Don’t Cook a Ribeye Until You’ve Watched This
ฝัง
- เผยแพร่เมื่อ 4 พ.ย. 2023
- In this video we explore everything there is to know about the King of all steaks: the ribeye. From how to cook it, to how to buy it, and everything in between taking you one step closer to becoming a steak master.
Big thank you to @McCormickVideos for the assist with the seasoning! Their Grill Mates® Course Black Pepper and Flake Salt blend is the ultimate steak rub, and a key tool in my steak cooking arsenal. Be sure to check them out!
#mccormickpartner #ribeye #tomahawk #mediumrare #steakguide #learning #bbq #grillingseason #grilledsteak
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FILMED BY
Sophia Greb / sophiagreb
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I'm 52 yo and do not know how to cook a steak.. I'm one year out from a very very painful break up and he cooked all the steak. Today I'm buying myself a ribeye and I'm going to cook it for myself thanks to you!! ❤❤❤
Buy a Kalorik MAXX GRILL, make sure it's the "MAXX GRILL", a 8 quart Instant Pot, you won't need the one that does Air frying because you'll have the Maxx Grill and a 12" Carbon Steel Pan. With those 3 you can rule the World...lol well, at least your kitchen.
LOL I'm sorry but that is just sad. I hope it works for you.
Was it good?
Heel yea u go
if you can learn to light charcoal using a charcoal chimney to pour into a weber smoky joe pit you can easily cook a steak, start with salt, black pepper, and a little garlic powder. you have to go thru a few steaks to figure out what spices you like, many people swear by some of the commercial steak seasonings so you might give one of them a try. once the charcoal is burning and the grate is heated add your steak. I like the flip it every two minutes till it is done to your desired level, use an instant read thermometer 125° F is rate, about 135° is medium and another two minute flip or two should get into the well done range. It's your steak and will take a few tries to find out what you like best. I suggested the Weber smoky joe because they are a small grill big enough for one or two people and cheap compared to other grills. if you decide you don't like using it you are not out a lot of money. pork chops, chicken, fish all can be grilled if you are willing to do some experimenting. good luck.
I actually love Maxs videos. I used to just watch his shorts but now his videos are FIRE. KEEP IT GOING MAX THE MEAT GUY
Really appreciate it!
@@MaxtheMeatGuyI second this. Your content has always been brilliant but the past 6 months have been insane. So high quality and informative. You deserve every bit of success you’re getting!
Fr
Just because l like Max, doesn't mean l have to eat his meat
only on my second vid but im now committed to beccme a steak chef becasue of them.
*The Ribeye: Broken Down*
0:22 What is a Ribeye and from what part of the cow does it come?
0:40 Two Distinct Sides to a Ribeye Roast
0:50 The Chuck End: Closer to the shoulder in the front.
0:55 Four Muscles on the front side
1:28 Only 3 distinct areas
1:52 Anatomy of a Ribeye
1:59 Tomahawk Ribeye
2:31 Ribeye Cap
2:46 How to select the Perfect Ribeye
2:55 Marbling
3:12 Wagyu
3:20 Compare Choice Grade Ribeyes
3:36 Size of the Cap
3:54 All the Different Types of Ribeyes
5:26 Rib Roasts: Boneless and Bone-in
6:03 Bonus Steak: Ribeye without the cap
6:20 Ribeye Cap
*Ribeye Cooking Methods*
6:42 Boneless Ribeye: Philly Cheese Steak
8:01 Boneless Ribeye: Pan-Sear
9:38 Bone-in Ribeye: Gas Grill
10:56 Cowboy Ribeye: Oven Reverse Sear
11:35 Whole Rib Roast: Smoked Prime Rib
12:34 Tomahawk Ribeye: Reverse Sear on the Smoker
14:27 Taste Test
15:19 Is the Tomahawk Ribeye worth it?
You saved the day! Thanks for putting this up - watching all of it would have been as boring as hell - I hope he thanks you for doing what he should have done.
I wish every video had a breakdown... You're awesome 😊
Bro needs more likes
Watched the whole video and found it very interesting and VERY informative, especially if you are interested in trying cooking all sorts of meats yourself like I am@@xpiderxhan
This guy
Great video, Maximus! Good content & comment- as a Carnivore, I generally agree with your findings, ALTHOUGH I will say that, when I use a torch to sear & then baste with butter I find the bone does release something I cannot get elsewhere...or at least so it would appear- THANKS for doing what you do- KEEP Enjoying the Journey!!
I appreciate the video, I didn’t grill out tonight due to rain but I see you got some and still made it happen. I applaud to you sir! 👏👏
Thanks for the tips on front and rear rib eyes, I love tender rib eyes and I love them to stay hot or at least warm as I am eating . I put my oven safe plate on the cool side while grilling on the gas grill, and wear a hefty leather glove while retrieving the plate and steak!
You’re such a genuine guy. Hopefully I I can meet you one day! Thanks Max
Max, you are a real one for not immediately sinking your teeth into that delicious cheesesteak just for us! Lol 👏🏽👏🏽👏🏽
Watching this to prep for cooking my family's steaks! Thanks Max!
Love your channel. So many ideas for improving me grilling skills as well as pan searing steaks.
It's not like I'll be cooking any meat any time, but it's so fun to watch you do it. Love your videos Max!
True dat
True ... super informative.
AND why aren't you cooking meat.?
If you're a veggie, why watch meat cooking and why make food to look like meat.?
@@ski6345Cause watching cooking videos is fun and food is expensive nowadays.
This is actually super useful and entertaining!! Awesome video!
I really like your approach to explain exactly where the meat is coming from the animal. Good job! 🥰🥰🥰
5
@@brianashash2980so true king
Very informative video, thank you 😊❤ Amazing content as always
First time I’ve watched one of your vids. Loved it, well done, great job and good info. Rib-eye is by far my favorite and recently got a huge deal on tomahawk’s at Costco so I’m stocked up. Firm believer in reverse seer, thanks Kenji Alt-Lopez. Just subscribed, keep up the good work.
Between Max and Guga I feel like I always have some good steak video awaiting me.
Incredible video and a treasure trove of knowledge for steak aficionados! Diving into the intricacies of the ribeye has been an enlightening journey. Your breakdown of the ribeye's anatomy, from the luxurious cap to the complexus, and onto the eye and tail, has truly expanded my appreciation for this premium cut.
Understanding what to look for in marbling and cap size has already changed my steak selection game. I also appreciate the exploration of the boneless, tomahawk, and prime rib variations-each offering its own distinct experience and flavor profile.
Your demonstration of various cooking methods was particularly enlightening. It's clear that whether one is grilling, reverse searing, or smoking, there's an art to unlocking the ribeye's full potential. And the taste test confirmed what many of us suspected: the tomahawk ribeye, with its impressive presentation and sublime flavor, really is worth the splurge for those special occasions.
Thank you for sharing such a comprehensive guide. This video is a must-watch for anyone eager to master the art of cooking the perfect ribeye steak. Cheers to the culinary adventure and the continued quest for the ultimate steak experience! 🥩👨🍳🔥
Thank you for sharing your videos, I've learned so much on how to cook my favorite food❤
I cooked a Tomahawk for the first time the other day. Did a reverse sear in the oven! It was amazing, it actually treated better the n the skirt steak I also made. Thank you for your knowledge.
Thank you so much Max! I have a small cooking channel, so this helps a lot! ❤
I just found your channel and no wonder you have millions of subs. Steak is an artform if done correctly, and preparing, cooking food with love is what makes us human.
Your videos make my day by helping me with the best steaks and briskets to buy
Great video, Sir. Very helpful and informative. Thanks for sharing!
max being denied the steaks until the end is hilarious 😂
Awesome review of ribeyes. 😋
Max, your my biggest inspiration, i have been watching your videos since about a year now. Im 13 and going to south America to augment my culinary horizon and make new food, you have been one heck of a inspiration, thanks-Ben
I appreciate hearing that Ben. Good luck and keep it up!
Is costa rica in south America or central America?
Instead of basting with butter, use Ghee (clarified butter). It has the flavor and you don't have to worry about it burning due to it's very high smoke point. You can also get a great crust with it as opposed to avocado oil.
God Bless Ya. Great Video. My first that I have seen if yours. Pissed off that I never discovered your channel before! Awesome intel!
A masterclass! - Thanks Max!
Really like these educational clips, keep up the good work! Much love from the Netherlands❤
Nice synopsis. We did a boneless, USDA Choice rib roast for Christmas. A lot of ways to achieve success. And fairly easy. This time trimmed off almost all fat. Applied wet rub-seasoning based on mustard and horseradish. Cooked on Traeger smoker. Something different. Awesome!
Let rest for an hour prior to carving... Important!...
DUDE, you are the real deal.!!!
I didn't learn much - however - I learned a lot.!!! (if that makes sense)
I found you while traveling down the TH-cam rabbit hole.
Subscribed - well worth channel.!!!
When slicing a steak for philly (or, say, bulgogi) I always cut on the diagonal to the grain of the meat. Shorter grain = more tender, less chewy. You can also get wider strips that way.
Great video, always learning from you.
Lots of great stuff here Max.
Thanks for a Great presentation 👍🏼
I appreciate your cogent insights and calm organized narrative.
Thank you for using a non seed oil! Using beef tallow, butter or lard makes for such an incredible flavor!
Yep trim some excess fat and make tallow or just heat on medium until it renders.
Dude I love your content keep it up man
Great video and very informative 😊
Awesome break down! Learned a lot thanks
Outstanding demonstration! I grew up on a ranch in Idaho raising Angus before the breed was cool. Some thoughts; reverse seer followed by a charcoal finish is always the best way to eat a steak; putting a rib steak into a sandwich is nothing short of heresy and the chuck end of the rib eye is the best but definitely has the lowest publicity. From my perspective, that's a good thing! When in doubt, I always buy the whole roast and cut my own steaks. Again, great demonstration and I really can't disagree with anything you said except maybe putting a rib steak into a Philly cheese sandwich??
great stuff Max !! Salute to our meat teacher
GREAT video ! Thanks
Great consistency Max
Thank you, eating ribeye all my life. Love the cut. Today is first time recognized the difference between front and back of the cut. Enjoy the show.
I wish you would advertise your YT channel more. I used to see ur random shorts around tiktok or insta but your TH-cam content is gold. I have been binging your videos.
Nice vid Max!
Great video everything you wanted to know Ribeyes and how to cook them….thanks for the tips and tricks! Nicely done done mate!
Nice video. Thanks!
An excellent video. Thank you!
Thanks for the awesome video! 👍😋
Love your show ❤
Great video. I learned a lot
YOU FORGOT TO GIVE A PIECE TO THE CAT !!!!!! I bet he is angry now, after teasing him/her
Where is this guy finding these at $9.98 a pound???
I know for a fact he's getting them steaks from his cousins cousin Bubba whose stepfather owns a farm and his sister is 1/2 owner of a slaughter house .
He’s got Choice steaks, which are cheaper than Prime.
@@Keydet1992 Bro choice grade ribeyes still cost like 15 bucks a pound
Costco
Costco
Prices in m6 area are quite a bit more. I make sure to check sales at my local groceries and buy cuts accordingly. This info is very helpful.
Recently started the carnivore diet and these videos are king !! Helped me out so much
Informative yet funny!
great vid!!!
The cowboy steak is my favorite by far and absolutely worth the extra per pound price
Then why not buy the Rib Roast cut your own and save $5 per lb !!
@@jackedwards7420this.
Nice vid i love your cooking
A ribeye is my favorite cut whether it's a cowboy steak or a Saratoga steak or a Tomahawk Steak I love every cut of ribeye and it's easily my go to cut if I I'm making steak the biggest things I look for is marbling in the size of the cap as well and I easily guessed what you were going to say because that's what I look for 100 percent of the time I love the way you went through all of them and showed how to cook all of them they may be pretty much the same cut of meat but they are a little different at the same time and I love how you showed the best applications for each well the best in my opinion
I've only had tomahawk once, as my grocery subscription had grass-fed choice on sale. It is definitely a presentation cut, as I served it for family Christmas lunch.
I love food and I keep getting hungry from your vids
Excellent video!
Wow ... Great information ... Thank you
Enjoy your vids bro 😋
THANK YOU ❗️
You are so good and give good advice
By the way Max I love your videos please keep making them
Thanks for the “cut” samples!
Very good video. Thank you
Good information. I look forward to grilling my first tomahawk. I’ve been grilling (using charcoal of course) ribeyes for years. My son, who was a chef taught me to marinade the steak in a mixture of olive oil, balsamic vinegar, thyme, and fresh garlic. Afterwards I season with Chefs Blend Miracle Blend ( a Michigan product) and fresh ground black pepper.
I ❤your videos, you inspired me to become a chef
Keep it up max
Excellent presentation, I liked & subscribed.
I was scared to ruin a perfectly good tomahawk but I tried the reverse sear, 45 min at 250F and then an extra 10-15 at 300F cause the steak was super thick and I loved the results! Although I finished searing mine in the grill because I like the charcoal taste for like 8-10 min making sure I turned it every 2 min. It was beautiful! 👏🏼👏🏼 TY!
As a Aussie bbq fanatic , your advice was fantastic thank you very much.
👍
Do we call this cut Scotch fillet?
@@natbarron yeah mate, it's a Scotch fillet down here 👍👍
Great video as always, with my favorite cut of meat..
Just one question, were the steaks not cold during tasting?
Good video Max Strus👍🏼
Thank you from Manila.
Great explanation
its so relaxing watching this with the perfect lightning and commentary with little to no jokes.
one day i wanna try to cook one myself but for now theyre too expensive so that would have to wait. currently trying to learn how to cook.
This man is not meat guy he is meat master
Appreciation from my heart❤❤
Terrific in every way.
Thank you
What a legend!
Steak TarTar - Short Rib Peposo - Tomahawk Steak.... Three earthly pleasures that, though I don't enjoy frequently, I would never deprive myself. And, by the way, Awesome job on this Video. New Fan!
love the video's max i think you should make a wagyu beef wellington
totally agree w conclusion, tastewise the bone wont improve steak's flavor, but there's something about the presence of bone, both for the fun of cooking, presentation, and for the lucky one who gets the bone popsicle at the end
This video reminded me and made me want to have the grill feast that my mom used to have when me and my sisters lived with her. She'd go out and buy a few different types of meat cuts (usually only 1 portion per type) and one fish dish, then she'd prepare some side dishes like stuffed mushrooms and the like. Then she would cut the meat into like these little side dish portions and we could just try all the different things. The meat ranged from beef, pork, lamb, whale(for a time, common minke to be precise) and horse. The cuts would be different between the meat as well. My favorite was the whale, mom had the cooking down to a science so that it would melt in your mouth. Now before people run screaming with pitchforks because of the whale meat, this is just something I grew up with. It's just another resource of food to me like the anything else. It was a part of our culture because we had to use what ever resource was available like sharks or stranded whales ( I am Icelandic).
It was interesting i learned something 😊
OK, Ya'll are funny. Thank you for the content.
The VSauce music as soon as math comes up😂
Extraordinary video - no other YT channel (not even my beloved “Bearded Butchers”) breaks down the cuts so well! And I LOVE that he advocates a probe temp of only 120 deg F to get the job done (assuming rest temp rise and reabsorption of juices). It never occurred to me that the tomahawk was Frenched, but bien sur! I’ve always thought the cut was performative anyway. And that pan butter-basted steak was magnificent - it’s been my go-to technique for years but I’m always perfecting!
On any bone-in cut - nothing, nothing, brings out our visceral and satisfying deep instinct to reclude like a bone-in cut. Think give-me-a-closet-and-leave-me-alone nature. Every primmed guest at the table will privately crave nothing more than to do the same, but will resist to maintain decorum. They’ll especially wince when the hosts’ family’s dogs race the sweet bones into the back yard upon ‘cleanup!’
All that said, for inexperienced viewers, I’d caution that ‘super high’ heat - high direct flame and cooktop settings - can easily exceed 500 deg F. NO non-stick-coated pan on the market can withstand such high temperatures, whether or not the manufacturers divulge it. Non-stick coated pan materials easily break down and release highly toxic chemicals into the food. Throw all those pans out - don’t even ‘donate’ them! Only cast iron, SS, carbon steel, enamels, and the like can withstand high heat safely. Further, the finest pans must be brought to temp slowly, lest they permanently warp or crack by the sudden temperature change (I’ve seen it). Similarly, NO oil, not even avocado with the highest smoke point of 520 deg F, can handle truly high cooktop heat before breaking down, even for a short time. Rather, use the minimum temp necessary to ensure a fast sear on contact, and reduce the flame/setting mid-sear or periodically ‘offside’ the pan from the flame to finish.
Appreciate the thorough thoughts and feedback!!
Let that man sample his creativity! 😂
THE PERFECT video. Thanks Max!
Good info I liked your video
I think ordering a tomahawk steak is more dedicated to the celebration moment when one goes to a steakhouse or a weat store. And that includes the porterhouse steak as well
Omg I need a steak now 😭 all of this looks so good