PERFECT Ribeye on Kamado Joe | 4 Minute Steak | 900 Degree Steak | Coal Fire | Hot and Fast
ฝัง
- เผยแพร่เมื่อ 4 ต.ค. 2024
- Today we are making ribeye steaks and we are cooking them in 4 minutes over a direct, incredibly hot fire. They will have a phenomenal crust and come out perfect:
MY KAMADO TABLE, ACCESSORIES AND SETUP: • My Kamado Joe Table, S...
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✅ PRODUCTS USED IN THIS COOK ✅
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💥 Instant Read Thermometer - amzn.to/2DQZTUV
💥 Heat Resistant Grill Gloves - amzn.to/341U1nc
💥 Black Nitrile Gloves - amzn.to/38B6E9j
💥 Meat Church Seasoning - amzn.to/3jE29zE
💥 Kick Ash Basket - amzn.to/39FhVFR
💥 Kick Ash Basket Divider - amzn.to/2Gfi9sx
💥 Replacement Kamado Temperature Gauge - amzn.to/36jrA5f
💥 Kamado Joe Grill: amzn.to/309MoZd
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✅ MY MOST USED COOKING PRODUCTS ✅
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: Kamado Joe: amzn.to/309MoZd
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: Joetisserie Attachment - amzn.to/3a1DBMt
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RECOMMENDED PLAYLISTS
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➡️ EASY Recipes on the Kamado Joe - th-cam.com/users/pl....
➡️ Kamado Joe Cooks & Recipes - th-cam.com/users/pl....
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✅ ROTISSERIE MUST HAVES ✅
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: Meat Church Seasoning - amzn.to/3jE29zE
: Rotisserie Basket - amzn.to/2Pa25cV
: Meater Probe - amzn.to/3gepd5H
: Al Pastor Marinade - amzn.to/34SynSy
: Joetisserie Attachment - amzn.to/3a1DBMt
: Instant Read Thermometer - amzn.to/2DQZTUV
: Heat Resistant Grill Gloves - amzn.to/341U1nc
: Kick Ash Basket - amzn.to/39FhVFR
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Awesome video man I’m definitely planning on buying a Kamado joe, but I do have some words of advice for the steaks though. You did good with the dry brine and pulling it out 30 min before it goes on the grill. Medium rare is around 135 and that’s when you pulled it, id pull it 125-127 then let it rest and the temp will go to 135. And your wife’s I would pull at 155. Now here’s why you were probably confused at the end with the color of the steak, you put the probe in the cap of the rib-eye. One thing I realized is when you don’t tie your steak with twine, the cap always cooks faster than the eye/middle part of the steak. So when you need to get a temp always put it in the eye of the rib-eye not the cap, if you want your steak to be evenly cooked then I suggest buying butchers twine and tie your steak and i promise it will be evenly cooked all around. Also, when you are resting them I never put tinfoil on my steak because every time I did to melt the butter it would raise the temp of the steak higher than what I wanted it to because obviously the point of tinfoil is to keep heat in and doesn’t give the steak a chance to cool down/relax. Last thing, put the butter on when you slice your steak, I realized it’ll melt regardless it does not take much heat to melt butter. Hopefully this helps, it’s all about trial and error, and taking notes every time I grill on what I did and what I need to change.
Incredible camera work on those moving shots. I felt like I was the steak.
I did some ribeye like this today nd they were fantastic. I went for 700 degrees but even so 2 minutes a side gave me a lovely medium rare steak. Delicious.
I did mine ribeye steaks yesterday in the Classic Joe. I just put the temperture on steak house and both sides 4 minutes to get them medium. They were still juicy and they didnt burn
I thought it was a great video, don't pay attention to all these negative comments. That's exactly how I cook them ad they are always fantastic.
I'm going to cook it tomorrow. Can you tell me your method, how do you start grilling? What temperature do you use? How many degrees? How many minutes? Please.
Both steaks seem to be at the same cuisson (à point).
She said, “put mine back on”!!!
She’s VERY difficult
Doesn’t dry brine…but literally dry brined for 6 hours in the fridge.
6 hours isn't a dry brine - overnight is a dry brine. 6 hours is not nearly enough time to pull out all the moisture and then have the salt completely penetrate.
The steak was not burnt, but the seasoning was burnt for sure.
It was legit perfect. Season had full taste and a nice crust.
@@AngeloBodetti I enjoy a lot of pepper on my steak but always worry about it burning on high temps. But then I grill on the lower position so the flame is much closer. I’ll try the higher position high heat
The instant read thermometer is key. So you can keep checking quickly and make sure you don’t accidentally over cook
"Not burnt."
Steaks: *Shot by cops*
Women order steaks well done, then proceeds to complain about it being dry.
🤣🤣
Inside beautiful. Outside, your seasoning burned. Pepper is easily burned at hi temps like that.
Lol whatever it was, it was incinerated 😂 looked good in the middle though 👍
That crust was awesome! Full of flavor and crunch
😩😂😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭😭💀💀💀🤦🏼♂️
Forgot to “green screen” the subscribe overlay. Whoops.... Meat temperature guide in the video description.
Great video. I was surprised you put the grate on the upper level. Would the lower level be too much heat?
Yea exactly. I do lower level for a reverse sear, but if I’m only searing I do top level because it needs to survive a little longer to cook.
@@AngeloBodetti Good to know. One more question -- I see that you don't have the control tower totally open. Did you start with it fully open and then close it when it got to temp?
Yes, I leave everything all the way open until the fire actually catches, then as it gets close to temp is start closing vents to slow it down. It is much easier to get it hotter than it is to cool off, so the key is to not overshoot too much.
Great video, thanks. But how upset was your wife? :P
Haha always! I either throw hers back on or make or make an entirely different one. It’s brutal
@@AngeloBodetti just toss hers in the microwave next time…
🤣🤣
Why do women always want well-done steaks just give them some shoe leather😂😂
Brah. Wtf was that :( for one pepper and seasoning burns under high heat, only salt can make it through that. You destroyed those steaks :(
Weird how meat stays red even though well done, a well done steak is not a dry steak, you take off at 140 and rest and the center has just barely rid itself of redness. You don’t take a steak to 160 plus, that’s not well done that’s over done
Yea it’s a balancing act. My wife only likes well done but she goes based of color and it drives me up the wall
@@AngeloBodetti
Right 155 is suppose to be no pink but still has juice and flavor. You took that off at 160 plus and it’s still pink. The Farmers got them cows on drugs
Dude, you put the cooked meat back on the same tray that had raw meat on it. Big no no.
My wife took it inside and cleaned it while I was cooking and filming. Same with any cutting boards and knives we use. Always clean while cooking instead of after
She didn't do a very good job hahaha: 7:31
Please dont put music in a video like this, it adds zero value.