Two-Zone Ribeye Steak, Charcoal Charred and Butter Braised

Рет қаралды 60,151

Күн бұрын

A beautiful ribeye with plenty of intramuscular fat and tender meat is the crown jewel of trophy cuts on any steakhouse menu. Our favorite method of preparing it is throwing it on a grill, but there’s one drawback: since it contains all that delicious fat, a ribeye is almost guaranteed to cause flare-ups.
In this video, ChefSteps co-founder Grant Crilly demonstrates how to avoid flare-ups and dial in the doneness of your steak with precision by using a two-zone grilling setup: char the ribeye on the hot zone then slowly bring it up to serving temperature in the cool zone with a warm butter bath flavored with rosemary, bay leaves, and lemon.
Grilled and Butter-Rested Ribeye Steak: www.chefsteps.com/activities/...
Equipment:
Buy a charcoal grill: www.amazon.com/Weber-741001-Or...
Ingredient:
Buy ribeye steaks: snakeriverfarms.pxf.io/B0zOQy
[Time codes]
0:00 - How to make grilled and butter-rested ribeye steak
0:07 - What is a ribeye steak?
1:28 - How to set up a two-zone charcoal grill
2:02 - Melt the butter
2:53 - Season and grill the ribeye
7:53 - Add steak to the butter bath
9:21 - Add fresh bay leaves and rosemary, and lemon
12:54 - Carve and serve the ribeye
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: www.chefsteps.com/

Пікірлер: 60

@EILevine 13 күн бұрын

Sounds to me like someone needs the Combustion Predictive Thermometer from their former coworker

@stevengarman9112 15 күн бұрын

This technique would really shine with something like the combustion inc thermometer.

@STODAKINE 16 күн бұрын

Totally makes sense and agrees with what I have always thought about Ribeye’s. I would definitely slice a head of garlic and que that up first - both halves and then toss into the butter before charring the meat.

@DelTurts 16 күн бұрын

This video is truly what i love from you guys, just oozing with so much information and super nice tidbits of info through the whole thing, like how to work the grill and properly probe the steak. It's like the actual meal is just an sneaky way to convey a ton of info, I love it :D Edit; also loved how u drove home to point of cooking it closer to medium, a lot of meats are just genuinely better at those temps

@dennyo7798 16 күн бұрын

Thanks, I just may have to one up my ribeye game! Ribeye's are one cut of meat that I have nearly mastered consistently.

@ChristophHenrici 16 күн бұрын

Totally cool, the way to go for my next ribeyes

@stuurhuis69 14 күн бұрын

Props to the chef for not sneaking a piece while doing the carving. I wouldn't have been able to control myself!

@dcippitelli 16 күн бұрын

Thanks, looks great I will give this technique a try for sure!

@mark-angelofamularcano237 16 күн бұрын

Will try this before summer ends 👍

@benhampel 16 күн бұрын

super interesting.. gotta love pure cooking like this

@JacekTaranko 17 күн бұрын

Looks gooood!

@t0mt0mt0m 16 күн бұрын

This recipe reminds me of a French style steak from Mon Ami Gabi.

@darksidemachining 17 күн бұрын

Splendid Video. Do you have any recommendations on how to repurpose the butter…. maybe a hollandaise sauce?

@inoob26 17 күн бұрын

steak flavored hollandaise sounds delish

@jhob7516 17 күн бұрын

I bet that butter tastes so good after cooking

@toaztelg 17 күн бұрын

Yap, I was thinking that too. Imagining that would taste awesome!

@satanismybrother 16 күн бұрын

I was definitely thinking about repurposing the butter afterwards too. Dipping some crusty bread with some confit garlic sounds pretty good

@adiegoguy 12 күн бұрын

Popcorn

@jhodess 16 күн бұрын

This guy cooks!

@hksupersi 16 күн бұрын

that first cut made me droolll

@surfingonmars8979 12 күн бұрын

That sure does not look medium. But it sure does look GOOOOOOOOOD!

@lLvupKitchen 13 күн бұрын

GREAT video

@scyence 16 күн бұрын

6:05 Real esteak, if you will.

@9929kingfish 14 күн бұрын

Definitely need to try this technique. Anything braised in butter you know is going to be amped up.

@Mryodamiles 17 күн бұрын

What if we replace butter with tallow? Wagyu tallow?

@Blck7 17 күн бұрын

I think guga did that already

@justinguitarcia 16 күн бұрын

Fat is flavor. Whatever fat you choose will flavor the steaks uniquely. I think any room temp solid fat works for this technique, butter just tastes great

@surfingonmars8979 12 күн бұрын

Having ribeye tonight. Will try this.

@satanismybrother 16 күн бұрын

Is there any limit to how long or how hot you can heat that butter bath? I’m thinking why not use it to cook lots of different meats off the bbq - steak, chicken sausages etc the use the leftover butter/fat as a bread dip?

@LordBummingtonThe3rd 12 күн бұрын

Or maybe dump it into some mashed potatoes.

@billfresh3776 16 күн бұрын

"OMG! That's so frigging good!" Sounds like my kitchen. Can't fake that reaction. Excellent video. Thanks.

@bryanp6354 16 күн бұрын

It looks like you lose some of the char when you rested it in the butter afterwards. It kind of looks like the steak got "deglazed" from water in the butter and lemon juice.

@nickyang1143 16 күн бұрын

Stick a joule in the butter

@lasagnalimbs7838 Күн бұрын

i love this idea but do it with brown butter instead so you dont lose the crust and adds flavor

@plainolbill562 16 күн бұрын

Can the butter be stored in a container and refrigerated for later use doing the same thing with the ribeyes and if so how long will it keep?

@snodrifter1 16 күн бұрын

I wish they would invent smell o vision😂 If you have an induction burner, one could do the second phase of the cook on that. Wouldn’t have to monitor as much. Especially if you don’t have a grill large enough to set up two zones. For example if I’m cooking just for myself, I just set a grill right on top of the chimney starter. Turn n burn, baby

@jik2298 16 күн бұрын

What grill is this?

@ledheavy26 12 күн бұрын

PK 300

@dzhiurgis 14 күн бұрын

basically another way to do sous vide or reverse sear

@scottcroonquist6574 10 күн бұрын

Grant will you share the link to the thermometer used. TIA

@sgdfly8715 14 күн бұрын

Out of curiosity, why would you choose to use butter rather than say wagyu tallow? I’m guessing taste preference, but I’d like to know what the difference brings in comparison.

@Klorel123 16 күн бұрын

what to do with all the leftover butter?

@blippityblop2767 8 күн бұрын

I love this channel. I’ve learned so much but do you use boom mikes? I’m trying to figure out why all of a sudden in every video you are yelling. I get that food is exciting and I’m with you on that but it’s just a bit much.

@arthurford829 16 күн бұрын

What do you do with all that butter afterwards?

@alldaylong 15 күн бұрын

I'm going to use it on baked potatoes, I'll cool the rest and make eggs with it

@Velitskiy_Sergey 17 күн бұрын

No audio after 17:39, but it can be on purpose) Thanks for your channel and all your effort for these top quality filming and videos 🔥

@smoath 16 күн бұрын

👍🏻

@thefirstingredient 16 күн бұрын

Pepper before grilling? Interesting.

@plainolbill562 17 күн бұрын

GRANT CRILLY FOR PRESIDENT

@petrospetrou6254 16 күн бұрын

But does it better?

@MindsDozer 16 күн бұрын

Ribeye confit

@Wintershot 15 күн бұрын

Small point but that isn't braising that is stewing.

@user-ys1iy4fx8w 17 күн бұрын

علي موحان💜❣💜❣💖❣💖❣💖❣💖❣💖❣💖❣💖❣💖❣❤👏❣❤💖❣❣💖❣👍👍❣👍❣👍❣❣👍❣👍❣👍❣💜❣👍❣👍❣👍❣💜💜❣💜❣💜💛💜💛

@asl8r 3 күн бұрын

Wtf, how is this guy talking about temperatures that make no sense? He's checking temperatures under the steak (irrelevant), it's butter temp) at 168F... Then 155, and that's good, and then 190...all within 5 seconds. What??