he probably didn't blaze, cause he mentioned he could wait 30 minutes for the steak to rest. if he was high, he would finished the steak before it finished grilling
This guy would be really cool to hang out with! Really enjoy his laid back talking style and despite being completely gorged when opening this up, it made me salivate for steak. Keep this stuff coming and more from this guy!
The music and the guys tone can put a cow into deep sleep, so deep the cow won't even notice when he cut a piece of steak off of the cow. Nice steak though.
I like your style. I drool over steak cooking videos frequently, and I hardly ever hear anyone mention rendering out the fat to oil the cooking surface, and it always surprises me. Looks like an amazing method sir
I agree that pre-seasoning for a day or more is critical. The same applies to all meat. The difference this makes to not only the flavour but also the texture of the final product is profound.
I'm a butcher in my town and I absolutely prefer bone-on rib steak over any other cut. The flavor the bone can add is just enough to put it above the rest, and the fantastic fat content adds loads of moisture and flavor, even if you season you steak a day in advance.
how exactly does the bone add flavor? i get it with stews etc where the marrow renders into the cooking liquor but how can cooking a steak like this 'pull' marrow flavour through the bone shell and into the meat?
paucceri there's fat between bone and meat...when it's bones they normally end up cutting off that fat that was between them..the bone also gives the meat near it a bit of a sweat should i say...meat near the bone is always more tender...
Not grilled, but another way to cook a perfect rib-eye. Take 2 iron skillets, a ten inch and an 8 inch. Put both into the oven and heat them to the maximum temperature that your oven will go, usually about 575 degrees. Make sure your steaks are at room temperature (VERY important). Season your steaks to taste, and lightly drizzle with a quality olive oil. Open your oven and slide out the rack. Place the steak in the large skillet, then place the smaller skillet on top of the steak. Slide the rack back in and close the oven door, letting the steaks fry for about 4 minutes. Open the oven door and remove the top skillet and place the steak on a plate. Let it rest for about a minute. Perfect, juicy, tender steak.
+YoooPatrick kikomans teriyaki liquid (the stuff that is watery, like soy sauce), in a plastic storage bag for about 30 min, then hit both sides with montreal steak seasoning granules before grilling. you gotta try it.
42 seconds in and I can already smell your steaks all the way from Arizona! 🙂🙂🙂🙂🙂🙂🙂🙂 We use our best local hardwood, mesquite. What a great day to be an omnivore!🙂🙂🙂🙂🙂🙂🙂🙂
Gotta say when this video first came out I was grilling store cut thickness I.e. "thin" steaks and was resting for 3 minutes exactly. Couple years later I'm grilling thick ass steaks and resting for at least 10 minutes. Worlds apart
Guess what I'm cooking tonight! They're resting on the counter now in the seasoning. We are pairing it with a 2007 Beux Freres Beaux Freres Vineyard It's gonaa be a good night.
best seasoned rib-eyes have come off of my grill, as i put them in a plastic storage bag with kikomans teriyaki (the watery kind that has the consistency of soy sauce) for about 30 min, maybe a bit more if it's a thick cut. before hitting the grill, they get montreal steak seasoning granules on both sides. trust me, you will love this. just wish that i lived close enough to where i could get some prime cuts like shown in the vid, not that i would be willing to spend that kinda money on meat, as the price is already ridiculous (i actually find that chuck eyes are great (not quite cheap, like they used to be), and can serve as a plate steak if wooden skewers are used to hold them together while cooking. great alternative to rib-eyes, though they are not the easiest cut to find. i also wish that i had a set up that allowed me to get my grill up to a high enough temp to really sear the outside, but i dream....
What style of grill is he using in this video? It doesn't look like it's commercially available, but I'd be interested in building something similar to it. Any ideas?
***** Salting meat then letting it rest draws the juice to the surface, then the meat soaks it back in. Just like letting the meat rest after you cook it. Salt doesn't cause evaporation or anything, and meat juice is not water anyway, duh. You want all that juice to stay absorbed inside the meat. If it's spilling juice when you cut it open, you're doing something wrong.
Omg that’s amazing. I am blown away on how many large channels showed up when I searched ribeye. I mean I didn’t know there were so many cooking channels over 1 million subs I have seen a dozen over a mill that do a ribeye and that tells me that you tube is definitely pumping out millionaires faster than we can count. I’m not sure if I should be excited or concerned but rather way I am now aware. So please cook me a steak that is so amazing I forget anything els. Yo yo ya bruh!!!!
bro cooked with a mass carpet thick oily wall of juicy soft mango juice the layer being sweet and sour red with a dash of light deep purple kush perfection look at it glow it’s peak man we’re living in peak man shits fyee i love 24/7 jobs and coming back to read i relive peak everyday shits fyeeeeeahh…
The right way to grill a steak is HOW YOU LIKE IT. Not how some self important know-it-all tries to con you into thinking he/she does. A steak cut from the middle of the loin between porterhouse and T-bone has both a fairly large tenderloin side and less gristle than the porterhouse. Grilling it on REAC COALS till it's medium rare is my favorite way. For those who like it well done, you can get these at payless shoes. In fact, the actual shoes are probably more tender and you can floss with the laces.
Really? This guy seemed like a "self important know-it-all" to you? Seemed like a pretty laid-back, friendly guy who agreed to do a demonstration to me. And what's the con exactly? What does he gain by persuading you to grill it his way?
This guys chill as fuck.
bob ross but cooking
background music is perfect
hahahahah
10 year old video. This guy was ahead of the curve
I'm surprised he didn't garnish it with marijuana
lol
lmfao I'm dead
Hahaha! You win one internet
he probably didn't blaze, cause he mentioned he could wait 30 minutes for the steak to rest. if he was high, he would finished the steak before it finished grilling
420th like
I heard that if you put a seashell to your ear, you can hear this guy talking.
Crafty Coin 😂
Crafty Coin 420 likes
i got flesh eating virus doing that
Lol
You probably won comment of the year in 2016!
He's like the Bob Ross of grilling. .Awesome
+Mike Massetti my thoughts exactly. Happy little rib-eyes..
Mike Massetti ROFL!
Thank you for the laugh!!! I needed it today :)
We'll put another little steak "Riiiiight Theeeere" 😂
😂🤣😅😆😁😄😁😆😅🤣😂
This guy would be really cool to hang out with! Really enjoy his laid back talking style and despite being completely gorged when opening this up, it made me salivate for steak. Keep this stuff coming and more from this guy!
he reminds me of christiniths husband in the other guys
The music and the guys tone can put a cow into deep sleep, so deep the cow won't even notice when he cut a piece of steak off of the cow. Nice steak though.
ROFL you made me day. :-)
This is the best comment I've read lmao.
😆😅🤣😂
LMFAO!!!
Today, Paul Giamatti grilled the perfect rib-eye
G00R00 i knew i wouldn´t be the only one...
G00R00 LMAO i thought the same thing!! didn't see your comment til i commented. hahahah
This is what I would call a poor man's Giamatti, or a poor man's Paul.
Долфин супрем
Thanks for making my toddlers fall asleep. ❤️
Lmao
This is one of the most relaxing videos on youtube.
i sound like this dude after a xanax bar.
imhellag lol relatable
He looks like his voice is putting himself to sleep.
You watch Mean Tweets, too?
+Decoy best comment of the month, thank you
5 years later, i just woke up. Had this guy on replay
When he smiled after letting the steaks rest was priceless. Love your voice❤️
Good show. The grilled steak and onions are a work of art. The chef’s voice and the music is a relaxing touch that eases the soul.
I like your style. I drool over steak cooking videos frequently, and I hardly ever hear anyone mention rendering out the fat to oil the cooking surface, and it always surprises me. Looks like an amazing method sir
His enthusiasm is off the charts
Right! I was about to fall asleep.
420 everyday for this gentleman?
Man all you guys are high maintenance, I don't find this guy boring at all, he's just a laid back chill guy who can cook a mean ribeye
One of my favorite videos on TH-cam. Killer steak 👍🏼 love Jesse’s vibe
....now I have to start a new playlist in my library and title it......
YEAH MAN!!!!
*smirks* "I cook really good ribeye steak" love this dude :P
This guy has sooo much charisma!!!
the background music fits with this dude's calm nature
The music, his voice and a Valium.... All my troubles melted away.
This is the best video ever made by munchies, period.
This was the best episode of munchies, yet.
The music was perfect!
I appreciated that, too. They didn't have the music ready to go before hand. They definitely went for something that matched this guy
I agree that pre-seasoning for a day or more is critical. The same applies to all meat. The difference this makes to not only the flavour but also the texture of the final product is profound.
Facts it’s honestly a mandatory step if you want the best steak. Sometimes I get lazy tho and want the steak the same day you feel me ?
This is by far the best video on grilling a steak. That steak in the end was perfectly cooked and juicy!
That's one chill individual
This guy is perfect, he needs his own channel right now.
I'm a butcher in my town and I absolutely prefer bone-on rib steak over any other cut. The flavor the bone can add is just enough to put it above the rest, and the fantastic fat content adds loads of moisture and flavor, even if you season you steak a day in advance.
how exactly does the bone add flavor? i get it with stews etc where the marrow renders into the cooking liquor but how can cooking a steak like this 'pull' marrow flavour through the bone shell and into the meat?
paucceri there's fat between bone and meat...when it's bones they normally end up cutting off that fat that was between them..the bone also gives the meat near it a bit of a sweat should i say...meat near the bone is always more tender...
Not grilled, but another way to cook a perfect rib-eye. Take 2 iron skillets, a ten inch and an 8 inch. Put both into the oven and heat them to the maximum temperature that your oven will go, usually about 575 degrees. Make sure your steaks are at room temperature (VERY important). Season your steaks to taste, and lightly drizzle with a quality olive oil. Open your oven and slide out the rack. Place the steak in the large skillet, then place the smaller skillet on top of the steak. Slide the rack back in and close the oven door, letting the steaks fry for about 4 minutes. Open the oven door and remove the top skillet and place the steak on a plate. Let it rest for about a minute. Perfect, juicy, tender steak.
***** whats your steak seasoning recipe?
YoooPatrick good steak doesnt need seasoning apart from a bit salt n pepper
+YoooPatrick kikomans teriyaki liquid (the stuff that is watery, like soy sauce), in a plastic storage bag for about 30 min, then hit both sides with montreal steak seasoning granules before grilling. you gotta try it.
Eric ew. You only use that on garbage Wal Mart steaks
Make a video of it bro. Do it!!!
Thank You for the cooking lesson Paul Giamatti!!!
There is enough saliva in my mouth to let a small child paddle. Holy smokes that looks fine
Man, i need to see more videos of this guy grillin... he chill AS F!!
i like that grill, very southwest. we use Oak here in Missouri also., hickory is available and abundant but a little strong in flavor
the color and size of this steak is perfection.
MAN that looks GREAT!!! A real Grill Master.
This is the bob ross of cooking.
Hes pretty chill. Liked this
42 seconds in and I can already smell your steaks all the way from Arizona! 🙂🙂🙂🙂🙂🙂🙂🙂 We use our best local hardwood, mesquite. What a great day to be an omnivore!🙂🙂🙂🙂🙂🙂🙂🙂
Hey Jesse
great video. Did you build that grill yourself or what? Pretty awesome set up.
I've had problems with insomnia lately. I think I just found the cure.
Awesome stuff , you are one happy chap
Worth going to America just to taste this!
“What type of beef I like is....fresh” is an answer like “My favorite type of beer is....free”.
I LOVE THIS GUY!!! 🤘🏼🙌🏽😂👍🏽💪🏽
Gotta say when this video first came out I was grilling store cut thickness I.e. "thin" steaks and was resting for 3 minutes exactly. Couple years later I'm grilling thick ass steaks and resting for at least 10 minutes. Worlds apart
And now?
That thing doesn't feed 2 people. I can gulp that whole thing :P
Drooled at the end. Good one :)
Really nice grill you got
Love this series. Keep em comin
hey where did you get that grill from? did someone come in and custom build that? looks great!
Grrrumble looks great!
Agree, worth the wait. Nice one.
Great coverage!
Guess what I'm cooking tonight! They're resting on the counter now in the seasoning. We are pairing it with a 2007 Beux Freres Beaux Freres Vineyard It's gonaa be a good night.
TODAY's WORD of the DAY: "Rippin'"
The steak looked perfectly done!
best seasoned rib-eyes have come off of my grill, as i put them in a plastic storage bag with kikomans teriyaki (the watery kind that has the consistency of soy sauce) for about 30 min, maybe a bit more if it's a thick cut. before hitting the grill, they get montreal steak seasoning granules on both sides. trust me, you will love this.
just wish that i lived close enough to where i could get some prime cuts like shown in the vid, not that i would be willing to spend that kinda money on meat, as the price is already ridiculous (i actually find that chuck eyes are great (not quite cheap, like they used to be), and can serve as a plate steak if wooden skewers are used to hold them together while cooking. great alternative to rib-eyes, though they are not the easiest cut to find.
i also wish that i had a set up that allowed me to get my grill up to a high enough temp to really sear the outside, but i dream....
I don't know if they chose the guy to fit the music or the music to fit the guy... but they go together perfectly!
this guy sounds like a nice friend
ASMR Grilling. I can go to sleep to this video.
thanks for the guided meditation... but... how long do you cook it for?
Most laidback person ever
I couldn’t, no wait I shouldn’t eat the whole thing, but it tastes so damn good you can’t stop 😂
Paul Giamatti is such a good method actor
Great video
Paul Giamatti with a red beard
+Warren McDaniel I thought exactly the same. Doppelganger found
I'd like to share a kitchen with this guy he is very chill
Paul Giammati teaches you to grill a steak while slightly groggy
stole this from top commenter from the past whoooo
What style of grill is he using in this video? It doesn't look like it's commercially available, but I'd be interested in building something similar to it. Any ideas?
Very Very good video and the food looks fantastic, the long resting period works well for me too, good stuff !
"I probably couldnt eat this whole thing.. well i could but i shouldnt" 😂😂😂😂
@3:44 dogs going crazy over the smell of that delicious meat
Damn, that looks good!
Such a nice guy
Dang, I feel asleep just hearing his voice, when I woke up there's was different video on
what was that background music? i liked it, chill!
Me: I will check the comments about the meat
Everyone: taking about the dude.
Oh lord! Such a magnificent steak.
very good stuff!
doesn't pre-seasoning with salt drain out the water inside the beef?
You can see that the finished steak slices didn't have a lot of juice in the video. Maybe it's how he likes it done, iunno
***** Salting meat then letting it rest draws the juice to the surface, then the meat soaks it back in. Just like letting the meat rest after you cook it. Salt doesn't cause evaporation or anything, and meat juice is not water anyway, duh.
You want all that juice to stay absorbed inside the meat. If it's spilling juice when you cut it open, you're doing something wrong.
alexplode111 Let's be nice to each other yeah? Not everyone is a top tier chef like you. ;)
I wouldn't think that little bit of salt, would make a significant difference with a cut that thick especially .
Kareem Jobe I'm no top tier chef; I just know some basic chemistry and physics, and when to apply them. ;)
this guys knows whats up
I must say as a chef very well prepare dish... That's exactly I would cook it.. WELL DONE !!!
No! well done steaks are no good my brother. Try medium next time ;)
excellent video
Omg that’s amazing. I am blown away on how many large channels showed up when I searched ribeye. I mean I didn’t know there were so many cooking channels over 1 million subs I have seen a dozen over a mill that do a ribeye and that tells me that you tube is definitely pumping out millionaires faster than we can count. I’m not sure if I should be excited or concerned but rather way I am now aware. So please cook me a steak that is so amazing I forget anything els. Yo yo ya bruh!!!!
Great vid
bro cooked with a mass carpet thick oily wall of juicy soft mango juice the layer being sweet and sour red with a dash of light deep purple kush perfection look at it glow it’s peak man we’re living in peak man shits fyee i love 24/7 jobs and coming back to read i relive peak everyday shits fyeeeeeahh…
Is the winter hat really necessary?
Its essential to cooking a perfect rib. Most people doesnt understand just how important a hat is to the whole cooking process.
*****
not only that, the beard gives +5 in flavor points.
The toque (or alternate spellings of tuque & touque) is essential to outdoor hipster cooking!
*****
I don't think he qualifies as hipster by any measurement. I'm pretty sure his beard counts as body armor in most countries, it's that manly.
solouroboros True - I shall revise my statement... Every manly man woodsman wears a Toque whilst grilling'.
Words can't describe my love for steak 😋
man..i shouldn't watch this late night and hungry.
Amazing to watch how deep Paul Gaimati gets into character. And turns out he grills an awesome steak.
Great instruction👍
Best lesson Yet brother Thank you,and you get to the point!!!
Does anyone know the name of the background music? Soothing af
I wanna learn how to make his grill setup
sweet grill that is bad ass
The right way to grill a steak is HOW YOU LIKE IT.
Not how some self important know-it-all tries to con you into thinking he/she does.
A steak cut from the middle of the loin between porterhouse and T-bone has both a fairly large tenderloin side and less gristle than the porterhouse.
Grilling it on REAC COALS till it's medium rare is my favorite way.
For those who like it well done, you can get these at payless shoes.
In fact, the actual shoes are probably more tender and you can floss with the laces.
Really? This guy seemed like a "self important know-it-all" to you? Seemed like a pretty laid-back, friendly guy who agreed to do a demonstration to me. And what's the con exactly? What does he gain by persuading you to grill it his way?
"His preferred type of wood"
I love jesse
I prefer a reverse sear. It's more fool proof and creates an equally delicious result.