Have we been cooking ribeye wrong? No not really… but here is another way 🥩
Have we been cooking ribeye wrong? No not really… but here is another way 🥩
23 Comments
First! Happy Sunday! 🙏🏻✝️
me watching this after just burning my own steak
Those steaks look delicious.
This is how I make them, not the rolling part, but separatingbthe eye and the eyebrow. We usually eat this with bread and chimichurri, so i just slice both cuts and put them in a board for everyone to share.
This is why I think ribeye is best slow roasted/smoked as double cut or larger roasts: the connective tissue and fat in the Spinalis renders as the Longissimus bastes in the fat rendering out; a sear before and agains after if you really want crust
I was waiting for a Roulade…
where got time in the kitchen
I know I maybe am in the minority here, but I'd want them done more than that, medium to well-done for me.
The dude who says pepper doesn't go well with steak is now saying people are cooking steaks wrong… 😂
Which one tasted better Andy?
I really dislike all the attention that the spinalis has been getting on-line recently. It was a well kept secret for years, now it is the priciest cut of beef there is.
Great to see you Andy keep up the good work
If he had just cooked it whole and rare over a very hot flame it would be tender the whole way though. Remember to salt or brine 1-4 hours before and let it sit out for at least an hour to come to room temp.
My YT shorts feed is either food or rory sutherland
Deckle declared delectable dominion!!!
Good idea, but there's a food safety issue here. All surfaces must be fully cooked, and when you roll the meat, some of the surface is medium rare.
We, Koreans, call the cap ‘Sae woo sal’. It means a shrimp meat cause it looks like shrimp. It tastes way more fatty and meaty if you cook like Andy. Deeper flavor. Thumbs up to you chef.
A long form of this kind of thing would be cool.
Great tip.
Yummy 😋
🤤🤤🤤
Ah, yes. Lobsterissimus Bummikissimus. Did for Jayne Mansfield, I believe. You should be careful Andy
People overthinking cooking a steak, still baffles my mind.