How to make Ribeye Steaks W/Homemade Garlic Butter Sauce | Ft. Kosmos Q

In today's video we're making Ribeye Steaks with Homemade Garlic Butter Sauce, so this is a quick cook, so we're going to get started right away. We have Weber running in the background and this will be super simple, super easy and super. quick okay so we're gonna rub them with a little bit of our Prime Rub and a little bit of our classic steak, but hey that's what we do whatever you do whatever you have in the house and no. Don't be afraid to use up a little bit of this stuff here, they have active charcoal so it will give you that nice flavor, but we're cooking in the Weber anyway so it doesn't really matter, it just helps and the

garlic

flavor is crazy and I always like to, you know, put a little bit on the board too because that's how I'm going to get the edges and now we just hit the other side and when you're cooking the steak for this. a lot of people, four to be exact, these are small

steaks

, so it's like four kids.

I think I could probably eat two of them, but you get the gist: times are a little tough right now, we're all on a budget and now we're going to get them. al Weber so what we have here is a charcoal chimney full of Royal Oak briquettes you're not going to hold me by the feet with all this so what we have here is a charcoal chimney full of Royal Oak for children very well so we have our Weber running to nuclear power because that's what we want now. I'm just putting these fillets here against the edge.

I want them away from the heat. This is what we call indirect coal. Steaks here for these. I have a probe that will

make

your life so much easier, just put that suction cup right on that steak and cover it now. I'm going to set this to 70 degrees so that by the time the steak gets to 70 it won't be 70 degrees, which was a false alarm. re 55 right now, the moment they get to 70, I'm going to open the lid, let the coals roar and take the balls off them because I'm shooting at 125 of these, so I have to bring that temperature up. down, so 70 that gives us what 55 degrees for play should be good and so 70.

Now I'm telling you right now, this took less than five minutes, but it's also Weber, she's efficient, get that little sucker out, turn it off . Get yourself one of these, this is the thermal pin dot that we sell in our store, uh, if you're in town or you can just buy them online, come on, turn it off, I've got my pan ready now, which I like. What you need to do is let this stay open for just a few minutes and let the coals break down. Are you showing The Ripping b-roll right now? Wes, uh, ripping coals, yeah right, yeah man, we do what we want, this is what I love about Weber, man, it

make

s it happen, best flavor, oh my god, best flavor could be babies , I already have color, my other thermapen, I'm going to stick them, I'm going to stick them like a split pig, oh, 45 seconds left. flip, come on, come on, now I want to check the temperature here I'm at 106. it's going to be perfect, I don't care what happens, hey Siri, set a timer for 35 seconds.

I'm going to have to flip again if we flip again we flip again it was good I hope you understand now we clean it we do it again okay so let's make our

garlic

butter

sauce

so we have half a cup of salted

butter

or a stick and I'm going to put a quarter of that in, just let it start to melt, we've got garlic, we've got lime, we're actually going to use the lime juice and we've got a little bit of parsley and then we're going to season it with a little bit of SPG. I don't know why I keep calling it lime.

This is lime. Apparently it's a lemon, garlic, butter and lemon

sauce

, not lime. Danny, who's going to be hot. We will have the recipe in the description or on cosmosq.com. now we add the garlic and you're going to cook this for 30 45 seconds until you start to smell it, you don't want to burn it, the garlic is toasted there, you can smell it, you can look at it and see that it's getting a little brown, you don't want to burn it, add the rest of the butter, the juice of half a lemon, not much, we're going to season it with a little SPG, but use what you have, oh, I wish you could smell. this add your parsley flakes, chop the parsley, remove it from the heat, oh look at this, you see this Wes, you see what I'm seeing, hiss, they smell incredibly amazing, dude, come on, look at that perfect color, that's the only thing of the Weber man.

Know it inside and out, foreigner, that lime, you can really say it cuts through that butter and really cuts through that, man, that lemon really cuts through that butter and just cuts through that fat and really cuts through this steak. A Plus recipe here so I want to thank you all for watching and I'll see you in the next video peace that's what we're doing oh yeah we're starting the video right now and now we're going to put you all in the smoke now let me do it again yes 69. thank you sir I appreciate it