It's me .
I at the barbecue house today , uh , restaurant , I go on with Tony .
So before I show you how to select your rib bite , I'm gonna show you how to cook the rib bite .
So first what we're gonna do , you see this piece here ?
Same piece as we had before .
We're gonna cut off about an inch and a half .
That's a nice steak .
I don't like to have my steaks too thin because otherwise they dry out .
What we're gonna do here is a nice chunk .
Look at this here .
This is fantastic meat .
Look at that .
This is what we want here .
So , what we're gonna do here is trim off the fat , just a little bit of fat .
We're gonna re trim it again .
And after we're gonna use this to cook our steak , it's gonna be the oil for a steak .
So we're gonna put this aside in a pan .
There you go .
And then we're gonna put the steak in the other pan and we're gonna move to the other station .
I'm gonna teach you how to cook the steak .
I'll see you in a second .
So we're at the range right Now , I'm gonna show you how to cook steak and thickness .
Now , remember thicker is better .
So , remember we have this , uh , fat here that we trimmed up .
We gonna use it as so our , our steak , if you use like normal vegetable oil , it's gonna burn out .
If you use butter , the butter is gonna burn out .
This is a thick steak .
So we need to take some time .
You see gonna make a little bit of smoke here , gonna turn the , turn the fire down .
You go , you want some smoke but not too much smoke .
All right .
So you see here our meat is all grilled .
It's all like brownish .
The pan is well off .
We're gonna take it as side .
Then we're gonna take our steak .
We're gonna see it .
Pepper .
Not too much .
Not too little some salt .
There you go .
And then we're gonna sear on shake in and here we go .
A proper thick steak is when you sear , you leave it in a pan and you don't touch it .
You count about a minute per side .
Remember my fire at me ?
We're not too hot , but we want to see the smoke here .
This is perfect .
If it smokes too much mean something is burning .
This is not what we want .
So remember at the same time while this is searing , we can see the other side of the steak here .
Now you're gonna ask me why a thick cut of steak the reason is , is when you can fry it or when you do it on the grill , it's gonna keep its blood on the inside .
If you do too thin , the steak dries up every time you're at home , you have a steak that's dried up because it's too thin .
You can't let it rest .
You can't let the juice out on the steak .
You see here , I want to touch it .
I really want to touch it , but I'm not touching it .
If I touch it , the sear is not gonna be perfect .
It's gonna take you how to make 30 seconds .
The other reason why I have like a , a thicker cut like this to get more flavor .
All the fat in the middle of the rib eye is gonna melt slowly and get it different layers of flavor .
It's gonna be super awesome .
All right , we're about here one minute now .
Remember at home , you know , with the pan , make sure you check your stuff .
All right .
So we're about a minute .
Let's flip it .
Make sure there's some oil everywhere .
Then we reflect it .
Look at this here .
This is the color you want .
You see all this fat here and this is all caramelized here s melting .
Nice and slow .
It's gonna make a delicious steak .
This is what you want .
Do not put the fire too hot .
Otherwise you're just gonna further the outside and then the inside won't be cooked .
You're like why is my steak cold .
Why is it ?
Too rare ?
What we're looking here for is a medium rare to medium .
The best way to get a , you can do revise medium well , but they're going to get tougher and tougher .
It's not a state designed to be done , like super well done or medium , well done .
You see again , here , some smoke coming out .
Not too much , just a little layer of smoke .
I want to touch it again .
I really want to touch it again , but I'm not ready yet .
It's just going to wait maybe another 30 seconds .
And after that , we're going to flip it on the side .
Apparently , we have a little camera problem .
We're back here only two seconds more .
So now our sear is almost ready .
So what we're gonna do is grab the steak from under and then we're gonna sear the top layer of fat .
Just hold it like this for maybe 30 seconds .
45 seconds .
We wanna make sure all seared properly .
Here we go .
Ok .
It looks awesome .
Now , the next step we're gonna do , I'm gonna put this steak down for a second size .
Is it ?
Here we go .
We're gonna pick up the steak and now we're gonna let it rest on the grill .
There you go .
See , that's here .
That's perfect .
So , what we're gonna do now , we're gonna let it rest for at least six minutes .
You can't , don't worry about letting it rest too long six minutes , eight minutes , 10 minutes is perfect .
So we want to do is let the juice settle inside .
And then after that , we're gonna show you what to do after 608 minutes catch you in a second .
Our steak is seared for about 7 to 8 minutes more to eight minutes side .
Now , what we can do , remember this fat we had before .
Now we're going to it very , very hard .
So I got a pan here .
It's very hard .
You see fire about me , maybe a little bit more .
We're gonna put it inside .
We gonna leave it there and we gonna cover it .
It's gonna take about 30 seconds .
What we want to do is make the fat so crispy , it's like a Canadian bacon or , or something like that .
So maybe my too much smoke here and turn it down a little bit .
There you go .
Yeah .
So like I was saying , I want the fat super crispy .
So in addition to your steak , it's gonna be super tender and delicious .
You gotta piece the fat that you would normally throw in the garbage or not need to leave on the and then you know you're gonna get this , you get two different flavors out of it .
So I think we're about soon gonna be ready .
Let's just leave it there , let it close and make sure it's all , it's all melting , nice and finished .
I can put this aside .
All right , we're good here .
Hoping I , again , we're gonna cover for another maybe 30 to 45 seconds .
This is a fast operation .
You're gonna see , I'm gonna use another pan to finish , to cook on the steak .
And here I have half enough butter and water melted together .
The reason is , is when are we going to put this in the pan ?
The stay back in the pan , you put just butter , it's gonna burn out .
If we do this , the butter is not gonna burn out and then we can re sear our steak fish with something here , but that's ready .
I also have a chunk of butter that we gonna use after to butter the steak .
It's gonna give it super crisp , super caramelized .
It's gonna be awesome .
And then we're gonna finish it with a break of rosemary at the end to give the final touch on top of a multi layer in our steak .
Very , very simple .
I think we're about ready here .
Right .
Yeah , I think so .
Go see what happened .
Invest you know .
Oh Look at that .
So beautiful .
And here .
So the pan is still hot so we can move this on the side here and then move our pan .
Let this go on the side here .
We're gonna raise the volume that we gonna raise the temperature a little bit here .
Make it warm .
And like I said , our butter and our water , we're gonna drop it in the pan right there .
Sure .
The entire pan is oil and then we're gonna drop our steak each side here .
You see , we're gonna grab it , just bring it over bubbly and we drop this thing here .
I'm gonna raise the temperature a little bit in the water because there you go .
And then this is gonna go very , very fast .
We're talking about 30 to 45 seconds .
It's not hard enough .
There you go .
So let's do that .
Let's do as you can see , my time is not smoking .
Too much .
Resist the urge of touching the state don't touch it .
You're gonna see it here .
Yeah , I think that's ok here .
Don't touch it .
Don't be like I did about maybe another 20 seconds I think mostly make sure you got good ventilation at home .
Yeah .
All right .
Thank you .
We can move to way .
I'm gonna drop my butter in and then we're gonna butter .
Nice pictures of butter .
All right .
You see the butter is probably now and then we eat butter ice .
All right .
Then we're gonna add our strip inside as well to get the flavor .
There you go .
And then we just butter , butter rice .
I call this butter right in there .
I don't know if they're real actually .
Right in here .
I said a little .
So here we go on , on , on , there we go .
Ok .
So the party is gonna be fantastic .
I think we're about ready here .
Two more seconds , we stop the fire we're not .
Then we've got to put it on the board here like this .
Just fantastic stay .
So I'm gonna grab it knife and my tongue .
Look at the color of it , look at it .
It's beautiful and now I'm gonna slice it just to show you what happened on the inside , right ?
So here's the first slice .
There you go .
And let's slice again .
Look at the interior of the steak .
You see the layers of cooking inside .
That's a double cooking technique .
Actually , you see the outside is all nice and crisp .
The inside is maybe medium to a little bit more medium rare and , and it's gonna melt in your mouth .
So I'm gonna wrap this off .
Actually , I'm gonna slice it .
I'm gonna eat it after .
So I'll catch you in a second .
I'm just gonna , and everything and then I'll show it to you .
Thanks .