How to Cook a Ribeye Steak

Hello, how are you doing in today's video? Let's make the perfect

ribeye

steak

. Hello guys, if you like to barbecue and grill, this is the channel for you, subscribe and click the bell so you don't miss anything. In today's video, Let's make some ribs, we have a hot beef casing that we're going to

cook

our ribs on, so we're going to season them and it smells really good, it's that bad, so for all the keyboard

cook

s. I left the grease on so you don't cry baby while you're sitting in your mom's basement, but really guys, this is an SCA competition.

I would remove all the fat if I did it on these, you would see that the one that is trimmed. It looks a thousand times better and then when it comes to making $10,000 I don't give it I'll leave it at that let's light it up so we can move the charcoal knees here I fill them to the top for my beak it's a grill that's how I cook at state competitions, so when I cook at home, that's how I replicate it. I have the vents on the bottom wide open and the vents on the top will also be wide open, so One question I get a lot of people always ask me when they see my PK on the video, they say Cosmo, how did you get the grids to stick to it?

I just grab my arm, you see the bail tie because when I'm done cooking, I'll still have enough charcoal here. I'm going to flip this over and let the heat take over and clean it up for me. I'll see a fire come out of there and that's when I double the fire, so I'll take some. pieces of walnut it's about that mini over there and then throw them here on the sides I want, I don't want it to catch on fire, it's on fire, take about five minutes, shoot some olive oil down there, make it all slide.

Okay, you have to get out the stopwatch. I make a stopwatch and I'm going to go to one minute and 15 seconds, number one. Now I'm going to place it on its side. I'm just pushing down to get good browning marks. I turn on my watch. Chef's cap. he is a PK man, this without words, the 2015 world state champion in this case is about two years old, two years old, they have also seen a lot of action, what is the advantage of using a PK, although in the heat, oh man , these get much more difficult? much harder to reset it now what I want to do is just turn this 45 degrees look go ahead and turn on my watch here the main time I saw on this side that's why you pull them great it just pops out of that lid and closes .

Go back to this butter that is 100% grass-fed butter. Now when I flip it over, I'm going to spray it on top the same way, don't brush it, you don't want to brush it over that, oh man, it's going to hit you. It's a rich, creamy deliciousness now this is crucial it's been there for about a minute. I'm going to tip it right there on that lip people call it different things I call it the lip this is the difference between a good kitchen and a great one but on that lip I just want it to be about 119 degrees, then I'm going to move it over here completely wrapped , you will be careful not to get fat too, so it's almost ready, tell me to let it heat up.

Again, give it a couple of minutes to warm up, do it again and the reason why this is very important, the reason I cook one at a time is because I'm going to go over this one here a little bit and I want it to be perfect. The other reason is that once it allows this one to sit a little longer and the other thing is that if you cook two at the same time, you flip them on top of themselves and you won't get great browning marks. I just want to push that down, give it a good seal, get a visit with butter, guys, you can put whatever you want on these, fix them however you want, there are no four fives, trust about 99% of people. on YouTube you gotta think you gotta keep the skin silver look I just thought yeah it all works out let's get you dressed take him inside to rest you always want to rest your

steak

s man if you can do it. 20 minutes, do it 20 minutes done, works wonders.

I'll meet you inside, take that thing, wrap it all the way up and keep your damn hands off it for 20 minutes. What it's doing is redistributing all the moisture you have there. Thinking about it like that when under fire tenses up the same way if you ran outside naked in 70 degree weather, although that's the opposite, you tense up, that's what your muscles do, your muscles or even tense up even after you you We're dead, that's why the steak tightens, so when it's resting it relaxes us and allows all the juices to come back through the meat, that's why every time a steak rests, when you open it again, you see juices in the background and always remains. them at best, this is how I clean my grill.

Great, I have to do it quickly too because they are hot. Put it upside down on the fire, leave the lid wide open and it will burn all that garbage. You have to do it fast, too fast, it will hurt, okay, let's take a look. Willie smells amazing, man, that hot cow topping smells amazing and boom, look at that, that's how to cook a perfect

ribeye

steak, period, okay guys. I'm going to be cut off on this one hey yeah I want to thank you all for watching be sure to hit the subscribe button and click on the video below and as always the pink in the middle is good peace you fools.