My uncle is a butcher and we are always trying different cuts of meat and with different types of firewood We both go with ribeye cooking over pecan wood or mesquite … great TX flavor !
You can see that the NY has a little silver skin, & Ribeyes/Spencers always have fat I won't eat. Which is why I prefer Filets (with a marbling). If cooked properly, almost all renders ("melt") at ~133° ... and I rarely have more than one bite to skip. Usually, the entire steak is perfect. And that's my local store's Prime Tenderloin, which they sell for ~$20/lb (sometimes less). I can't quite tell if it's the Filet or just Tenderloin, but it's absolutely outstanding regardless. And lately, have 1.5" cuts at their sale price in which two steaks are ~19-20 ounces for $24. That's two 9.5 ounce steaks. The only thing I eat with my steaks are thick mushrooms I cut in thirds and saute with a little red wine. About 10 min before my mushrooms are done I take my Filet out the sous vide ... let it cool from 133° to ~115-120° ... before searing it for 90 seconds per side. One step I'm going to change: Instead of using a hot hot skillet with oil snapping everywhere ... I'm going to get a torch & use the smallest amount of Wagyu fat (it's shocking how little you need) to just coat the bottom of the skillet for non-stick purposes, without heating the skillet. Flip the steak when the top looks seared. And (like Ruth's Chris) just add the -butter- Ghee (the best & inexpensive clarified butter) _AFTER._ No need to make a mess with oil all around my stove anymore. All costs combined, steak, mushrooms, Ghee, etc. are under $17 per meal (excluding initial costs of the Sous Vide, pan, etc). Which, to me..? Is a BARGAIN. Bc my average result is better than "good" steakhouses that just aren't my favorite: Mortons (good, just not my favorite), Palms, etc ... I always prefer mine unless I screw up badly. My steak is usually about as good as Ruth's Chris, and 20% of the time it's at least better in my opinion. Granted, I've not used a torch yet, but I trust it'll be as good.
What grade of meat was it? Prime? Here in tx I went to a butcher n got some Akashi steaks, tried all cuts from strip, ribeye n sirloin. Still liked the strip over all. Strip was a lil pricey at $24lb. I've only cooked steaks on cast iron over oven flame. Seasoned salt n pepper. Sear both sides then lower the heat n based with butter n rose Mary. That's a game changer there lol.
I always prefer strip loin and rump steaks. Picanha is also one of them. They have a very high aroma and they are medium-rear and very juicy. Perfect...
If you seasoned ribeye better which one would you choose then? Choosing one of the two because of better seasoning doesn't really say which steak on it's own is better.
@@brendanfogel4573 havent had in a while but I'll pick some up and see how it goes. 75% of the steak I make is for sandwiches anyway, sounds like a good combo
Dude are you my long lost twin? I have the same shirt, shorts, same grilling style, and a very similar pool, except I have Boxer Dogs, live in CA and have a Weber Spirit II grill.
@@ryanmayacooks educate me. So when u say in a 24 hour dry brine u mean to just let it sit for all day aging for 28 days or does this mean every 24 hours you are doing something with the salt? Like adding more or putting more salt in, changing the salt to have new salt? Maybe a stupid question.
ill stick with the rib eye because of more fat . but i love both!! blind eye picking. i don't care what i get both are really good. Medium rare please !!!
@@johnlylemusic I agree! I need to make a vid with a bernaise sauce, its one of my favs. Hope you sub to my channel! Will make more steak vids soon. I have agreat chicken breast vid coming next week
My uncle is a butcher and we are always trying different cuts of meat and with different types of firewood
We both go with ribeye cooking over pecan wood or mesquite … great TX flavor !
You can see that the NY has a little silver skin, & Ribeyes/Spencers always have fat I won't eat. Which is why I prefer Filets (with a marbling). If cooked properly, almost all renders ("melt") at ~133° ... and I rarely have more than one bite to skip. Usually, the entire steak is perfect. And that's my local store's Prime Tenderloin, which they sell for ~$20/lb (sometimes less). I can't quite tell if it's the Filet or just Tenderloin, but it's absolutely outstanding regardless. And lately, have 1.5" cuts at their sale price in which two steaks are ~19-20 ounces for $24. That's two 9.5 ounce steaks.
The only thing I eat with my steaks are thick mushrooms I cut in thirds and saute with a little red wine. About 10 min before my mushrooms are done I take my Filet out the sous vide ... let it cool from 133° to ~115-120° ... before searing it for 90 seconds per side.
One step I'm going to change: Instead of using a hot hot skillet with oil snapping everywhere ... I'm going to get a torch & use the smallest amount of Wagyu fat (it's shocking how little you need) to just coat the bottom of the skillet for non-stick purposes, without heating the skillet. Flip the steak when the top looks seared. And (like Ruth's Chris) just add the -butter- Ghee (the best & inexpensive clarified butter) _AFTER._ No need to make a mess with oil all around my stove anymore.
All costs combined, steak, mushrooms, Ghee, etc. are under $17 per meal (excluding initial costs of the Sous Vide, pan, etc). Which, to me..? Is a BARGAIN. Bc my average result is better than "good" steakhouses that just aren't my favorite: Mortons (good, just not my favorite), Palms, etc ... I always prefer mine unless I screw up badly. My steak is usually about as good as Ruth's Chris, and 20% of the time it's at least better in my opinion. Granted, I've not used a torch yet, but I trust it'll be as good.
What grade of meat was it? Prime? Here in tx I went to a butcher n got some Akashi steaks, tried all cuts from strip, ribeye n sirloin. Still liked the strip over all. Strip was a lil pricey at $24lb. I've only cooked steaks on cast iron over oven flame. Seasoned salt n pepper. Sear both sides then lower the heat n based with butter n rose Mary. That's a game changer there lol.
What part of TX is that?
Friend, I almost licked my screen reading that description 😅
From my local grocery store, I'd say the rib eye is hands down. Only because of the tenderness.
I'll go straight cavemen on both! But that NY strip is🔥🔥🔥
yes for sure. Hahaha whats your fav way to make it?
@@ryanmayacooks I usually just sear them, then throw them in the oven... But everything is better cooked on a grill
Uday Hussain is that you?
I always prefer strip loin and rump steaks. Picanha is also one of them. They have a very high aroma and they are medium-rear and very juicy. Perfect...
How’s that Shun Hikari holding up so far? I wanna upgrade my old Premier Shun to a Hikari
Its really good! 4 years and counting dude. Which one do you want?
I like NY Strip over both ribeye n sirloin
I like A5 wagyu over both ribeye n NY Strip
@@hilton6ixeightya5 is trash
@@hilton6ixeightywhen you have no idea what you’re talking about lmaooo you can get ribeye and strip a5 wagyu steaks you were definitely lying 🤡🤡🤡
If you seasoned ribeye better which one would you choose then? Choosing one of the two because of better seasoning doesn't really say which steak on it's own is better.
ribeye prob
I had my first new york the other day and I think I may like it more then ribeye o.O
Yeah it just depends. how was it cooked?
You deserve way more subs man.
Thank you! Help spread the word for me be sharing the vid and subscribing!! means a lot
Both look great. Butter basted cast iron my favorite.🥩
its all about preference. i tend to go ribeye more but NY strip is also very good.
I agree!! Have you tried pichana?
No olive oil?
Ribeye is the way to go‼️
NY is my new favorite, but top sirloin isnt far behind
Skirt steak is my favorite
@@brendanfogel4573 havent had in a while but I'll pick some up and see how it goes. 75% of the steak I make is for sandwiches anyway, sounds like a good combo
Whaaaat? what do you like about sirloin?
@@ryanmayacooks top sirloin is really good too.
Most overlooked cut is the London Broil, cooked/sliced correctly it is amazing
@@jgregg7100 wow ok! thanks for tip
Ribeye better texture
NY better flavor
Dude are you my long lost twin? I have the same shirt, shorts, same grilling style, and a very similar pool, except I have Boxer Dogs, live in CA and have a Weber Spirit II grill.
lmaoooo lets go! Do you have IG? whats. your handle lol
Strip is better flavor and slightly better overall imo and a few dollars lower in price but y'all keep paying more for ribeye please.
28 day dry aged steak with a 24 hour dry brine in only salt is my favorite!! Doesn't matter the cut personally
I will have to try!! How much salt?
@@ryanmayacooks a good amount. Sort of depends on your personal preference honestly
@@ryanmayacooks educate me. So when u say in a 24 hour dry brine u mean to just let it sit for all day aging for 28 days or does this mean every 24 hours you are doing something with the salt? Like adding more or putting more salt in, changing the salt to have new salt? Maybe a stupid question.
ill stick with the rib eye because of more fat . but i love both!! blind eye picking. i don't care what i get both are really good. Medium rare please !!!
You’re awesome!!
Thanks!!! Help me grow I need it lol
I’m weird I only like ribeye medium well and Ny strip any way
thats interesting
NY STRIP IS 🔥
yes sir! What other steaks do you like?
Good dogs!
Very clean and manicured nails.
thanks
NY strip my favorite the meat just tastes better with the fat and everything
I like ribeyes more cause less chewy
Yea I just cooked up a NY strip. Ribeye always comes out much more tender, juicy, and flavorful. I wonder why the strip is more expensive.
Ribeye always
I agree
lol
Ribeye better
Ribeye is better.
Nicen 🤩
Kansas City strip
Your ribeye is too thick compared with the stip, so the seasoning did not get into the meat as deep.
New York strip all the way! Ribeye is too fatty and mealy.
I agree, only sometimes. What do you think about fillet?
@@ryanmayacooks I like filet too, especially if it’s done the French au pauv style, or with bernaise sauce.
How about you?
@@johnlylemusic I agree! I need to make a vid with a bernaise sauce, its one of my favs. Hope you sub to my channel! Will make more steak vids soon. I have agreat chicken breast vid coming next week
Cool shirt.. and the ribeye !
Am I weird for liking well done steaks? With that said I feel like rib eye is more tasty. My opinion might be invalid however 😂
Yes you are weird hahahah how well done do you like it?
*nahh u smart...no blood in our food* 😷
@Grinchso *save your breath fam...we want our food fully cooked,this is non-negotiable for us*
@@MappatsYasharahla th-cam.com/video/gLvQzwjI-IM/w-d-xo.html
I used to order meat well done, and I was 100% wrong. Medium Rare steak is phenomenal. There's no " blood" just clear juices.
I watched this for 7 min only to have you make no significant determination and tell me I'd have to try it for myself. Thanks for wasting my time bro
hahahaha
the steaks shouldnot be directly over the flames
Why not?
What a waste of time. I thought you would describe the difference between those 2 steak and texture.
Way too raw . I’d say below medium rare .
no such thing. he overcooked them actually.
They were both about medium.
WHAT? no way. How?
diskcuker