best in my opinion
Best advice....pull your 6-8lb roast at 117F. after cooking at 225 deg. F.. let rest for 30 minutes ... put back in 500deg F. oven after you coat with butter and seasoning for 7 minutes. Basically this guy truly knows what he's doing... Reverse sear truly is the way to go....I've cooked at least 30 prime rib roasts... i've learned the hard way... and remember... your thermometer is about 1.5 degrees F....inaccurate . If you can afford it... try the Ribeye Cap Steak... at Barry's, inside the Circa casino/resort downtown Las Vegas
Man, your so spot on! You're so young, how did you learn so much about this! ALL GOOD! I'm a big fan of "marble" but it does come at a cost! Thumbs up from me! In Ontario Canada, "black Angus is it!"
Here from Belgium , awsome video mate , learnt something ( as a 58 year old meatlover ) What i see is that meat cost a lot more in the US than here in Belgium , but cars cost a lot more in Belgium ( also a car lover ) then in the US , mixed feelings
I cooked a Tomahawk for the first time the other day. Did a reverse sear in the oven! It was amazing, it actually treated better the n the skirt steak I also made. Thank you for your knowledge.
Extraordinary video - no other YT channel (not even my beloved “Bearded Butchers”) breaks down the cuts so well! And I LOVE that he advocates a probe temp of only 120 deg F to get the job done (assuming rest temp rise and reabsorption of juices). It never occurred to me that the tomahawk was Frenched, but bien sur! I’ve always thought the cut was performative anyway. And that pan butter-basted steak was magnificent - it’s been my go-to technique for years but I’m always perfecting! On any bone-in cut - nothing, nothing, brings out our visceral and satisfying deep instinct to reclude like a bone-in cut. Think give-me-a-closet-and-leave-me-alone nature. Every primmed guest at the table will privately crave nothing more than to do the same, but will resist to maintain decorum. They’ll especially wince when the hosts’ family’s dogs race the sweet bones into the back yard upon ‘cleanup!’ All that said, for inexperienced viewers, I’d caution that ‘super high’ heat - high direct flame and cooktop settings - can easily exceed 500 deg F. NO non-stick-coated pan on the market can withstand such high temperatures, whether or not the manufacturers divulge it. Non-stick coated pan materials easily break down and release highly toxic chemicals into the food. Throw all those pans out - don’t even ‘donate’ them! Only cast iron, SS, carbon steel, enamels, and the like can withstand high heat safely. Further, the finest pans must be brought to temp slowly, lest they permanently warp or crack by the sudden temperature change (I’ve seen it). Similarly, NO oil, not even avocado with the highest smoke point of 520 deg F, can handle truly high cooktop heat before breaking down, even for a short time. Rather, use the minimum temp necessary to ensure a fast sear on contact, and reduce the flame/setting mid-sear or periodically ‘offside’ the pan from the flame to finish.
Thank you! Great instructions and advice. Another advantage to buying the Tomahawk that makes it TOTALLY work the added expense is that my dog 100% shares in the family meal by getting something to chew on for days! Wanna see a dog smile? He absolute LOVES it!!
Nice synopsis. We did a boneless, USDA Choice rib roast for Christmas. A lot of ways to achieve success. And fairly easy. This time trimmed off almost all fat. Applied wet rub-seasoning based on mustard and horseradish. Cooked on Traeger smoker. Something different. Awesome!
That ribeye cheese sandwich looked awesome, even better was the way you said worcestershire sauce 👍 You can't beat a nice fat ribeye...all the best from the uk,
I'm cooking my first steak ever today. I've never liked steak, but everyone tells me it's just because I've never had it made right. Probably true since my mom liked everything grilled and very well done. I went carnivore in February and everyone seems to love ribeye so I decided to give it a shot
This video reminded me and made me want to have the grill feast that my mom used to have when me and my sisters lived with her. She'd go out and buy a few different types of meat cuts (usually only 1 portion per type) and one fish dish, then she'd prepare some side dishes like stuffed mushrooms and the like. Then she would cut the meat into like these little side dish portions and we could just try all the different things. The meat ranged from beef, pork, lamb, whale(for a time, common minke to be precise) and horse. The cuts would be different between the meat as well. My favorite was the whale, mom had the cooking down to a science so that it would melt in your mouth. Now before people run screaming with pitchforks because of the whale meat, this is just something I grew up with. It's just another resource of food to me like the anything else. It was a part of our culture because we had to use what ever resource was available like sharks or stranded whales ( I am Icelandic).
I don't enjoy the reverse sear method. I find the meat tends to dry out more. If you sear first then cook indirectly, which has been mostly common pactice for years it comes out amazing no matter what cut you're cooking
Would it be possible to use the left-over bones for a broth/stock? Maybe collect them in the freezer until you have enough. Or even just a single bone from a tomahawk, broken into 3-4 pieces, boiled with some veggies to make a basic soup tastier.
Even though I’m pretty limited on selection where I live in Central America you have definitely helped me decide which steak to buy and how to cook it! Thanks you for sharing your experience with us Max!
great video, well presented and edited,. personally as far as i'm concerned whether its chicken, pork, lamb or beef the sweetest meat is the meat that's closest to the bone. and over the years through experience and careful observation ive found your flipping and searing technique the best for all but the thinnest of steaks, unfortunately most wannabe amatuer bar b que experts think a steak should only ever be turned once only and screw it up totally.
totally agree w conclusion, tastewise the bone wont improve steak's flavor, but there's something about the presence of bone, both for the fun of cooking, presentation, and for the lucky one who gets the bone popsicle at the end
EXACTLY. And Iv'e been cautioning for decades. People pay fill prime steak charges for three foot of meatless bone. And brag by their friends with the money stolen from them by the butcher. Every time! Each one for his own. Great presentation. Thanks. RSA.
Among the more expensive cuts of steak, ribeye is the one I have the most trouble getting consistent quality meat, usually in regard to tenderness. Funny thing is, I very often utilize sous vide, and at far longer times than is really necessary, usually because it's more convenient setting it up farther in advance. The last one was in 12 hours. Long, but now where near long enough that it should cause any issues whatsoever, but it wasn't even tender. Chuckeye has it's frustrations, too....but is more in line with my budget.
I think ordering a tomahawk steak is more dedicated to the celebration moment when one goes to a steakhouse or a weat store. And that includes the porterhouse steak as well
I'm 52 yo and do not know how to cook a steak.. I'm one year out from a very very painful break up and he cooked all the steak. Today I'm buying myself a ribeye and I'm going to cook it for myself thanks to you!! ❤❤❤
Buy a Kalorik MAXX GRILL, make sure it's the "MAXX GRILL", a 8 quart Instant Pot, you won't need the one that does Air frying because you'll have the Maxx Grill and a 12" Carbon Steel Pan. With those 3 you can rule the World...lol well, at least your kitchen.
LOL I'm sorry but that is just sad. I hope it works for you.
Was it good?
Heel yea u go
if you can learn to light charcoal using a charcoal chimney to pour into a weber smoky joe pit you can easily cook a steak, start with salt, black pepper, and a little garlic powder. you have to go thru a few steaks to figure out what spices you like, many people swear by some of the commercial steak seasonings so you might give one of them a try. once the charcoal is burning and the grate is heated add your steak. I like the flip it every two minutes till it is done to your desired level, use an instant read thermometer 125° F is rate, about 135° is medium and another two minute flip or two should get into the well done range. It's your steak and will take a few tries to find out what you like best. I suggested the Weber smoky joe because they are a small grill big enough for one or two people and cheap compared to other grills. if you decide you don't like using it you are not out a lot of money. pork chops, chicken, fish all can be grilled if you are willing to do some experimenting. good luck.
*The Ribeye: Broken Down*
0:22 What is a Ribeye and from what part of the cow does it come?
0:40 Two Distinct Sides to a Ribeye Roast
0:50 The Chuck End: Closer to the shoulder in the front.
0:55 Four Muscles on the front side
1:28 Only 3 distinct areas
1:52 Anatomy of a Ribeye
1:59 Tomahawk Ribeye
2:31 Ribeye Cap
2:46 How to select the Perfect Ribeye
2:55 Marbling
3:12 Wagyu
3:20 Compare Choice Grade Ribeyes
3:36 Size of the Cap
3:54 All the Different Types of Ribeyes
5:26 Rib Roasts: Boneless and Bone-in
6:03 Bonus Steak: Ribeye without the cap
6:20 Ribeye Cap
*Ribeye Cooking Methods*
6:42 Boneless Ribeye: Philly Cheese Steak
8:01 Boneless Ribeye: Pan-Sear
9:38 Bone-in Ribeye: Gas Grill
10:56 Cowboy Ribeye: Oven Reverse Sear
11:35 Whole Rib Roast: Smoked Prime Rib
12:34 Tomahawk Ribeye: Reverse Sear on the Smoker
14:27 Taste Test
15:19 Is the Tomahawk Ribeye worth it?
You saved the day! Thanks for putting this up - watching all of it would have been as boring as hell - I hope he thanks you for doing what he should have done.
I wish every video had a breakdown... You're awesome 😊
Bro needs more likes
Watched the whole video and found it very interesting and VERY informative, especially if you are interested in trying cooking all sorts of meats yourself like I am@@xpiderxhan
This guy
I actually love Maxs videos. I used to just watch his shorts but now his videos are FIRE. KEEP IT GOING MAX THE MEAT GUY
Really appreciate it!
@@MaxtheMeatGuyI second this. Your content has always been brilliant but the past 6 months have been insane. So high quality and informative. You deserve every bit of success you’re getting!
Fr
Just because l like Max, doesn't mean l have to eat his meat
only on my second vid but im now committed to beccme a steak chef becasue of them.
Great video, Maximus! Good content & comment- as a Carnivore, I generally agree with your findings, ALTHOUGH I will say that, when I use a torch to sear & then baste with butter I find the bone does release something I cannot get elsewhere...or at least so it would appear- THANKS for doing what you do- KEEP Enjoying the Journey!!
I really like your approach to explain exactly where the meat is coming from the animal. Good job! 🥰🥰🥰
5
@@brianashash2980so true king
Where is this guy finding these at $9.98 a pound???
I know for a fact he's getting them steaks from his cousins cousin Bubba whose stepfather owns a farm and his sister is 1/2 owner of a slaughter house .
He’s got Choice steaks, which are cheaper than Prime.
@@Keydet1992 Bro choice grade ribeyes still cost like 15 bucks a pound
Costco
Costco
It's not like I'll be cooking any meat any time, but it's so fun to watch you do it. Love your videos Max!
True dat
True ... super informative.
AND why aren't you cooking meat.?
If you're a veggie, why watch meat cooking and why make food to look like meat.?
@@ski6345Cause watching cooking videos is fun and food is expensive nowadays.
max being denied the steaks until the end is hilarious 😂
Best meat video I’ve seen in a long time.
You outclassed ALL the so called chefs. BRAVO!!! 😊
Between Max and Guga I feel like I always have some good steak video awaiting me.
I just found your channel and no wonder you have millions of subs. Steak is an artform if done correctly, and preparing, cooking food with love is what makes us human.
Thanks for the tips on front and rear rib eyes, I love tender rib eyes and I love them to stay hot or at least warm as I am eating . I put my oven safe plate on the cool side while grilling on the gas grill, and wear a hefty leather glove while retrieving the plate and steak!
I wish you would advertise your YT channel more. I used to see ur random shorts around tiktok or insta but your RUclips content is gold. I have been binging your videos.
One of if Not the Best Steak videos I've ever watched.
Amazing
YOU FORGOT TO GIVE A PIECE TO THE CAT !!!!!! I bet he is angry now, after teasing him/her
Max, you are a real one for not immediately sinking your teeth into that delicious cheesesteak just for us! Lol 👏🏽👏🏽👏🏽
This is sooo informative. I really got so much out of the part where you lined the real meat up how it sits in the cow. Looking at diagrams has been helpful-but this is the first time I’ve seen it done with the cuts. I’d love to see the whole cow laid out in cuts…
Thanks again!
DUDE, you are the real deal.!!!
I didn't learn much - however - I learned a lot.!!! (if that makes sense)
I found you while traveling down the RUclips rabbit hole.
Subscribed - well worth channel.!!!
All rib-eyes are boneless. Rib steaks have a bone, when you remove the bone you are left with the rib eye.
this is a great video about ribeyes. All your need to know about the steak. You certainly did your research. Your presentation was great you have a great talent. thanks for your time on this. From a butcher of 50 yrs. great job.
Max, your my biggest inspiration, i have been watching your videos since about a year now. Im 13 and going to south America to augment my culinary horizon and make new food, you have been one heck of a inspiration, thanks-Ben
I appreciate hearing that Ben. Good luck and keep it up!
Is costa rica in south America or central America?
Instead of basting with butter, use Ghee (clarified butter). It has the flavor and you don't have to worry about it burning due to it's very high smoke point. You can also get a great crust with it as opposed to avocado oil.
100% this!
And if you make it yourself, the cooked milk solids are kinda tasty too as "sprinkles" on yoghurt.
Steak TarTar - Short Rib Peposo - Tomahawk Steak.... Three earthly pleasures that, though I don't enjoy frequently, I would never deprive myself. And, by the way, Awesome job on this Video. New Fan!
Incredible video and a treasure trove of knowledge for steak aficionados! Diving into the intricacies of the ribeye has been an enlightening journey. Your breakdown of the ribeye's anatomy, from the luxurious cap to the complexus, and onto the eye and tail, has truly expanded my appreciation for this premium cut.
Understanding what to look for in marbling and cap size has already changed my steak selection game. I also appreciate the exploration of the boneless, tomahawk, and prime rib variations-each offering its own distinct experience and flavor profile.
Your demonstration of various cooking methods was particularly enlightening. It's clear that whether one is grilling, reverse searing, or smoking, there's an art to unlocking the ribeye's full potential. And the taste test confirmed what many of us suspected: the tomahawk ribeye, with its impressive presentation and sublime flavor, really is worth the splurge for those special occasions.
Thank you for sharing such a comprehensive guide. This video is a must-watch for anyone eager to master the art of cooking the perfect ribeye steak. Cheers to the culinary adventure and the continued quest for the ultimate steak experience! 🥩👨🍳🔥
You’re such a genuine guy. Hopefully I I can meet you one day! Thanks Max
When slicing a steak for philly (or, say, bulgogi) I always cut on the diagonal to the grain of the meat. Shorter grain = more tender, less chewy. You can also get wider strips that way.
The cowboy steak is my favorite by far and absolutely worth the extra per pound price
Then why not buy the Rib Roast cut your own and save $5 per lb !!
@@jackedwards7420this.
Correction by someone born in Philadelphia. That is not a "Philly cheese steak." It is a steak sandwich. It looks delicious. One more thing. I have never seen "Worcestershire sauce in a bottle like that. It must be a special variety. How about telling us what it is? That would be nice.. Why is this not a Philly cheese steak? 1. the beef is not sliced thin enough 2. you added bell pepper 3. you mixed the cheese in with the beef instead of melting it on top. 4. You didn't fry the onions raw with the steak meat and finally 5. You added Worcestershire. Anyone who has actually experienced a true Philadelphia Cheese steak will know what I am talking about.
I would listen. Bro knows his stuff
Outstanding demonstration! I grew up on a ranch in Idaho raising Angus before the breed was cool. Some thoughts; reverse seer followed by a charcoal finish is always the best way to eat a steak; putting a rib steak into a sandwich is nothing short of heresy and the chuck end of the rib eye is the best but definitely has the lowest publicity. From my perspective, that's a good thing! When in doubt, I always buy the whole roast and cut my own steaks. Again, great demonstration and I really can't disagree with anything you said except maybe putting a rib steak into a Philly cheese sandwich??
Rib eye is a genuine philly steak... originated in philly by Pat's steaks in the early 1960s... I grew up in philly n stopped there once or twice a week on my way home from high school... it's not the same anymore cause the quality of rib eye also has changed n some steak places serve flat iron or London broil, a complete different flavor...
I also had the pleasure of Nick's roast beef sandwiches... to die for 👍🍻
@@OliverSimon-yr2ny Seems like nothing is the same anymore.☹ Another reason to cut my own! I may try to make a ribeye "philly Cheese" in Oregon on your recommendation!
Bro the "not yet" worked lol you got my like ok
Learnt something about on how to cook my steak, very informative, did the cat got his share?
First time I’ve watched one of your vids. Loved it, well done, great job and good info. Rib-eye is by far my favorite and recently got a huge deal on tomahawk’s at Costco so I’m stocked up. Firm believer in reverse seer, thanks Kenji Alt-Lopez. Just subscribed, keep up the good work.
Thank you, eating ribeye all my life. Love the cut. Today is first time recognized the difference between front and back of the cut. Enjoy the show.
Loved it! I've been preparing steaks of all kinds for many years and my favorite is the Ribeye med/ rare temp. Very comprehensive, great video thank you! The best I have seen and with humor even though steaks are not a laughing matter lol. One question though, what was that sound at 5:49? A burp? LOL Great job!
About halfway I realized this was a McCormick ad.
Recently started the carnivore diet and these videos are king !! Helped me out so much
I'll argue to my dying breath that the short rib is the best piece of beef on the cow. Short ribs seasoned and smoked on my smoker and braised in beef broth is the best thing you'll ever eat.
I was scared to ruin a perfectly good tomahawk but I tried the reverse sear, 45 min at 250F and then an extra 10-15 at 300F cause the steak was super thick and I loved the results! Although I finished searing mine in the grill because I like the charcoal taste for like 8-10 min making sure I turned it every 2 min. It was beautiful! 👏🏼👏🏼 TY!
I appreciate the video, I didn’t grill out tonight due to rain but I see you got some and still made it happen. I applaud to you sir! 👏👏
A ribeye is my favorite cut whether it's a cowboy steak or a Saratoga steak or a Tomahawk Steak I love every cut of ribeye and it's easily my go to cut if I I'm making steak the biggest things I look for is marbling in the size of the cap as well and I easily guessed what you were going to say because that's what I look for 100 percent of the time I love the way you went through all of them and showed how to cook all of them they may be pretty much the same cut of meat but they are a little different at the same time and I love how you showed the best applications for each well the best in my opinion
Best advice....pull your 6-8lb roast at 117F. after cooking at 225 deg. F.. let rest for 30 minutes ... put back in 500deg F. oven after you coat with butter and seasoning for 7 minutes. Basically this guy truly knows what he's doing... Reverse sear truly is the way to go....I've cooked at least 30 prime rib roasts... i've learned the hard way... and remember... your thermometer is about 1.5 degrees F....inaccurate . If you can afford it... try the Ribeye Cap Steak... at Barry's, inside the Circa casino/resort downtown Las Vegas
The VSauce music as soon as math comes up😂
Thank you so much Max! I have a small cooking channel, so this helps a lot! ❤
Man, your so spot on! You're so young, how did you learn so much about this! ALL GOOD! I'm a big fan of "marble" but it does come at a cost! Thumbs up from me! In Ontario Canada, "black Angus is it!"
YOU’RE
Great video everything you wanted to know Ribeyes and how to cook them….thanks for the tips and tricks! Nicely done done mate!
A good video that explains clearly the different parts of the ribeye.
Does the tomahawk has the ribeye cap included to the rib eye?
Here from Belgium , awsome video mate , learnt something ( as a 58 year old meatlover )
What i see is that meat cost a lot more in the US than here in Belgium ,
but cars cost a lot more in Belgium ( also a car lover ) then in the US , mixed feelings
Making ribeye on the grill tomorrow. Thanks for the lesson. 😛
Bone adds flavor when brazing or boiling, when the gelatine comes out and coats the meat.
I cooked a Tomahawk for the first time the other day. Did a reverse sear in the oven! It was amazing, it actually treated better the n the skirt steak I also made. Thank you for your knowledge.
Extraordinary video - no other YT channel (not even my beloved “Bearded Butchers”) breaks down the cuts so well! And I LOVE that he advocates a probe temp of only 120 deg F to get the job done (assuming rest temp rise and reabsorption of juices). It never occurred to me that the tomahawk was Frenched, but bien sur! I’ve always thought the cut was performative anyway. And that pan butter-basted steak was magnificent - it’s been my go-to technique for years but I’m always perfecting!
On any bone-in cut - nothing, nothing, brings out our visceral and satisfying deep instinct to reclude like a bone-in cut. Think give-me-a-closet-and-leave-me-alone nature. Every primmed guest at the table will privately crave nothing more than to do the same, but will resist to maintain decorum. They’ll especially wince when the hosts’ family’s dogs race the sweet bones into the back yard upon ‘cleanup!’
All that said, for inexperienced viewers, I’d caution that ‘super high’ heat - high direct flame and cooktop settings - can easily exceed 500 deg F. NO non-stick-coated pan on the market can withstand such high temperatures, whether or not the manufacturers divulge it. Non-stick coated pan materials easily break down and release highly toxic chemicals into the food. Throw all those pans out - don’t even ‘donate’ them! Only cast iron, SS, carbon steel, enamels, and the like can withstand high heat safely. Further, the finest pans must be brought to temp slowly, lest they permanently warp or crack by the sudden temperature change (I’ve seen it). Similarly, NO oil, not even avocado with the highest smoke point of 520 deg F, can handle truly high cooktop heat before breaking down, even for a short time. Rather, use the minimum temp necessary to ensure a fast sear on contact, and reduce the flame/setting mid-sear or periodically ‘offside’ the pan from the flame to finish.
Appreciate the thorough thoughts and feedback!!
Thanks for the anatomy lesson. Very much appreciated
Thank you! Great instructions and advice. Another advantage to buying the Tomahawk that makes it TOTALLY work the added expense is that my dog 100% shares in the family meal by getting something to chew on for days! Wanna see a dog smile? He absolute LOVES it!!
God Bless Ya. Great Video. My first that I have seen if yours. Pissed off that I never discovered your channel before! Awesome intel!
Nice synopsis. We did a boneless, USDA Choice rib roast for Christmas. A lot of ways to achieve success. And fairly easy. This time trimmed off almost all fat. Applied wet rub-seasoning based on mustard and horseradish. Cooked on Traeger smoker. Something different. Awesome!
Let rest for an hour prior to carving... Important!...
My friend had an orange Manx named Cheddar for many many years, RIP
That ribeye cheese sandwich looked awesome, even better was the way you said worcestershire sauce 👍 You can't beat a nice fat ribeye...all the best from the uk,
I'm cooking my first steak ever today. I've never liked steak, but everyone tells me it's just because I've never had it made right. Probably true since my mom liked everything grilled and very well done. I went carnivore in February and everyone seems to love ribeye so I decided to give it a shot
So, because your a steak cooker expert, when your not recording a video do you still cook these nice steaks just to eat or do you cook normal meals?
Very useful info right from the start. Thanks a lot :) (came here because of Guga :P)
Did you get all of these from wild fork foods?
Yes! That was a good call
This video reminded me and made me want to have the grill feast that my mom used to have when me and my sisters lived with her. She'd go out and buy a few different types of meat cuts (usually only 1 portion per type) and one fish dish, then she'd prepare some side dishes like stuffed mushrooms and the like. Then she would cut the meat into like these little side dish portions and we could just try all the different things. The meat ranged from beef, pork, lamb, whale(for a time, common minke to be precise) and horse. The cuts would be different between the meat as well. My favorite was the whale, mom had the cooking down to a science so that it would melt in your mouth. Now before people run screaming with pitchforks because of the whale meat, this is just something I grew up with. It's just another resource of food to me like the anything else. It was a part of our culture because we had to use what ever resource was available like sharks or stranded whales ( I am Icelandic).
I just got a csa so this is really helpful. Thank you.
Lots of great stuff here Max.
Pass me that Bone In Ribeye all day Max!!!!! Great video!
Thank you bro!!
I appreciate your cogent insights and calm organized narrative.
first of all, great video, as always, and I Liked how you almost made a meat puzzle at the start😂
Great explanation
I don't enjoy the reverse sear method. I find the meat tends to dry out more. If you sear first then cook indirectly, which has been mostly common pactice for years it comes out amazing no matter what cut you're cooking
Would it be possible to use the left-over bones for a broth/stock? Maybe collect them in the freezer until you have enough. Or even just a single bone from a tomahawk, broken into 3-4 pieces, boiled with some veggies to make a basic soup tastier.
Yeah
Awesome review of ribeyes. 😋
This is actually super useful and entertaining!! Awesome video!
Awesome break down! Learned a lot thanks
Even though I’m pretty limited on selection where I live in Central America you have definitely helped me decide which steak to buy and how to cook it! Thanks you for sharing your experience with us Max!
Thanks ,great video. Did the Cat get to have some of the steak?
Love your channel. So many ideas for improving me grilling skills as well as pan searing steaks.
Nice vid Max!
and you can use the rib bone from the tomahawk to make gravy, stock, and other yum yums.
Watching this to prep for cooking my family's steaks! Thanks Max!
great video, well presented and edited,.
personally as far as i'm concerned whether its chicken, pork, lamb
or beef the sweetest meat is the meat that's closest to the bone.
and over the years through experience and careful observation
ive found your flipping and searing technique the best for all but
the thinnest of steaks, unfortunately most wannabe amatuer
bar b que experts think a steak should only ever be turned once
only and screw it up totally.
Great video and very informative 😊
Good video Max Strus👍🏼
Excellent presentation, I liked & subscribed.
I absolutely love Tomahawks steaks! My husband grills them on a Komodo joe grill, and the taste is to die for! It's worth every penny I pay for them.
By the way Max I love your videos please keep making them
totally agree w conclusion, tastewise the bone wont improve steak's flavor, but there's something about the presence of bone, both for the fun of cooking, presentation, and for the lucky one who gets the bone popsicle at the end
EXACTLY.
And Iv'e been cautioning for decades. People pay fill prime steak charges for three foot of meatless bone. And brag by their friends with the money stolen from them by the butcher.
Every time! Each one for his own.
Great presentation. Thanks.
RSA.
Thanks for the awesome video! 👍😋
Max: welcome back to Steak School today we're learning about what rib eye is worth the money
Great video. I learned a lot
Great video, always learning from you.
Thanks for a Great presentation 👍🏼
Watching you cook all those delicious steaks has made me rather hungry...
OMG. When I was in college and worked at a butcher shop, we ground the cap meat for hamburger.
If only I had known :-(
great stuff Max !! Salute to our meat teacher
Omg I need a steak now 😭 all of this looks so good
GREAT video, Max!! Was this done in one sitting? I mean, those were the MOST PERFECTLY cooked steaks I've EVER seen! Looked really delish!!
Among the more expensive cuts of steak, ribeye is the one I have the most trouble getting consistent quality meat, usually in regard to tenderness. Funny thing is, I very often utilize sous vide, and at far longer times than is really necessary, usually because it's more convenient setting it up farther in advance. The last one was in 12 hours. Long, but now where near long enough that it should cause any issues whatsoever, but it wasn't even tender. Chuckeye has it's frustrations, too....but is more in line with my budget.
Last Christmas my butcher sliced me up a 2-bone tomahawk. 4" thick, reverse seared on the grill. It was incredible.
I think ordering a tomahawk steak is more dedicated to the celebration moment when one goes to a steakhouse or a weat store. And that includes the porterhouse steak as well