@NoTimeToCookDinner you bastard, I just ate a pepper steak, and my mouth is watering like crazy after this video, what the hell do I do now, it's like 2 in the morning here and I can't fall asleep when I'm hungry
dude wow people don't understand u don't just put a steak on a grill u hit it with a hammer first, see if u just put a steak on a grill it will be tough
@erindoyle73 Generally speaking, get your grill as hot as you can, as most home grills will never surpass professional ones. If you do have a powerful grill you can always set different temps - super hot on one side and hot on the other. You can sear your steaks on the super hot side and then transfer them to the hot side in order to finish the cooking. Hope that helps. -Kirk
@4UCESO I can't really argue that. I use Hawaiian rock salt all the time. It's amazing what it does to anything you put on the grill. I used Kosher salt in this video because it's not only my everyday salt, but it's something the viewers can easily procure. That said - if you've got the pink stuff, def use it. -Kirk
I agree. Why mess up a steak with A1 or some exotic spices. I tried a steak this way and damn, my dad loved it. He wants me at the grill all the time now. Thanks Kirk. You're a class act, and a great chef!
@bahamaboy25 Bacteria is everywhere no matter how long you cook something. Understand that when it comes to beef, eColi is the biggest offender. Since eColi only lives on the surface of meat, cooking a steak to any degree of doneness will kill it. Hamburger is another story. Since the meat is ground, eColi can live in the center of the burger. -Kirk
This was exactly what I was looking for. ^^ I have a more specific inquiry, if you don't mind helping me out. I work in a restaurant as a cook. We will sometimes get orders for well done steaks, and are often sent back as too tough or too blackened. Should med. well to well steaks be cooked on a lower temp(+longer time) than, say, a medium rare or rare? Common sense says so, but I'd love your expertise as well. Or, perhaps, should thickness determine cooking temp?
@korkaneenee17 A lot depends on what type of steaks you are cooking, the thickness of those steaks, and the type of grill you're using. Generally speaking, for steaks that are thicker than a couple inches, start by searing them on the hottest part of the grill and then finish them on either a much cooler spot, or in the oven. Their thickness and the desired degree of doneness determines how long they'll cook for. Less marbled cuts will get tough no matter how you cook them.
@korkaneenee17 Provide me some more info (i.e. type of steaks, how thick, and the kitchen equipment you're using to prepare the steaks) and I may be able to provide more help. Best -Kirk
@Egcuisine We normally use a mix of seasoned salt and soybean oil for the rub. We have New Yorks, rib eye, sirloins (8 oz and 11 oz), and baseball steaks. Sometimes the rib eyes can be as thin as 3/4 in. (typically our thinnest), and our thickest is the baseball steak, which for all intents and purposes is the size of, well, a baseball. We use tongs, mainly, and sometimes a spatula if something sticks. For baseballs and thicker cuts, we use meat presses to speed things up.
@korkaneenee17 With the exception of the baseball steak, it seems your steaks should be fine cooked solely on the grill. That said, you have to know your hot spots. Use those hot spots to get your char, and then move the steaks to cooler spots to finish their cooking. That way mid-well and well cooked steaks won't get overly charred. For the baseball steak, I'd sear it on the grill and finish in the oven. The touch test, or even a meat thermometer, would determine doneness. Hope that helps.
@CollegeBoardSucks Sure did. Did you watch the entire video and see that I only used one pat of that butter on each steak. I even gave you a tip on how to use the leftover butter. -Kirk
What he leaves out is this is for medium rare or medium at best. If I have a person that wants medium well or well then I sear them for 5 min each side then move up to cooling rack turn everything to medium high heat and finish the steak. And then let all steaks rest at least 5 min. On cooling rack covered in foil. Then place on preheated plate @ 60degrees. Heavy on salt and pepper. But not olive oil. It needs to be canola oil. Or peanut oil since they don't smoke until 550 degrees which is w
@greg0716 If you keep the steak engulfed in flames, it'll burn before it's cooked to the desired doneness. This is possibly being caused by marinade or oil placed on the steak. One thing you can do is reduce the amounts you use. Another idea is to start the steaks on the hot spots of the grill and once they're seared move them to less intense spots. Lastly, you can switch to using either a natural wood charcoal or a combo of natural charcoal and wood.
Great question. The answer: yes and no. Since I was working with a very powerful and hot grill, there was no need to close the lid. On less powerful grills, I will close the lid for 30 seconds after I first place the steak, as well as when I flip it. This allows heat to build up on the grill. One thing you should not do is cook with the lid closed the entire time. The interior of the steak will cook to quickly, keeping the exterior from getting a nice char. Hope that helps. -Kirk
@GaryKoeppe Thanks so much for your inquiry, Gary. Taking time out of your busy schedule to ask me out is flattering to say the least, Unfortunately, I have to decline, I have a girlfriend, but I'm sure there's a guy out there who'd feel lucky to have you. Best.
fuck this steak... get thinly sliced sir loin... put it in a bag with marinade and massage it for an hour at room temp... then seer in the juice on each side... add peprika on both sides while grilling... then reduce heat and slowly glaze on a thin layer of your favorite BBQ sauce, cook till its just a shinny coat on the steak... make it with any flavors you like, and i promise its the best way to flavor that meat
@fr8542 They are two different pieces of meat. If you seer the steak in the juice all you are doing is steaming it. There is nothing wrong with marinating a piece of meat but when you are talking Rib Eyes, there is no need to marinate. It is one of my favorite cuts of meat. Remember, Rib eye is basically Prime rib but cut into steaks. What you are talking about in some respect is cooking with a Wok. Enjoy whatever you like.
@benchmstr i thought a superior steak required knowledge about spices, not just pickin your butt with uncle john and throwing a huge hunk of unflavored meat with beer on the hottest fire you can make
@sinfuldavy0 Great question. The grill I was using has the ability to get pretty hot. Cooking with the lid down would have cooked the interior too fast. That said, if your grill has an issue with heat I might suggest putting your steak on the grill and closing the lid for 30 seconds, allowing the grill's temp to raise back up. Hope that helps.
Grilling a steak is not rocket science and yet people insist on getting it wrong, mainly out of ignorance, impatience, laziness and being a tightwad. Only buy prime grade from a quality butcher, if you can't afford it save up until you can. Everyone says filet mignon is the best cut because it's tender but while I agree with that it doesn't have much flavor. The flavor comes from fat, you want good marbling and try to steer clear of any cuts with bones because it results in uneven cooking.
@SolidSnake032486 Excellent advice, SolidSnake032486. Charcoal or wood is the only way to go - like you, I've tasted the flavor that propane imparts to food and it isn't pleasant. A good alternative to using a chimney startey is an electric coil starter. For fuel, charcoal briquettes are good but lump charcoal gives your food the best flavor. Flipping the steak more than once keeps your steak juicy by keeping juices from pooling on the top side of the steak.
Continued: I like Ribeye at least one inch thick. Never freeze or refrigerate the steaks, buy them the day you plan on grilling and give them a few hours to rise to room temperature, if you don't have the time then wait until the weekend. Use a charcoal grill, not a gas grill otherwise you'd be better off cooking it in a pan over the stove. Gas grills use propane which makes the steak taste awful. If this is too much work for you drink a Red Bull before you start.
Continued: Never use starter fluid, it doesn't completely burn off and you will taste it on your steak. Use a chimney starter and some old newspaper. When the coals are red hot dump 'em into the grill. Position them so that they are relatively flat with enough area to put all your steaks on. Hold your hand over the coals, if you can't count to four you got a good heat, if you can just add more charcoal. Place the grill as close to the coals as possible and let it get super hot.
Continued: Marinade with a light brushing of some kind of oil and a gerious sprinkile of sea salt and fresh cracked pepper. The oil will help the steak get a good sear, prevent the steaks from sticking to the grill, prevents the salt and pepper from falling off and it will help in getting good grill marks on the surface. I find olive oil is the best because it goes well with red wine. There's only one way to cook a steak, in between medium rare and medium.
Contined: Only use tongs to flip the steaks, don't poke that meat with a fork! Place steaks on the grill, close lid and wait sixty seconds. Open and flip. Close lid and wait sixty seconds. Open turn ninety degrees and flip. Close lid and wait three minutes. Open lid, flip and close, wait three minutes. Take 'em off let them cool a little before cutting into them. Hold the garnish and blue cheese. Thank you.
I cannot believe I have watched this vid 3 times in a row! PERFECTLY done. I totally agree with guy below when saying this is the first time I feel I now know how to cook a steak to perfection and at he same time I can wow my steak fanatical friends. I't always a competition with those guys, and now I can one-up them. One question though. You never specified the grill temp. You just said "hot". 400 deg ? Great post all the way around!
@smacman68 Hey thanks so much for your kind words. Regarding grill temp, don't be fooled by the thermometer on the hood. Understand that it only reads the temp of the heat inside the entire unit, not the grill itself. To do that you'd need an infra-red thermometer. The easiest way to figure out if your grill is hot enough is to hold your hand 4 inches above it. If you can't keep it there after a second or two - it's ready! Hope that helps and thanks again. -Kirk
I find olive oil takes away from the steak flavor, so I season my steaks 15-20 minutes ahead of time, so the juices of the steak itself holds the seasonings on..oh and i flip my steak at 90 seconds to 2 minutes, anything more done than rare, you might as well be eating chicken. 130 degrees marks the spot.
I cook on charcoal, and I am working on knowing when the grill is ready. I imagine that you have a method for judging when the temperature is correct for grilling. I've heard that when you can almost hold your hand 6 inches over the grill, its ready for cooking.
@DaddyOh2010 Thank you. You're right about the hand test. If you can't hold your hand 4 to 6 inches above the grill, it's definitely hot enough. The charcoals should also grey on the outside, but bright red on the inside. -Kirk
I discovered this video last year, and have been grilling the ribeyes just as instructed. They turn out perfectly every time! I've been impressing my friends and family with killer ribeye steaks eversince.
I don't know about touching the tip of your nose then touching the steak. You should stick with the thumb to tip of each finger method. Just to be sanitary. I don't think people would like the nose touching the steak.
@thejohncho Touching the tip of your nose does not have to be done immediately before touching the steak. It's just a guide to let people know what to feel for. -Kirk
i love my cast iron weber, ughhh, its great, i prefer to cook each side for 8 minutes and rotate at 5 minutes, thats just me though, i was once taught to only flip stteak once oin the grill, so that how it do it , nice video too, my mouth was watering
I enjoyed your video a lot so I hate to sound like I'm nitpicking details but I have a couple of questions...
I think applying a little oil is spot on. However, olive oil? Depending on the type and depending on your grill (perhaps 350-425F) isn't olive oil likely to hit it's smoke point during the grilling?
Secondly, speaking of smoke point is I think applying salt and pepper is great - but pepper it afterward as it burns very quickly. Burnt pepper isn't pleasant.
Olive oil isn't as fragile as most people think. In Italy they actually deep fry in it. Bushing a little on a steak that's on the grill for 8 to 10 minutes really has no effect on the flavor. But, if you prefer using a different oil by all means do so. I feel pre-peppering is essential for enhancing the flavor of the beef, as well as achieving a good crust on the meat. I've found it to taste burnt. But once again, If seasoning the meat afterward works for you stick with it.
@eikon123 For smaller, quicker cooking steaks I like keeping the lid up. Close the lid and the interior ends up cooking to fast, leaving the outside without the proper char. If you're cooking a monster steak (i.e. 2-inches or more thick) feel free to close the lid. Hope that helps. -Kirk
@slostboyz420 A nice, hot grill really helps to keep food from sticking. So does a lot of brushing of the grill, as it releases the oils that have settled in the cast iron. After your grill is hot and brushed, put a little vegetable oil on an old rag. While holding it with a pair of tongs, run it quickly over the grill. Also brush a little olive oil onto whatever you're cooking. Do all of these things and the sticking should cease. Hope this helps. -Kirk
the chef had very high charisma which almost makes me feel like he should have his own show... and the steak looked awesome. Happy Birthday America, today, I grill for you lol
he reminds me of ferris bueller
shadowscyth 6 days ago
Good video. Corny but good.
dcast1985 1 month ago
I love it. I never thought about grilling steak, but this I have got to try. :) Thanks
Syncerity1 1 month ago
Great vid.
jwheat65 1 month ago
Looking to make a good soup? Teaching the kids? Just soak a fire flower in hot water and your set.
2583060 2 months ago
hey you share the video thanks but how about sharing the steak ? lol .. thanks for giving this tips on cooking
TheLonelywolf5 2 months ago
video starts at 6:42
pogisiG 2 months ago
This asshole cannot. Even know how to handle a fork and knife!!
FakeBrowSer 2 months ago
@NoTimeToCookDinner you bastard, I just ate a pepper steak, and my mouth is watering like crazy after this video, what the hell do I do now, it's like 2 in the morning here and I can't fall asleep when I'm hungry
onokaoonokao 2 months ago 2
WOOOOOOW IM HUNGRY!!!!!!
Sherylyuki 3 months ago
No steak love for the poor camera man..
park0120 3 months ago
I hate bleu cheese!
latachia2 4 months ago
dude wow people don't understand u don't just put a steak on a grill u hit it with a hammer first, see if u just put a steak on a grill it will be tough
V3770 4 months ago
I watched this yesterday went store to blue cheese it was $8.99 per pound.then I did it old school and bought more steak.
balikesier 5 months ago
i hope he has clean hands
almazplusmaria 5 months ago
@almazplusmaria Always clean :) -Kirk
Egcuisine 5 months ago
Why would you use extra virgin olive oil if you're going to just cook it ruining the virginity?
brad238899 5 months ago
@brad238899 You can use pretty much any lighter flavored or non-flavored oil. I figure most people have XVOO on hand, so I went with it. -Kirk
Egcuisine 5 months ago
@Egcuisine oh ok. I thought maybe you knew a secret I didn't. Thanks.
brad238899 5 months ago
Don't be shy. This is a large piece of meat. :) 3:09
madturki 5 months ago
If the steak is perfect why even grill it. A perfect steak one can eat raw.
norb1937 5 months ago
fuck you asshole this didnt help at all
redlinebmx180 5 months ago
@redlinebmx180 Right back at ya. -Kirk
Egcuisine 5 months ago
What temp should the grill be?? You said hottest part of the grill does that mean it should be on High?
erindoyle73 6 months ago
@erindoyle73 Generally speaking, get your grill as hot as you can, as most home grills will never surpass professional ones. If you do have a powerful grill you can always set different temps - super hot on one side and hot on the other. You can sear your steaks on the super hot side and then transfer them to the hot side in order to finish the cooking. Hope that helps. -Kirk
Egcuisine 6 months ago
@Egcuisine Thank you Kirk! I appreciate you help. I made really great steaks the other night. :)
erindoyle73 5 months ago in playlist erindoyle73's Favorited Videos
@erindoyle73 That's awesome. Thanks for the feedback, Erin.
Egcuisine 5 months ago
Hawaiian rock salt is the best!
4UCESO 6 months ago
@4UCESO I can't really argue that. I use Hawaiian rock salt all the time. It's amazing what it does to anything you put on the grill. I used Kosher salt in this video because it's not only my everyday salt, but it's something the viewers can easily procure. That said - if you've got the pink stuff, def use it. -Kirk
Egcuisine 6 months ago
I agree. Why mess up a steak with A1 or some exotic spices. I tried a steak this way and damn, my dad loved it. He wants me at the grill all the time now. Thanks Kirk. You're a class act, and a great chef!
bluewilbur 6 months ago
@bluewilbur Thanks so much. Those are some truly cool words. So glad I could be of help and feel free to shoot me any questions in the future. -Kirk
Egcuisine 6 months ago
YOUR cooking got ME laid!! Thanks so much :)
ScopedPewPew 6 months ago 22
@ScopedPewPew That rules!!! You just made my day. I guess you should keep cooking :) -Kirk
Egcuisine 6 months ago
medium rare disgusting freaking bacteria still lives
bahamaboy25 6 months ago
@bahamaboy25 Bacteria is everywhere no matter how long you cook something. Understand that when it comes to beef, eColi is the biggest offender. Since eColi only lives on the surface of meat, cooking a steak to any degree of doneness will kill it. Hamburger is another story. Since the meat is ground, eColi can live in the center of the burger. -Kirk
Egcuisine 6 months ago
Can a steak be cooked on a stove grill or would it come out bad?
Thedjemyzz 7 months ago
@Thedjemyzz As long as you can produce a good amount of heat on your stove grill, all is good.
Egcuisine 6 months ago
uh quick question, what do i cook with steak as side dishes n what not?
Rooster2k13 7 months ago
@Rooster2k13 Pretty much anything will go with a steak as long as you like it. Just go for it.
Egcuisine 6 months ago
I grilled steak and made the bleu cheese butter. I think I secured my marriage to my husband for life with this dinner! :)
mrsdelapo 7 months ago
@mrsdelapo I fully expect to be invited to the ceremony when you renew your vows :) Thanks for the great feedback! - Chef Kirk
Egcuisine 7 months ago
Thank you!! :3
korkaneenee17 7 months ago
perfect!
maestro2011humble 7 months ago
This was exactly what I was looking for. ^^ I have a more specific inquiry, if you don't mind helping me out. I work in a restaurant as a cook. We will sometimes get orders for well done steaks, and are often sent back as too tough or too blackened. Should med. well to well steaks be cooked on a lower temp(+longer time) than, say, a medium rare or rare? Common sense says so, but I'd love your expertise as well. Or, perhaps, should thickness determine cooking temp?
korkaneenee17 7 months ago
@korkaneenee17 A lot depends on what type of steaks you are cooking, the thickness of those steaks, and the type of grill you're using. Generally speaking, for steaks that are thicker than a couple inches, start by searing them on the hottest part of the grill and then finish them on either a much cooler spot, or in the oven. Their thickness and the desired degree of doneness determines how long they'll cook for. Less marbled cuts will get tough no matter how you cook them.
Egcuisine 7 months ago
Comment removed
Egcuisine 7 months ago
@korkaneenee17 Provide me some more info (i.e. type of steaks, how thick, and the kitchen equipment you're using to prepare the steaks) and I may be able to provide more help. Best -Kirk
Egcuisine 7 months ago
@Egcuisine We normally use a mix of seasoned salt and soybean oil for the rub. We have New Yorks, rib eye, sirloins (8 oz and 11 oz), and baseball steaks. Sometimes the rib eyes can be as thin as 3/4 in. (typically our thinnest), and our thickest is the baseball steak, which for all intents and purposes is the size of, well, a baseball. We use tongs, mainly, and sometimes a spatula if something sticks. For baseballs and thicker cuts, we use meat presses to speed things up.
korkaneenee17 7 months ago
@korkaneenee17 With the exception of the baseball steak, it seems your steaks should be fine cooked solely on the grill. That said, you have to know your hot spots. Use those hot spots to get your char, and then move the steaks to cooler spots to finish their cooking. That way mid-well and well cooked steaks won't get overly charred. For the baseball steak, I'd sear it on the grill and finish in the oven. The touch test, or even a meat thermometer, would determine doneness. Hope that helps.
Egcuisine 7 months ago
I loovvvvveeeee steak ,and you made it beutiful, thanks
jeff4ever1000 8 months ago
yaeh but what temp are you cooking at? low, medium, or high?
im2sexy4thisvideo 8 months ago
@im2sexy4thisvideo It was fairly high heat. -Kirk
Egcuisine 8 months ago
I used this method today grilling a steak for the first time, and it came out amazing!
Which cut of the steak did you use?
kanishaa23 8 months ago
@kanishaa23 Very cool! Thanks for the great feedback. I used a rib eye steak in the video. -Kirk
Egcuisine 8 months ago
Did he just use a whole stick of butter to make his compound mixture? Whole stick of butter!!
CollegeBoardSucks 8 months ago
@CollegeBoardSucks Sure did. Did you watch the entire video and see that I only used one pat of that butter on each steak. I even gave you a tip on how to use the leftover butter. -Kirk
Egcuisine 8 months ago
My wife loves that I watch your videos. She's gained 5 pounds since I subscribed to your channel.
BigBri991 8 months ago 10
@BigBri991 I'm happy and concerned all at the same time :) Thanks so much for the kind words. -Kirk
Egcuisine 8 months ago
@BigBri991 lol
coolcrap99 1 month ago
@BigBri991 Hope it's in all the right places!!
morbitron6 1 month ago
i've always wondered, but why exactly do people care so much about the grill marks?
it's just for the visual, right?
kjwannabe 8 months ago
6:21 awkward stare hhahaha
bobobobobob93 8 months ago
CookingWithDog music
jimmychauv 8 months ago
What he leaves out is this is for medium rare or medium at best. If I have a person that wants medium well or well then I sear them for 5 min each side then move up to cooling rack turn everything to medium high heat and finish the steak. And then let all steaks rest at least 5 min. On cooling rack covered in foil. Then place on preheated plate @ 60degrees. Heavy on salt and pepper. But not olive oil. It needs to be canola oil. Or peanut oil since they don't smoke until 550 degrees which is w
ediot6969 8 months ago
Comment removed
Egcuisine 9 months ago
never, never.... oil, salt, pepper before the grilll.....
sacrilegio
and then bluecheese on the steck...... i wanna die.....
stevanangel 9 months ago in playlist meat cooking
This has been flagged as spam show
@stevanangel
A. I think you're being a little dramatic.
B. You have no idea what you're talking about.
Fondly,
Kirk
Egcuisine 9 months ago
How do I keep the flame down?
greg0716 9 months ago
I use natural wood instead of charcoal. When I put the steak on, the flames engulf the meat. Does this affect the grilling time?
greg0716 9 months ago
@greg0716 If you keep the steak engulfed in flames, it'll burn before it's cooked to the desired doneness. This is possibly being caused by marinade or oil placed on the steak. One thing you can do is reduce the amounts you use. Another idea is to start the steaks on the hot spots of the grill and once they're seared move them to less intense spots. Lastly, you can switch to using either a natural wood charcoal or a combo of natural charcoal and wood.
Egcuisine 9 months ago
Great question. The answer: yes and no. Since I was working with a very powerful and hot grill, there was no need to close the lid. On less powerful grills, I will close the lid for 30 seconds after I first place the steak, as well as when I flip it. This allows heat to build up on the grill. One thing you should not do is cook with the lid closed the entire time. The interior of the steak will cook to quickly, keeping the exterior from getting a nice char. Hope that helps. -Kirk
Egcuisine 9 months ago
It appears you grill the steak with the grill lid open... Is this how you always do it?
EddieSatan 9 months ago
im hungry now.
wrathletik 9 months ago
What is the name of the classical music that you used?
blva888 10 months ago
@blva888 Not sure. I didn't edit the piece. I'll try to find out for you. -Kirk
Egcuisine 9 months ago
@Egcuisine Thanks I would like that :)
blva888 9 months ago
@blva888 The music is called, "Music for the Royal Fireworks, HWV 351: 'Le Rejouissance' " by Orchester Zagreb
Egcuisine 8 months ago
You should make your own steak house
StealthTwinkiee 10 months ago
That's how I'm gonna grill steaks from now on !
MrDanterockstar 10 months ago
@MrDanterockstar Right on! Be sure to let me know how they turn out. -Kirk
Egcuisine 10 months ago
Now I'm hungry...
jellybeen 10 months ago
Wanna come over for a BBQ?
jeepfreek88 10 months ago
@jeepfreek88 Sure. Where and when? :) -Kirk
Egcuisine 10 months ago
do grill marks do anything besides a nice visual? Seems pointless, unless just for presentation?
thecanadianvandal 10 months ago
@thecanadianvandal It's definitely about presentation. -Kirk
Egcuisine 10 months ago
Thanks - and thanks for cooking it medium RARE! if there's no blood it's not a steak folks.
misteromeara 10 months ago
@misteromeara I completely agree :) -Kirk
Egcuisine 10 months ago
This was exactly what I needed. A quick easy guide and the bleu cheese butter was phenomenal addition.
mcd1076 11 months ago
@mcd1076 That's great! So glad you enjoyed the recipes. -Kirk
Egcuisine 11 months ago
I am hungry!!!!!
chrispatyna 11 months ago
3:09 and on confirmed my assumption that this man is gay.
BlueBurryPimp 11 months ago
@BlueBurryPimp I'm taking it you didn't like the steak. -Kirk
Egcuisine 11 months ago
Is it just me or do you think this guy sounds and acts extremely gay?
GaryKoeppe 1 year ago
@GaryKoeppe Thanks so much for your inquiry, Gary. Taking time out of your busy schedule to ask me out is flattering to say the least, Unfortunately, I have to decline, I have a girlfriend, but I'm sure there's a guy out there who'd feel lucky to have you. Best.
-Kirk
Egcuisine 1 year ago 11
This was IMMENSELY Helpful.
Thanks!
jbkeebs 1 year ago 7
@jbkeebs Glad you liked the vid and found it helpful. -Kirk
Egcuisine 1 year ago
fuck this steak... get thinly sliced sir loin... put it in a bag with marinade and massage it for an hour at room temp... then seer in the juice on each side... add peprika on both sides while grilling... then reduce heat and slowly glaze on a thin layer of your favorite BBQ sauce, cook till its just a shinny coat on the steak... make it with any flavors you like, and i promise its the best way to flavor that meat
wildboy789789 1 year ago
@wildboy789789 You lost that argument at "thinly sliced", dude.
fr8542 1 year ago
@fr8542 They are two different pieces of meat. If you seer the steak in the juice all you are doing is steaming it. There is nothing wrong with marinating a piece of meat but when you are talking Rib Eyes, there is no need to marinate. It is one of my favorite cuts of meat. Remember, Rib eye is basically Prime rib but cut into steaks. What you are talking about in some respect is cooking with a Wok. Enjoy whatever you like.
gtiprod 1 year ago
@wildboy789789 sounds like overly thought out, over seasoned shit...
benchmstr 1 year ago
@benchmstr lol, im sorry i care enough about my steak to "overly think" about how to make it way better than yours, but i want a superior steak
wildboy789789 1 year ago
@wildboy789789 if you want a superior steak then why are you ruining it?
benchmstr 1 year ago
@benchmstr i thought a superior steak required knowledge about spices, not just pickin your butt with uncle john and throwing a huge hunk of unflavored meat with beer on the hottest fire you can make
wildboy789789 1 year ago
Great Job! We've place your video at YouTube.com/BestRecipeEver... Congratulations!
BestRecipeEver 1 year ago
Great Job! We've place your video at YouTube.com/BestRecipeEver... Congratulations!
BestRecipeEver 1 year ago
Cool
thecardcollector96 1 year ago
Some site s call for the cover to be down. Why didn't you??
sinfuldavy0 1 year ago
@sinfuldavy0 Great question. The grill I was using has the ability to get pretty hot. Cooking with the lid down would have cooked the interior too fast. That said, if your grill has an issue with heat I might suggest putting your steak on the grill and closing the lid for 30 seconds, allowing the grill's temp to raise back up. Hope that helps.
-Kirk
Egcuisine 1 year ago
Makes me hungry.....yum!
N1SERVER 1 year ago
Grilling a steak is not rocket science and yet people insist on getting it wrong, mainly out of ignorance, impatience, laziness and being a tightwad. Only buy prime grade from a quality butcher, if you can't afford it save up until you can. Everyone says filet mignon is the best cut because it's tender but while I agree with that it doesn't have much flavor. The flavor comes from fat, you want good marbling and try to steer clear of any cuts with bones because it results in uneven cooking.
SolidSnake032486 1 year ago
@SolidSnake032486 Excellent advice, SolidSnake032486. Charcoal or wood is the only way to go - like you, I've tasted the flavor that propane imparts to food and it isn't pleasant. A good alternative to using a chimney startey is an electric coil starter. For fuel, charcoal briquettes are good but lump charcoal gives your food the best flavor. Flipping the steak more than once keeps your steak juicy by keeping juices from pooling on the top side of the steak.
BrainEatingApe 1 year ago
Continued: I like Ribeye at least one inch thick. Never freeze or refrigerate the steaks, buy them the day you plan on grilling and give them a few hours to rise to room temperature, if you don't have the time then wait until the weekend. Use a charcoal grill, not a gas grill otherwise you'd be better off cooking it in a pan over the stove. Gas grills use propane which makes the steak taste awful. If this is too much work for you drink a Red Bull before you start.
SolidSnake032486 1 year ago
Continued: Never use starter fluid, it doesn't completely burn off and you will taste it on your steak. Use a chimney starter and some old newspaper. When the coals are red hot dump 'em into the grill. Position them so that they are relatively flat with enough area to put all your steaks on. Hold your hand over the coals, if you can't count to four you got a good heat, if you can just add more charcoal. Place the grill as close to the coals as possible and let it get super hot.
SolidSnake032486 1 year ago
Continued: Marinade with a light brushing of some kind of oil and a gerious sprinkile of sea salt and fresh cracked pepper. The oil will help the steak get a good sear, prevent the steaks from sticking to the grill, prevents the salt and pepper from falling off and it will help in getting good grill marks on the surface. I find olive oil is the best because it goes well with red wine. There's only one way to cook a steak, in between medium rare and medium.
SolidSnake032486 1 year ago
Contined: Only use tongs to flip the steaks, don't poke that meat with a fork! Place steaks on the grill, close lid and wait sixty seconds. Open and flip. Close lid and wait sixty seconds. Open turn ninety degrees and flip. Close lid and wait three minutes. Open lid, flip and close, wait three minutes. Take 'em off let them cool a little before cutting into them. Hold the garnish and blue cheese. Thank you.
SolidSnake032486 1 year ago
I cannot believe I have watched this vid 3 times in a row! PERFECTLY done. I totally agree with guy below when saying this is the first time I feel I now know how to cook a steak to perfection and at he same time I can wow my steak fanatical friends. I't always a competition with those guys, and now I can one-up them. One question though. You never specified the grill temp. You just said "hot". 400 deg ? Great post all the way around!
smacman68 1 year ago
@smacman68 Hey thanks so much for your kind words. Regarding grill temp, don't be fooled by the thermometer on the hood. Understand that it only reads the temp of the heat inside the entire unit, not the grill itself. To do that you'd need an infra-red thermometer. The easiest way to figure out if your grill is hot enough is to hold your hand 4 inches above it. If you can't keep it there after a second or two - it's ready! Hope that helps and thanks again. -Kirk
Egcuisine 1 year ago
that compound butter looks so good
afgr173 1 year ago
@afgr173 It is. You should make it even if you don't make the steak. It's good on everything. -Kirk
Egcuisine 1 year ago
i love you dude ur sooo sexy lol :) how old r u <3
SolangeLOLable 1 year ago
This has been flagged as spam show
@SolangeLOLable How old do you think I am? :) -Kirk
Egcuisine 1 year ago
I want to eat that everyday for the rest of my life.
Nizm0350z 1 year ago
@Nizm0350z Nice! -Kirk
Egcuisine 1 year ago
I find olive oil takes away from the steak flavor, so I season my steaks 15-20 minutes ahead of time, so the juices of the steak itself holds the seasonings on..oh and i flip my steak at 90 seconds to 2 minutes, anything more done than rare, you might as well be eating chicken. 130 degrees marks the spot.
scarekrow9 1 year ago
Who IS THIS GUY?? He's an awesome presenter!!!
xXrevoXx 1 year ago
@xXrevoXx Hey thanks for the kind words! My name is Kirk Leins. Please check out some of my other videos.
Egcuisine 1 year ago
Thank You for this Video
k9forkids 1 year ago
@k9forkids You're very welcome :) -Kirk
Egcuisine 1 year ago
That looks like one excellent steak.
I cook on charcoal, and I am working on knowing when the grill is ready. I imagine that you have a method for judging when the temperature is correct for grilling. I've heard that when you can almost hold your hand 6 inches over the grill, its ready for cooking.
DaddyOh2010 1 year ago
@DaddyOh2010 If you grill with charcoal you want to wait until your coals are white and glowing red.
k9forkids 1 year ago
@DaddyOh2010 Thank you. You're right about the hand test. If you can't hold your hand 4 to 6 inches above the grill, it's definitely hot enough. The charcoals should also grey on the outside, but bright red on the inside. -Kirk
Egcuisine 1 year ago
perfect thank you for the video !!!!!!!!!! :)
963memo000 1 year ago
@963memo000 You're very welcome :) -Kirk
Egcuisine 1 year ago
Does this work for all types of steak????
RequiemSoup 1 year ago
@RequiemSoup Absolutely! -Kirk
Egcuisine 1 year ago
i love steak. i am going to favorite this video.
MrConfuseBoy 1 year ago
@MrConfuseBoy Thanks so much. -Kirk
Egcuisine 1 year ago
hungry now
Cambokadaw1 1 year ago
@Cambokadaw1 Nice!! That was the goal :)
Egcuisine 1 year ago
I discovered this video last year, and have been grilling the ribeyes just as instructed. They turn out perfectly every time! I've been impressing my friends and family with killer ribeye steaks eversince.
turbineU 1 year ago
@turbineU That's awesome feedback. Thanks so much, turbine! -Kirk
Egcuisine 1 year ago
REALLY great walk through!
DuckysDoll 1 year ago
I love your vids! you have a great sense of humor with your vids!
googo151 1 year ago
@googo151 Thanks so much. I really appreciate that. -Kirk
Egcuisine 1 year ago
Instead of my nose I use my Butthole to check for tenderness...
otrice53 1 year ago
I don't know about touching the tip of your nose then touching the steak. You should stick with the thumb to tip of each finger method. Just to be sanitary. I don't think people would like the nose touching the steak.
thejohncho 1 year ago
@thejohncho Touching the tip of your nose does not have to be done immediately before touching the steak. It's just a guide to let people know what to feel for. -Kirk
Egcuisine 1 year ago
This is fantastic
chevaliercourageux71 1 year ago
@chevaliercourageux71 TY :) -Kirk
Egcuisine 1 year ago
they come out perfect everytime, 5 minutes and flip, thanks!!
Axenmoon 1 year ago
@Axenmoon Awesome!
Egcuisine 1 year ago
you look like the miz! and your cooking tip is AWWWWWWWWWWWWSOME
bumbaclod77 1 year ago
@bumbaclod77 LOL I've never heard that one before. And thanks for the kind words.
Egcuisine 1 year ago
what kind of steak is that. im guessing serloin
NOKTURNALable 1 year ago
@NOKTURNALable It's rib eye
Egcuisine 1 year ago
i love my cast iron weber, ughhh, its great, i prefer to cook each side for 8 minutes and rotate at 5 minutes, thats just me though, i was once taught to only flip stteak once oin the grill, so that how it do it , nice video too, my mouth was watering
brraatt 1 year ago
I enjoyed your video a lot so I hate to sound like I'm nitpicking details but I have a couple of questions...
I think applying a little oil is spot on. However, olive oil? Depending on the type and depending on your grill (perhaps 350-425F) isn't olive oil likely to hit it's smoke point during the grilling?
Secondly, speaking of smoke point is I think applying salt and pepper is great - but pepper it afterward as it burns very quickly. Burnt pepper isn't pleasant.
C5Rigzz 1 year ago
Comment removed
Egcuisine 1 year ago
Olive oil isn't as fragile as most people think. In Italy they actually deep fry in it. Bushing a little on a steak that's on the grill for 8 to 10 minutes really has no effect on the flavor. But, if you prefer using a different oil by all means do so. I feel pre-peppering is essential for enhancing the flavor of the beef, as well as achieving a good crust on the meat. I've found it to taste burnt. But once again, If seasoning the meat afterward works for you stick with it.
Cheers,
Kirk
Egcuisine 1 year ago
Why is the lid up?
eikon123 1 year ago
@eikon123 For smaller, quicker cooking steaks I like keeping the lid up. Close the lid and the interior ends up cooking to fast, leaving the outside without the proper char. If you're cooking a monster steak (i.e. 2-inches or more thick) feel free to close the lid. Hope that helps. -Kirk
Egcuisine 1 year ago
man im hungry! LOL
DengrayKai211 1 year ago
@DengrayKai211 Nice!!!
Egcuisine 1 year ago
i love these videos people.
blinkblinkblinkkdd 1 year ago
@blinkblinkblinkkdd Thanks blink.
Egcuisine 1 year ago
How do you get the steak to not stick on the grill? i have a tough time cooking on the grill, everything sticks and falls apart..
slostboyz420 1 year ago
@slostboyz420 A nice, hot grill really helps to keep food from sticking. So does a lot of brushing of the grill, as it releases the oils that have settled in the cast iron. After your grill is hot and brushed, put a little vegetable oil on an old rag. While holding it with a pair of tongs, run it quickly over the grill. Also brush a little olive oil onto whatever you're cooking. Do all of these things and the sticking should cease. Hope this helps. -Kirk
Egcuisine 1 year ago
@Egcuisine Thanks, actually ya it really did help, I myself have never been properly taught how to grill..just wing it when i do.
slostboyz420 1 year ago
@slostboyz420 Cool! Let me know how it goes the next time you grill.
Egcuisine 1 year ago
the chef had very high charisma which almost makes me feel like he should have his own show... and the steak looked awesome. Happy Birthday America, today, I grill for you lol
Piglip011010 1 year ago
@Piglip011010 Thanks so much. Hope you had a great 4th.
Egcuisine 1 year ago
It's that guy Alan Harper ?
cnajera34 1 year ago