My go to ribeye recipe is good salt and maybe a little black pepper. Smoke a couple of nice 1-1/2” 24oz ribeyes at 180 degrees in my pellet smoker until it reaches 115 internal. Then I sear them over a 600 degree lump charcoal fire on a cast iron grate for about 90 seconds per side or until they hit between 125-127 degrees internal. Absolute perfection!
Can everybody see kents mouth watering with every word of the beef language thanks for the tips and tricks always helpful because you guys are always entertaining appreciate the work you do
Huh, and to think did this at random when I bought a huge 22lb angus ribeye at Costco and turned it into many small 6-8oz steaks by peeling back the different muscle groups. The "scooby snack" portion often becomes very rich and tender stew meat - you won't have any better a stew!
Kent, thank you for inviting experts to come in and explain things on your videos. It just goes to show you truly care about great food and wanting to share how to prepare it with all your viewers. We thank you and you are truly appreciated. Would love to meet you and Shannon and the pups someday, but know that you’re very busy. Thank you and God bless.
So great to see the younger generation still has folks that want to preserve and carry on traditional arts such as butchering. To me her skills are more valuable than coders and network mangers or Instagram influencers will ever be.
I think its great people can turn literally anything into a career instead of living in the dinosaur age of the 1930s where you were just a wage slave to a factory or a corporation. I understand your bitterness since those opportunities weren't available to you growing up though. Society will continue to change with or without you though.
@@rosskaske6357 - That doesn't take anything away from what he said. Just because he wouldn't be able to share his thought online doesn't mean he couldn't or wouldn't still hold to the same opinion/ conviction.
Kent thank you for all that you have showed me over the years, your cooking and comments have really encouraged me to be the best I could be and I want to thank you for your info god bless you and keep doing what you love
I always seem to migrate to your videos with perfect timing! Tonight we are cooking some Ribeye for my birthday dinner. I always get a good cut of beef for my birthday dinner every year. Thanks for the information!
I really appreciate these types of videos. It’s educational AND I get hungry enough to add it to my menu to try myself. Also! Kent and Shannon, I made your blueberry and lemon morning cake for a couple at church this past Tuesday. They shared with family and neighbors and they said they’ve never had so many people call with compliments and wanting the recipe! The husband joked saying he licked the cake container clean! 😂 Thank you for sharing!
7:21 So wonderful to hear endearing comments like "darlin'" and "sugar" and not be afraid to say it out loud... as it's a compliment!👏👏👏👏👏👏🏆🏆🏆🏆🏆🏆😀NICE moves from you both.. what fun.
Amen to that. Nowadays ya gatta worry about the PC police turning a completely innocent/wholesome moment into something it's not all in the name of severely misguided feel good liberal bullsh!t.
That young lady definitely puts the science in meat. She gave me a great idea for how to do more with a regular ol rib roast, which I’ll be doing this weekend for my hunting buddies since it’s opening turkey season. As always it’s fun to watch these videos because Mr. Rollins is always having fun. I don’t think anyone could be around Mr. Rollins and NOT have fun!
Great video. I’ll tell you my favorite steak story. We finished tank gunnery in Germany many, many moons ago. When everything was clean and put away, we had a steak barbecue. First Sergeant cooked the steaks and the battalion commander and sergeant major served them to the troops. Wasn’t the best steak (that was at Cattleman’s outside of El Paso), but the experience was great.
@@delendaestcarthago564 iam bad 😞 it's a 72oz, sorry. I live in Daytona beach FL and we had a place called the cattleman's a few years back and they offered a 92oz for the challenge to get on the wall of fame. The '92' was in reference to a local country music station called the Frog. 🐸
I've eaten at Cattleman's! First meal I had when I got back from Korea. A few years ago in the winter at Fort Bliss, I had my tank driver bring out a pack of steaks and we cooked them over the Support Company's potbelly stove (I bribed their Company XO to let me use it by cooking him a steak too haha!) our 4 man crew warmed our bellies with some delicious steak before heading back outside into the snowy desert night. Good memories and thank you for your service!
My fave steak Kent,, I'll have 1 of each cut, medium rare at most & rare is fine, large baked Idaho tater with butter, sour cream, chives with s & p, creamed spinach on the side & I am set
I love Kent so much. He has such a great way of explaining things so everybody can understand. Dianne was great too! I’m defiantly going to do that thing with a rib roast!
Thanks for sharing this video. That is great looking steaks. Much appreciation to our farmers and ranchers for helping to feed us. Thanks to our troops and our vets for their services for us. Cheers Kent and Shannon! ✌️
Great information video and thank you Diana for all the helpful tips. Congratulations cowboy Kent on hitting that 2 million subscribers! May our dear Lord bless y’all!
I learned more about cuts of beef from this here video than I have in a lifetime of slashin' and gnashin' anything from the local grocery stores selection of cuts. Who knew bovine anatomy was something we all could have learned in school? Great work y'all and thank you for sharing!
hey great tips on a ribeye! I am a KCBS certified judge for BBQ Comps and I didn't know about the 3 muscles of the ribeye! That beef looks fantastic!!!!!!!
I love grilling ribeye steaks. Every year around Christmas they have a sale so I'll buy a few big ribeye roasts and have them sliced into nice steaks. That way I'm able to make good steaks for the family a couple times a month all year long and I'm not paying a fortune to do it. Once it's all cut up I usually end up with 30-40 steaks.
You can't beat a well cooked steak with vegetables all you can do is equal it. Great video again and a bit of a cutie helping you with it. Have fun mate!
Kent try this, season with coarse salt, coarse pepper, garlic powder and onion powder then smoke on low heat for 3 hrs, after that sear both sides till they are a little charred and enjoy you won’t be disappointed I did this on a porterhouse steak it blew my mind
Especially those who serve America & Americans. Not there government which is a huge difference most don't seem to understand. Especially those who often claim to.
I learned something very important. It's been too long since I had a good steak. Time to fix that! Thank you Kent, Diane and Shan for a great video. Hope the Food Inspectors at home weren't too jealous!
You need to open a restaurant in my town so I can eat there everyday. I have followed your recipe for cooking a prime rib roast and it comes out perfect every time and everyone raves about. Thank you for doing these videos I love them! 💖💖
When the hat comes off, you KNOW it's seriously good! Ribeyes are my favorite to grill, too. (at least as long as I can afford to keep buying them...) I sprinkle with a lil s&p, and grill over a cherry or apple wood fire. If I'm feeling feisty, I'll use granulated garlic and cajun seasoning (no salt kind) or Garam Masala. Goooooooooooooooooood eatin'!!! A cold beer to go with it is mandatory.
I worked in the meat industry from grocery store to kill floor. Cut hundreds of pounds of ribeye. Never knew the names of the three muscles. Never even really considered the three separate muscles of the ribeye. Was all one steak or roast to me. Learn something new every time I watch Cowboy Kent
I have to say I've been cutting up a lot of deer moose and Elk never knew that much about beef until today I learned so much I've already been telling people about it the butcher here at my place where I live is a good friend of mine I'm going to talk to him about it tomorrow morning you guys are amazing
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My go to ribeye recipe is good salt and maybe a little black pepper. Smoke a couple of nice 1-1/2” 24oz ribeyes at 180 degrees in my pellet smoker until it reaches 115 internal. Then I sear them over a 600 degree lump charcoal fire on a cast iron grate for about 90 seconds per side or until they hit between 125-127 degrees internal. Absolute perfection!
Great video, Diane needs her own TH-cam to teach the rest of us proper meat terminology
I really enjoyed watching two people talk about, cook, and eat something they are both knowledgeable about and love. Many thanks.
Really enjoyed the video Kent. Diana has a great way of explaining things too.
Can everybody see kents mouth watering with every word of the beef language thanks for the tips and tricks always helpful because you guys are always entertaining appreciate the work you do
Great having Diana on. You continue to bring new twists and great information to your program. Thanks Kent, Shannon and crew!
This was spectacular. Thank you. She’s a smart and sweet woman.
Thanks for the tip to unwind the ribeye roast. Never done that, but will in the future.
Meat scientist knows her stuff!!! Looks good and I learned something.
Huh, and to think did this at random when I bought a huge 22lb angus ribeye at Costco and turned it into many small 6-8oz steaks by peeling back the different muscle groups. The "scooby snack" portion often becomes very rich and tender stew meat - you won't have any better a stew!
Always a pleasure my man!!!! Hats off to all !!! Cheers my good buddy!!!
What a man. Love this channel and love the guests
Kent, thank you for inviting experts to come in and explain things on your videos. It just goes to show you truly care about great food and wanting to share how to prepare it with all your viewers. We thank you and you are truly appreciated. Would love to meet you and Shannon and the pups someday, but know that you’re very busy. Thank you and God bless.
So great to see the younger generation still has folks that want to preserve and carry on traditional arts such as butchering. To me her skills are more valuable than coders and network mangers or Instagram influencers will ever be.
Agreed!
without the aforementioned two you wouldn't be able to make this comment...
I think its great people can turn literally anything into a career instead of living in the dinosaur age of the 1930s where you were just a wage slave to a factory or a corporation. I understand your bitterness since those opportunities weren't available to you growing up though. Society will continue to change with or without you though.
@@rosskaske6357 - That doesn't take anything away from what he said. Just because he wouldn't be able to share his thought online doesn't mean he couldn't or wouldn't still hold to the same opinion/ conviction.
@@Curly_Maple Maybe we would be better off if nobody could share their thoughts online, then.
Kent thank you for all that you have showed me over the years, your cooking and comments have really encouraged me to be the best I could be and I want to thank you for your info god bless you and keep doing what you love
I always seem to migrate to your videos with perfect timing! Tonight we are cooking some Ribeye for my birthday dinner. I always get a good cut of beef for my birthday dinner every year. Thanks for the information!
Great guest right there ! She’s chock full of great information. Learn something new everyday
Wow.
Thirty years I had been a professional chef. I only knew two types, rib eye roast and ribeye steak.
This was tot awesome!
Don't worry every ones always learning new things, Even professionals.
Where I live in Northern California, you're talking about a $25 a pound piece of meat.So I am really grateful for the cooking science lesson.
I really appreciate these types of videos. It’s educational AND I get hungry enough to add it to my menu to try myself.
Also! Kent and Shannon, I made your blueberry and lemon morning cake for a couple at church this past Tuesday. They shared with family and neighbors and they said they’ve never had so many people call with compliments and wanting the recipe! The husband joked saying he licked the cake container clean! 😂 Thank you for sharing!
Your videos are very calming and a fun/relaxing way to learn. Bless you
God bless you and yours, Kent. Thank you for remembering us.
Love you Kent. She is amazing! You are incredible together wonderful lesson
That looks amazing. Some of the finest food on the planet right there!
7:21 So wonderful to hear endearing comments like "darlin'" and "sugar" and not be afraid to say it out loud... as it's a compliment!👏👏👏👏👏👏🏆🏆🏆🏆🏆🏆😀NICE moves from you both.. what fun.
Amen to that. Nowadays ya gatta worry about the PC police turning a completely innocent/wholesome moment into something it's not all in the name of severely misguided feel good liberal bullsh!t.
Such a FUN video! Diana should be a regular on the channel!
That young lady definitely puts the science in meat. She gave me a great idea for how to do more with a regular ol rib roast, which I’ll be doing this weekend for my hunting buddies since it’s opening turkey season. As always it’s fun to watch these videos because Mr. Rollins is always having fun. I don’t think anyone could be around Mr. Rollins and NOT have fun!
Kent I am from Lawton, Oklahoma and I appreciate when people speak in Okie
God bless you and your family Kent. Always a pleasure clicking as soon as i see that video notification.
Great video. I’ll tell you my favorite steak story. We finished tank gunnery in Germany many, many moons ago. When everything was clean and put away, we had a steak barbecue. First Sergeant cooked the steaks and the battalion commander and sergeant major served them to the troops. Wasn’t the best steak (that was at Cattleman’s outside of El Paso), but the experience was great.
Hell yeah brother. Pre patrol steak in Afghanistan was my favorite
Did you ever eat at the big texan in Amarillo? If you do try the 96 ounce r
If I make it to Amarillo, I’ll make it point up have one.
@@delendaestcarthago564 iam bad 😞 it's a 72oz, sorry. I live in Daytona beach FL and we had a place called the cattleman's a few years back and they offered a 92oz for the challenge to get on the wall of fame. The '92' was in reference to a local country music station called the Frog. 🐸
I've eaten at Cattleman's! First meal I had when I got back from Korea. A few years ago in the winter at Fort Bliss, I had my tank driver bring out a pack of steaks and we cooked them over the Support Company's potbelly stove (I bribed their Company XO to let me use it by cooking him a steak too haha!) our 4 man crew warmed our bellies with some delicious steak before heading back outside into the snowy desert night. Good memories and thank you for your service!
Such a fun video and I learned a lot of meat terms I'd never heard before. Diane is fantastic and a great dancer as well.
This was great and I'm hungry now. You know some really nice people Kent and the she knows her stuff.... so well explained! Thank you for sharing!
My fave steak Kent,, I'll have 1 of each cut, medium rare at most & rare is fine, large baked Idaho tater with butter, sour cream, chives with s & p, creamed spinach on the side & I am set
Gettin' fat just thinking about how good that would be.
A perfect meal Logan.
@@gotdangedcommiesitellyahwa6298 👍👍👍, lol, mmmmm......
@@delendaestcarthago564 my friend, thank you very much
I like my steak well done medium well at least. I don't want my steak to moo at me while I am Trying to eat it
Thanks for the education and entertainment. Enjoy!
I love all the Kent videos, but this one made my weekend! I obsess about ribeye. FUN!
Thank you Kent for always posting such warming and humble videos they are such a blessing
That was a great episode with the co-host and she did a great job it was informed and well she was so cold and candy on the cake
I love this video. Once she calmed down, she was talking my language.
I learned a lot ❤️
I love to cook but not really into cooking shows....... Except for yours. Ty CKR!
I love Kent so much. He has such a great way of explaining things so everybody can understand. Dianne was great too! I’m defiantly going to do that thing with a rib roast!
Kent looks like you mouth is watering the more steak language you here !!!!!!!!!!! Thank you for tips and tricks Always educational
Thanks for sharing this video. That is great looking steaks. Much appreciation to our farmers and ranchers for helping to feed us. Thanks to our troops and our vets for their services for us. Cheers Kent and Shannon! ✌️
My favorite steak! Thanks for this steak lovers delight.
Outstanding ! ! !
Adding a little bit of science with some traditional knowledge in cooking a steak. Well done Kent Rollins and crew.
Heck yes. Can't go wrong with Kent's recommendations!
Thanks Diane! That was brilliant.
Thanks Ron, just starting watching two months ago. One of the last two million.
Thank you for the education. That meat looked delicious. I love this show. God Bless America!
Two of you are a great team. Tons of personality and absolutely professional very helpful video.
Great information video and thank you Diana for all the helpful tips. Congratulations cowboy Kent on hitting that 2 million subscribers! May our dear Lord bless y’all!
I learned more about cuts of beef from this here video than I have in a lifetime of slashin' and gnashin' anything from the local grocery stores selection of cuts. Who knew bovine anatomy was something we all could have learned in school? Great work y'all and thank you for sharing!
This was the most fun I have had watching Kent since the tarp blew down.
Kent looks like you mouth is watering the more steak language you here !!!!!!!!!!! Thank you for tips and tricks
Very educational, and thank you for thanking the Veterans and Soldiers
Kent, got your Original Seasoning, Mesquite Seasoning, and Salsa last week…. LOVE LOVE LOVE it! Thank you!
hey great tips on a ribeye! I am a KCBS certified judge for BBQ Comps and I didn't know about the 3 muscles of the ribeye! That beef looks fantastic!!!!!!!
Wonderful presentation, the cowboy is a great cook and a wonderful entertainer
God bless you and Shannon and the pups
OUTSTANDING, MR. COWBOY KENT !
Dinner and dancing, what a treat.
I love grilling ribeye steaks. Every year around Christmas they have a sale so I'll buy a few big ribeye roasts and have them sliced into nice steaks. That way I'm able to make good steaks for the family a couple times a month all year long and I'm not paying a fortune to do it. Once it's all cut up I usually end up with 30-40 steaks.
Always enjoy learning how to cook better.
You can't beat a well cooked steak with vegetables all you can do is equal it.
Great video again and a bit of a cutie helping you with it.
Have fun mate!
Nice to see they still make Ribeyes, problem is I don't know anyone, ANYONE who can afford one anymore!
Excellent episode. Great to learn new things. Thanks Kent!
Kent try this, season with coarse salt, coarse pepper, garlic powder and onion powder then smoke on low heat for 3 hrs, after that sear both sides till they are a little charred and enjoy you won’t be disappointed I did this on a porterhouse steak it blew my mind
Thanks for sharing with us Kent. Enjoyed the lesson on the Ribeye. Stay safe and keep up the good videos. Fred.
Dang I wish I was grilling! Thank you to all who served and are serving!
Especially those who serve America & Americans. Not there government which is a huge difference most don't seem to understand. Especially those who often claim to.
I was waiting for this one , cowboy Kent. thanks so much for sharing.
Learned something and loved it. Thank you again!! Keep sending these videos out, they're amazing.
Kent, you are a true, cowboy, 🙂🙂🙂
Yup. She picked the right one! The spinalis. That is the most scrumptious part of the ribeye...also called the ribeye crown.
Thomas Keller calls it the deckle! I almost lost it so now that’s what I call it.
I learned something new! I would love to watch more of her.
Thanks Cowboy. You teach us so much and We appreciate ya.
Learned a ton on this one as always. I would love to see more content like this!
super intimmidated by some of these cuts. Love the happy dance..
That looks absolutely awesome! Stay blessed!
Love it Kent what a well informed video thanks from across the pond 🇬🇧👍👍👍
I have never seen cuts that thick in a store. Amazing
I learned something very important. It's been too long since I had a good steak. Time to fix that! Thank you Kent, Diane and Shan for a great video. Hope the Food Inspectors at home weren't too jealous!
Ribeye Steak cooked in exquisite fashion. Thanks.
Recieve compliments from my side.
You need to open a restaurant in my town so I can eat there everyday. I have followed your recipe for cooking a prime rib roast and it comes out perfect every time and everyone raves about. Thank you for doing these videos I love them! 💖💖
I’m ashamed to say I’ve never prepared/cooked a ribeye this way before. I will be doing so tomorrow, and looking forward to it. Great video!
I been getting some wet age ribeye's from our local meat store here in sw Oklahoma best cooking I have done
Brother I can not get enough of your videos
When the hat comes off, you KNOW it's seriously good! Ribeyes are my favorite to grill, too. (at least as long as I can afford to keep buying them...) I sprinkle with a lil s&p, and grill over a cherry or apple wood fire. If I'm feeling feisty, I'll use granulated garlic and cajun seasoning (no salt kind) or Garam Masala. Goooooooooooooooooood eatin'!!! A cold beer to go with it is mandatory.
I worked in the meat industry from grocery store to kill floor. Cut hundreds of pounds of ribeye. Never knew the names of the three muscles. Never even really considered the three separate muscles of the ribeye. Was all one steak or roast to me. Learn something new every time I watch Cowboy Kent
Great Video! Thank you, young lady, you definitely know your steaks!
I have to say I've been cutting up a lot of deer moose and Elk never knew that much about beef until today I learned so much I've already been telling people about it the butcher here at my place where I live is a good friend of mine I'm going to talk to him about it tomorrow morning you guys are amazing
Well, I learned a lot! Especially about splitting up that rib roast!
That was informative, thank you.
I can't get enough Cowboy Kent! Just feel good, make you starving content!
As always another great vid. Diana had some great information. Thanks for sharing.
Incredible work. Great information from D. I hope Duke gets some of it!
He did
Awesome guest! Great info on my favorite cut of beef! Thanks 👍
I think you found a Dancing Partner... Shan can join too!!! Man that looks sooooo yummy!!! ❤️
Omg, Perfect !!! Now I’m hungry!!!
Thank you for the video very educational and helpful.
Wonderful interaction! Thank you for another great meat-lesson! You sure got me back on the cast-iron path again and I love it!
Great video and that young lady was impressive. She knows her stuff
that lady made it look so easy!
2 thumbs up!