< Back to Blog
Original link:

2023-07-09 14:12:51

Save $80 Every Time You Go To The Grocery Store Buying Ribeye Steaks

video content Image generated by Wilowrid

I do not , the bone releases so much flavor and you can't tell the difference .

By far .

Today , I'm gonna be preparing for you a bone in dry age .

Rib eye steak .

You want to find a piece of beef that is beautifully marbled .

You've got a lot of veins of fat running through the beef and that's where the flavor is , this is probably about an inch thick 1.5 inch steak .

You can really get in there with a sear cook .

The perfect , perfect medium rare or rare steak .

It's a little different from your average steak because it's a little bit thinner .

Usually it's not quite as thick .

A steak cut , it can be a little tough , but you just sort of do cooking things to work your way around that first things .

First , we're gonna season our meat .

I like Montreal steak spice , which you can just buy in the grocery store .

So , what I'm doing is I'm gonna mix uh coriander and black peppercorns and some other stuff .

But first I have to smash up the coriander and peppercorns .

So I'm just gonna use a pan .

video content Image generated by Wilowrid

It's where we're gonna put our steak and our beautiful marinade and then back and sea it .

Ok .

So this is the final result , right ?

So we've got the rib on the steak now and we're just gonna give it a few minutes to rest and let the seasonings meld in for minimum five minutes , 24 hours in the fridge .

And in the meantime , we're gonna make our steak sauce .

Purists say a beautiful piece of meat should never be ruined by sauce .

But sometimes I like to get fancy schmancy .

I'm going to cream together the blue cheese and butter .

Look how nice and easy that is .

So we're gonna make a log , have a piece of cling wrap here and then you see you roll that up that my friends is a blue cheese butter log .

So ingredient number one ketchup and some other stuff too .

So , uh , vinegar , pepper salt , a little bit of hot sauce .

This is sugar .

video content Image generated by Wilowrid

We're gonna do Worcestershire salt , some mild flavored molasses .

And then I'm just gonna combine these , I'm just mixing them together .

All right .

And this is our steak sauce .

OK .

So now we're gonna make a , our delicious sauce .

So what we need is equal parts of vinegar and wine .

Two shallots that we're gonna cut very roughly .

These are some peppercorns , the peel of any citrus that you like .

I love Mayer .

Lemons .

Mayer lemons are more aromatic .

So now we're gonna bring this sauce to a boil and then we're gonna reduce it down halfway .

We have wine and we want to evaporate the alcohol and we want to concentrate all the flavors .

Perfect .

This will take about 5 to 6 minutes to cool down and then it will be ready to use it for our river sauce .

I'm gonna cut my Mayer lemon and some herbs that I have here .

So I'm gonna do basil mint and thyme .

We're gonna start separating four eggs , just a yolk .

That's gonna be the base of our sauce .

video content Image generated by Wilowrid

It's gonna emulsify with the butter and the pickling liquid that we did before I previously melt down the butter and cool it down because if you don't cool it down and it's hot while you incorporate it to your eggs , your sauce is gonna separate and you're gonna start seeing how the sauce starts getting , you know , thick and rich and that's it .

You see , it's creamy but it's not super thick .

And that's what we're looking for .

The last ingredients that I like to add are the herbs because we want the herbs to still be very fresh and the mushroom powder and that's it .

Just mix it .

I love it .

Exactly what I was looking for .

All right .

So , the next thing I'm gonna be doing is cooking the steak .

So I'm using a nonstick pan .

Not everyone has a cast iron skillet .

Ok .

You see before you the holy grail , a cast iron pan .

video content Image generated by Wilowrid

I've been heating this up in the oven with just a slick of neutral , high smoke point oil .

We're gonna cook it in our so machine .

What so machine does is that keeps the temperature the same for a long period of time .

It's 130 F .

So we're going to leave the steak here for an hour and a half and then we'll come back to it when ready .

So you just wanna wait for the pan to actually be on .

I just , I have a tendency to like put it on and then be like , ok , let's tie it , let's tie it .

So I'm gonna try and be patient an hour and a half later , our steak gets ready to go .

We're gonna take it out of the water .

It's very important to dry it very well because it's not , you're not gonna get that perfect searing .

All right , we're going , yeah , you got a little bit of a sizzle there .

I'm gonna sear this on each side for about four minutes , three minutes , 3 to 4 minutes till it gets very , very , very crusty .

And now we wait .

video content Image generated by Wilowrid

I would assume we're gonna keep going down right here .

We go .

Beautiful rib , eye steaks .

All right .

Now we get to the end .

So how are we gonna do this ?

This goes this way , this goes that way .

We're , we , we gotta deal with this .

So when you get to the end , the , the best thing to do is before , before your last cut , you gotta make a plan .

I gotta figure out how I'm gonna get this straight and how I'm gonna get a stake out of this one .

So I'm gonna take it and I'm gonna square up the other end .

Ok , square up the other end and then I'm left with one huge steak , which I'm gonna cut in half .

These might be a little thinner .

But again , different steaks for different people .

video content Image generated by Wilowrid

Here's the hardest thing about the searing method .

Patience .

I know you're not here , but it smells so good .

Like brown butter garlic , that marinade that we previously made the fat from the meat .

So good .

So good .

Great .

I think we're about ready to go .

Flip .

Oh , hello .

There we go .

And we're flipping .

Gotta hold your handle .

This pan is so hot .

All right .

Look at guys .

Can I just tell you what perfection is ?

This is so perfect .

Look at this and then I add some butter .

I know it's a lot of butter , but that's where the flavor is .

It's a great way to get like a nice juicy tasty buttery steak and then time a little bit more flavor and garlic .

And now we're gonna hold this with the butter .

This is the beauty of a cast iron pan .

video content Image generated by Wilowrid

It conducts heat so beautifully and it holds heat .

So I think that this is probably around as much as I want to cook it .

I like my beef pretty rare to medium rare and I think it's been on for about eight minutes which is with this thickness of steak as much as you really want to do this .

So machine cook the steak to the perfect medium rare .

So what we're doing here right now is just searing the meat because you don't want to overcook it .

This little girl is ready to roll .

We're good .

We have a nice sear a nice crust .

We're gonna turn this off .

Now we go into a super hot oven for , let's say eight minutes .

See you in a bit .

So this meat is ready to go and we're gonna put it in our cooling rack and then we're gonna let it rest for about do three minutes .

All right .

There we go .

Ok .

That's as good as it's gonna get off .

Go away .

No , I turned it on again .

I don't know what I'm doing .

video content Image generated by Wilowrid

So leave a little bit of fat on there again , that fat is gonna melt while it cooks .

So we want that , we want that fat in this flavor .

But that , here we go .

Nice rib eye steak .

Check that beautiful steak out .

Oh , my goodness .

Oh , remember as the rib eye goes down the stakes look different .

Ok , we got , we got one that looks like this and we got one that looks like this .

This almost looks like a strip almost because it doesn't have that , that wheel of fat in the middle .

And this one super pronounced fat in the middle .

video content Image generated by Wilowrid

Uh You gotta rest it because if you slice it right away after cooking all the juices are gonna come out and you want the juices to not come out .

So while this is resting , gonna take my blue cheese butter , which I've had in the refrigerator , we're just gonna slice , look at that .

Is that nice or what ?

We've got that sliced up and now it's time to slice it and plate it .

So the grain was this way .

And so we're just gonna slice it this way .

I like to cut against the grain because it's a little more flavorful and tender .

If you cut it the other way , the steak , it's gonna be tough and you don't want that .

I mean , come on .

Oh , so , so some of the juice is coming out because it may , it may have wanted a little longer to rest .

But that's ok .

Um Level one .

All right .

Ok .

Uh Oh yeah , it is .

It's bleeding pretty heavily .

We're gonna plete it right here .

Ok .

Here we go .

video content Image generated by Wilowrid

And then you take your beautiful butter and you kind of put it between your steak slices .

I'm just gonna add a little steak sauce on the side .

I'm just gonna put a little , like a dipping sauce kind of thing .

Almost put a little parsley on top of our steak just a little bit and now it's ready to serve .

Here's my steak friends .

This is my steak .

There's a nice steak .

All right .

So it's time to eat .

Mm .

Mm .

This is good steak .

I'd say that turned out great .

I mean , it really , I mean , it's like steak levels of chewy but not like wow , chewy delicious .

I'm gonna take another bite just to make sure he's good , you know .

Mm .

Very good .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.