I've enjoyed watching your videos over the last couple years I'm up in Western North Carolina ribeye is my favorite but it's hard to be a good poor man sirloin if you cook it right
I time every 🥩 steak every time.if it's not Red or pink I don't want it.3 minutes a side on the ribeye and tbone but the filet mignon could go 4 or 5 for sure
Beef is pretty tasty raw and unlike with pork, there's no parasites, so you basically cook it only for two reasons. 1.) To get the crust, and 2.) To render the fat. The more marbling it has, the more it should be cooked. Filet = rare, Wagyu = done. Not complicated.
Ribeye is the crowd pleaser. Rare to well done, it's still good. If you're having folks over for dinner it's a safe bet. I'm a med-rare guy, but not everyone is. I need to try that butter bath method, I've seen you do it a lot. I've done something similar but I used salted butter, it wasn't great. I learned from you to use unsalted for high heat cooking. 👍
28 Comments
Filled All Day!
Porter house or tbone either one
Even choice, stake. Can cook that well.. 😂
I'll take all 4! I'm starving!
There’s no debate…steak is great
I've enjoyed watching your videos over the last couple years I'm up in Western North Carolina ribeye is my favorite but it's hard to be a good poor man sirloin if you cook it right
Ummmm…. bro burning the hell out of that steak 😢
You need longer videos with more to them. And drinking!!!
When i ate beef..I was a ribeye guy..🎉🎉🎉
Pittsburgh style brother!❤
Id rather eat a sirloin than new york strip
I am a carnivore, i enjoy any cut of steak.
Out of those ill take the ribeye. Or the fillet
Awesome cook indeed
I love to see a steak cook with no meters and internal checking. It seems a lost art.
That fillet just sent me crazy bro id be all over that. Made me impatient for summer bbq season 😂
Bone in for sure! Tbone or bonebin ribeye!
Put that on a cracker
T-bones then ribeyes. bring on da BEEF!
Ribeye all day
Ribeye cooked medium!!!👍👍
I time every 🥩 steak every time.if it's not Red or pink I don't want it.3 minutes a side on the ribeye and tbone but the filet mignon could go 4 or 5 for sure
T bone all the way. 1 1/4" thick
Ribeye is the absolute best.
Beef is pretty tasty raw and unlike with pork, there's no parasites, so you basically cook it only for two reasons. 1.) To get the crust, and 2.) To render the fat. The more marbling it has, the more it should be cooked. Filet = rare, Wagyu = done. Not complicated.
Ribeye is the crowd pleaser. Rare to well done, it's still good. If you're having folks over for dinner it's a safe bet. I'm a med-rare guy, but not everyone is. I need to try that butter bath method, I've seen you do it a lot. I've done something similar but I used salted butter, it wasn't great. I learned from you to use unsalted for high heat cooking. 👍
Temperature change won't make people sick imo. It's staying indoors when it's cold where all the germs are !
Please invest in a better camera.
I’ll take a ribeye or porterhouse and be happy