Hey guys , it's Matt with Meat Church .
And welcome back to my outdoor kitchen today .
I thought we'd kick it old school and grill a rib eye over an open fire .
I was a steak lover before I was a barbecue lover .
And when I first started cooking outdoors , I didn't know how to cook the perfect steak .
I did all that stupid stuff like what's medium , medium rare , watched every video I could find .
And then , you know , one day I figured out an instant thermometer is how you nail the perfect doneness or desired internal temperature of a steak .
But there's lots of ways to get there .
And we've got videos on different ways to cook steaks .
And I promise you every time I cook a steak , it's never like the time before .
So for instance , you could say reverse sear a steak .
That's a method where you smoke the steak to impart some smoky flavor and then you sear it hard at the end .
Uh You might use , say a cast iron skillet to cook your steak in .
Lots of people will do these inside or even outside .
They'll put their steak in .
They'll bust based with butter with garlic and herbs and things like that .
Um , if you cook in sc a competitions , you grill steaks on grill grates , um , a high heat anna aluminum that , that can put beautiful diamonds on a steak .
You might sue via steak .
Um , you could smoke a steak lately .
I've seen lots of people with , you know , small ovens like auto wild ovens that , um , will cook a steak at 1500 degrees .
Like a steakhouse .
They're all great and different .
Have pros and cons .
But before you can do any of that , you need to know the basics of how to grill a steak over an open fire .
And that can help get you into all those other methods .
You might be out camping with nothing but fire and a grate .
Um , you might have a , a propane grill at home .
Who knows this method today will help you ?
Um , if that's your preferred method .
So , what we're doing today is we're just cooking over a direct fire .
We're on my custom Santa Maria grill .
This part isn't all that important , but when I built my outdoor kitchen , I had a vision that the Santa Maria would be the center of the kitchen that everyone would gather around .
There's a bar out here where you can hang and watch what I'm cooking , but this is nothing more , uh , than a hole with , uh , with lump charcoal in it and wood .
So , what we've done is we've put some lump down in the bottom .
Uh , there's some wood as well and then , uh , we've got a chimney of more lump that I've watered up some of our butcher paper , put some oil on it , lit it and , uh , we're waiting on , uh , this charcoal to completely catch and then we're gonna dump it in .
Uh , we're gonna burn this down .
Get a , not a nice hot fire .
That's gonna be definitely north of 500 degrees if you care about temperature .
Um We can raise this great up and down .
We're not gonna do that today .
We're just gonna move the steak around .
Uh And it's gonna be delicious .
One of the pros of this method would be , you might just like the taste of , you know , that fire imparting flavor uh directly into the steak .
So we're going super basic .
This is old school .
You don't have to have this fancy Santa Maria .
Um I've seen people take these chimneys and put a cooking grate over it and cook the steak just like that .
So , the important thing here is how to treat the meat , how to check it along the way and how it tastes at the end .
So let's jump in .
Uh I'm gonna sim I'm gonna season this really simply , but you gotta start with amazing meat .
Thanks to my friends at 44 farms down in Cameron , Texas .
They provided uh the steak for today .
This is a rib eye .
Uh It's a never ever product .
So that means no hormones or antibiotics .
Whether or not you use their steaks or someone else's , it's important to know how the cattle was treated .
So , you know what you're feeding your family .
That's why I choose this for me .
But this steak is gorgeous .
Look , this gigantic spinalis , which is why I chose this one .
This steak is like almost , I don't know , 40% spinalis or cap out here .
So it's gonna , it's gonna be super good .
I'm gonna layer two flavors today .
I'm going with our Holy Gospel and our garlic and herb .
Uh Always start with your , when you're layering , always start with your more coarse rub .
And why is that ?
So the big peppercorns in here , you want those two adhere , you don't want them to bounce off all sides .
You could use a binder if you want like an olive oil .
You know , I just padded this dry .
I don't think a binder is necessary , but it's ok if you want to use an oil or shire or something like that , that's , you know , perfectly suitable .
By the way , the Holy Gospel .
It , you know , it is not traditionally our steak rub .
You guys know that our holy cow is what we normally use .
But uh I got a buddy Jack Arnold that uses this on steaks for a well-known running back uh for the Carolina Panthers .
And after I tried it , I was like , man , that's delicious .
Has a touch of sugar in it , which I used to think sugar was kind of a no , no on beef , but I really like it .
And over this direct fire it's gonna caramelize pretty good .
So I'm coming back across that with that meat church gourmet garlic and herb .
This is a delicate rub so you can put a lot on it and , and then that's that I always like to use the board to kind of get the edges a little more .
And I wanna let this seasoning adhere or sweat out as .
So they say I'm gonna let this sit for 15 minutes would be fine if you wanted to do this for like , say up to an hour before you cooked it .
Um , but I'm gonna give this 15 minutes , uh , and we'll be back , we'll get this fire rocking and rolling and we'll get to cooking .
So this isn't just a recipe video .
Let's teach you to cook a little bit .
I could temp these , uh , the grill grate , but I can tell you it's hot .
So let's say you're out in the woods and you don't know the temperature , use your hand .
This is pretty hot .
It's super hot over the middle .
I can't hold my hand there more in a few seconds .
My guess is the middle is probably close to 1000 degrees .
I'm gonna cook out here on the outside of this fire to start with .
So I'm gonna go ahead and get my steak here .
And what I'm trying to do is I'm gonna go a couple of minutes aside to try to cook it nice and even listen , that sizzle , press it down on that grate .
Now , what I wanna do to cook this nice and evenly , I'm gonna cook this minute and a half , couple minutes on this side and then I'm gonna flip it over and I'm gonna do the same thing on the other side and I'm gonna tell you up front , depending on your cooking .
This isn't gonna be the most beautiful presentation .
This is cooking on stainless steel bars are just vertical here .
They're not diamonds , not anything pretty .
I could spin this a minute in 45 degrees and make beautiful diamonds .
In fact , I may do that just to show you , but we're going to kind of flip this over after those first four minutes , we're gonna flip it every 45 seconds or minute again just to help it cook really evenly .
And the presentation isn't gonna be like the prettiest thing we can make .
And that's ok .
I'm running a timer over here on my iphone that I obviously started a little bit late .
We think it's been 30 40 seconds .
So use your trusty uh timer here and let's just let this cook .
I'm gonna see if we can get to two minutes .
I'm gonna flip it over again just to help it cook nice and evenly and let it keep rolling .
If you want to put some added pressure on it , you can put a little weight .
This is a , this is a burger press .
I have from Iron Grove .
Beautiful hand forge .
If you want to keep some weight on it , if you're worried about your presentation , if you're worried about your diamonds , but this is , this is gonna be really , really hot .
So , uh I don't have to worry too , too much about that .
If you guys wanna see what the diamonds will look like , we can turn this about 45 degrees .
I'm gonna put it on a new piece of metal , press it down to finish out that first two minutes .
You could use one of these pigtails to flip .
I got this insulated glove .
All right .
There we go .
Rib eyes are interesting because they got that fat in the middle .
So I wanna help them kind of keep shape there .
But you can see that nice char on there .
Uh Those charred bits are flavor and what I love .
So we're gonna go upwards of two minutes on this side and then we're just gonna turn this thing every which way until we get to our desired temperature .
I like my steak medium rare , which is 1 30 to 1 35 .
That means I need to pull this steak between 100 and 20 125 degrees internal right in the middle .
When I pull it , it'll carry over cook till get till we get right in that medium rare range .
Uh , and we'll rest it with some butter over here while that's happening .
All right , we've been just at four minutes .
Let's flip it again .
Now , I'm gonna basically gonna turn this thing every different direction .
I like to go on new pieces of the metal .
You don't have to do that .
But again , it's super hot here .
So I'm gonna kind of stay on the perimeter of that fire and let's use our instant read and check right in the heart of this state .
We're at 74 degrees .
So we've got a little bit to go .
So we'll be able to flip , you know , do what you want , but I'm gonna try to flip it probably every 45 seconds or so .
Just get those nice charred bits all over this steak .
So you can see this side didn't get as many as much char .
So I'm gonna , now on this flip , I'm gonna go , let's go over the hot part right there .
Oh , that's hot already .
Smells good with that fat dripping down in that fire .
All right , this is super hot .
So I'm gonna bust in my spatula here flip again and there's some that got some char on at that time , for sure .
All right , we've been another 45 seconds .
So now kind of for the rest of the steak , I'm gonna stay out here on the edge .
So the cooler part of the fire and grill to let that thing come up to Tim .
All right , we're gonna go one last flip .
I try to go this other direction .
Not only am I flipping it , but I'm also spinning it because I think we're just about there .
Use your instant re thermometer to get right in the heart .
All right , we're done .
I'm gonna rest this on this pan .
Oh , that looks good .
Now , I like to rest my steaks with a little bit of butter .
This is unsalted butter , nice and plain .
You could use a compound butter .
I don't think it's a huge deal if you use salted butter , but there's a lot of salt in the seasoning .
So I'm going with this , I'm gonna put it over here where it's cool and we'll see y'all back here and I don't know , 10 minutes when it's time to eat .
All right guys , this steak has rested for about 10 minutes .
You can see the butter melted over it .
Uh The , you that's important to let it rest because the juices will kind of redistribute throughout the steak .
Um So that way you won't cut into it and all those juices run out and rob yourself of a really juicy bite like I always say , plus this has been sitting in this pan and this butter .
So it's gonna be delicious .
Let me , I'll talk to you about a little , a little side dish here .
So check out these potatoes super easy .
So I cut up some really small gold potatoes , have them uh parboiled them for like eight minutes .
Uh And then I coated them in olive oil and meat .
Church garlic and herb threw them in the trigger for 30 minutes at 400 degrees on a pan .
And let me tell you something about these .
This is a great easy side .
They're fluffy , but they're also crispy .
Gotta make those .
I'll put the recipe down below .
All the recipes are always in the description .
Uh and they're also always on meat churchch dot com .
But let's see how we did .
I mean , look at this steak .
You got this gigantic spinalis huge .
I'm gonna start right here .
We were temping right here in this portion .
So that's where we're gonna start .
See how we did look at that .
That's a beauty is a OK with me and you can see it's cooked really evenly .
I'm gonna go and get me a little bite here .
Let's see how we did 10 more tender than your mother's love my dog .
She knows what's up .
All right .
Only because I love you .
All right .
So that's that part .
Let's get over here in the spinal .
That's the good stuff , right ?
If you're , if you're splitting a steak with your wife , this is a part , you give your wife and this is a part you keep for yourself .
My wife doesn't watch my videos .
So she doesn't know that that's what I do but spin that open .
Look at that spinalis man .
This is gonna be so tender right here .
This is crazy .
Can make easy work of this with my new Iron Grove knife .
Thanks Daniel golly .
I don't know what y'all are gonna have .
Good Lord .
I'm gonna need a minute .
So I love the flavor from the seasoning .
I'm just gonna say that on the meat church .
You're gonna compliment your seasonings .
But um I , like I said earlier , I used to not put any sugar on beef .
I love that cooked directly over that open fire .
Really just with your senses and the instant red thermometer moving it around constantly .
You can see that it's cooked perfectly evenly all over the steak .
I mean , I'll show you both sides of that and , you know , I love all the different ways of , of cooking steak , but there's just something about the primal nature of just cooking that directly over fire and the flavor you get from that .
That's tough to beat my friends .
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