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2023-07-08 09:17:05

Flame Grilled Rib Eye Steak

video content Image generated by Wilowrid

The reason cutting a thick steak is good is because if it's too thin , you can't cook it properly .

It heats all the way through in no time .

And before you know it , your steaks overcooked .

So we'll cut these into good size chunks and we're gonna season them up , but we're not gonna season them up just yet .

We're gonna season them about three quarters of the way through the cook .

So I'll trim this one here off .

This one can go to the dog or the cat .

You can move the grade around if you didn't target it .

Right .

Just like this , slow the grade around a bit .

video content Image generated by Wilowrid

Keep the flame on it , flip it , flip them over , flip this one and keep it sizzling .

Yeah , we're not worried about timing or anything because we're gonna cook with a probe thermometer .

And this is your friend .

You want one of these , you don't want to be guessing with , uh , pushing the hand bullshit and the , and the minute timing and all that this tells the truth .

So currently I know internally this steak is 99 F .

Ok .

This one here is 100 it's 99 degrees .

Uh This one here , keep it going .

Don't be afraid of flames can keep checking all the time .

And if you need to give it a break , just take it off over here to the cool zone .

Give it a break .

We're aiming for 100 and 15 F .

video content Image generated by Wilowrid

So flip it over .

Move this one to here .

This one here , this one here needs a bit of more heat by the look of it over to here .

Now you can reverse sear as well .

And basically that means exactly what it sounds like as you cook it over here in the cool zone with the lid on first and then finish it over here .

So we're searing first and we're gonna take it off the heat to give it some indirect cooking .

Right .

I think that that's not looking good enough .

So we'll move these over here .

So over here .

Yeah .

Don't worry about trimming the fat , leave the fat on , leave everything on the meat .

Let it cook as is .

video content Image generated by Wilowrid

Now , I'm gonna add some of our big Texans rub .

It does contain sugar .

So we don't really want to put that on in the beginning because you'll get the sugars caramelizing it .

It'll look burnt and charred and you don't want that .

So little seasoning here .

Quick flip a little more seasoning on the top and lid on .

We're aiming for a temperature of about 100 and 15 degrees before we take it off and we're gonna wrap it in foil .

We're gonna let it settle calm down .

You don't want to take a steak off the grill at the cook temperature because it will continue to cook as you take it off .

video content Image generated by Wilowrid

So we're gonna take advantage of letting it continue to cook with the built in heat and that's gonna be by wrapping it up with foil .

Ok ?

Look at that .

So on here .

Ok ?

If you wanna put ketchup on these , forget about it .

We're gonna make some , it's a Japanese dish .

It's made from sesame oil .

Uh salt and scallion .

You want nice small pieces for this .

So we'll just run through them once , keep them as fine as possible .

And we're gonna add the salt and the sesame oil and we're gonna set them aside for maybe 15 , 20 minutes .

This will keep for up to a day in the refrigerator .

So just chop them up nice and fine .

video content Image generated by Wilowrid

This is something you typically find in a Japanese restaurant with charcoal grilled beef on bamboo skewers .

But we're gonna use it on our steaks because it's a fantastic flavor .

And now we're using a light sesame oil .

You can get dark and light .

Look for the light .

You don't want to go for the dark .

It's too bitter .

What the salt is gonna do is it's gonna extract the flavor from the scallion .

It's gonna sweat it out .

So that's about all it takes into the bowl .

Probably about a tablespoon of se of sea salt .

Don't use iodized salt , table salt .

A couple of minutes of the sweating out .

OK .

So the , the scallions uh the salt is extracted the moisture from the scallion .

It's kind of reabsorbed .

You can see it's a little soft .

And next step is just to add a sesame oil barbecues and give it a bit of a stare out and add a little and give it to our food critic on board .

video content Image generated by Wilowrid

You got that .

The Lord have mercy .

We go .

You Pit Master privilege there .

I'm gonna try the next bite .

There it goes .

Wow .

Hm .

So the next time you're looking for a way to cook steak at your pit .

Check out barbecue pit boys dot com .


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