Steak Selection - How to Choose the BEST Ribeye Steak
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- čas přidán 10. 01. 2020
- Did you know not all ribeye steaks were created equal? Sure, peering into the butcher counter you may see that the ribeyes are all priced the same, but they're NOT the same.
Learn how to choose the best ribeye steak and become a master at steak selections. I'll teach you exactly what to look for, and the results will be delicious.
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Jess Pryles is a meat expert, live fire cook, author and a professional Hardcore Carnivore. She has a particular passion for beef and meat science and is a respected authority on Texas style barbecue. Born in Australia, she now resides in Austin, Texas.
In addition to being a maven of all things meaty, Jess is a co-founder of the Australasian Barbecue Alliance and the creator of the internationally-acclaimed line of meat seasonings, Hardcore Carnivore®, and has authored a cookbook of the same name.
She's here to tell you to COOK MEAT LIKE YOU MEAN IT!
Costco sells just the Spinalis Prime muscle tied into 4 in rounds . Omg there amazing
Pretty sure I fell in love during this video.
Great informative video...thanks!
Videos like THIS is why I subscribed!!!
Thanks for the info 👍
Very informative. Thankyou
Brilliant lesson!
I just stumbled on your site. Fantastic!! I'm going to subscribe, binge watch what you have produced and look forward to future episodes.
Awesome info!!
Was looking for the perfect ribeye for my hubby for his birthday, now I know what to look for! Thanks!! 😊
Great content!
Great video!!!!! Thank you!!! ✊🏾
Awesome information! We have been eating ribeyes almost exclusively steak-wise lately so this will certainly come in handy!
That was very interesting and useful information. Thank you. Hi from Salem Oregon
Such great info - thanks!
Oh yeah - one more thing: Your black rub is killer. We love it at our house!
Jess, you've gained a new subscriber with this video. Thanks so much for the great info!
Just picked up a sous vide and I’ve been having steak for lunch and dinner, I can’t get enough ribeye. I always went for that top part first but this really helps explain why and helps me when I get my next wagyu ribeye from the butcher tomorrow.
very good learning video.
The best. Thank you
Great vid!!!!!!!!!!
I've had inconsistent results from ribeyes. Some just seem to "fall apart" and are swimming in the fat, and other have been, well, a little tough. I believe this is why. There are likely additional reasons for the results I've been getting, but I feel much more confident now to select one. Great video. :)
Thank you!!
Since I began cooking and eating steak regularly a few years ago, my one biggest rule of thumb is be willing to walk away if they don't have what you think are good steaks. Several times I've gone shopping for steak and come back empty handed because none of the ones available looked right to me. I always have an extra steak or two (or three or four) by buying when I can find good steaks, so I can walk away and still be having a nice steak.
Great info! Who knew? Not me! I've been eating ribeyes for years and have grilled quite a few. Now I can be a savvy shopper. Thank you!!
I typically look at the marbling, but I'm not sure I've been looking at the cap. Thanks!
How about colour wise? Darker red or brighter red?
Great video, but how about the fat between the cap and the eye? does it matter?
Nice work! I appreciate the complete explanation.
I also like start simple and build complexity as you go.
This teaching method is perfect for my brain.
BTW I savor the last bite myself.
Brilliant content. That's so good. Cheers to a better feed. From Melbourne AUS xxx
Sweet info👍🏻🇺🇸
The best thing about this video is the way you were looking at the steak 😂, great video!
Super informative; I had NO idea and I eat ribeye all the time. Can't wait to search now!
Thank you for the info. We were going tomorrow to get a ribeye.
Omg love this video! I’m sitting here eating a ribeye and thinking it’s not all that great. Now I know what to look for!
Bought some ribeye yesterday using your tips and selected steaks with the largest cap….cant wait to grill and eat them.
Thanks alot. I heard about it from my Father but at lease you showed examples
Fantastic! Now I know. I bought ribeyes last weekend. I wish I was armed with this info. Great for next time!
What end of the loin does the cap come from so the butcher and I are on the same page?
So nice👍🏻👍🏻👍🏻
I get chuckeye steaks for like 5$ at my grocery store. It’s right next to the ribeye and just about as good but WAY cheaper.
Dig the Aussie-meets-Texas twang! A well marbled choice ribeye can be as good as a prime. I buy whole ribeyes at Costco all the time and my wife is shocked after finding out she is not eating Prime.
The steak you chose was probably the first or second steak cut from the ‘roast’, closest to the chuck or shoulder. The other looked like about the last steak cut, nearest to the hind quarter bcz there was almost no spinalis at all.
The best price for beef that I’ve found is not in TX, but in FL. Those same steaks are $10-11/lb in all the supermarkets (choice). From November thru December you can get standing rib roasts (which is what those steaks are cut from) for $5.99/lb.
Florida is actually a huge beef state. I can get great ribeyes here at sams or costco for $11-$12 and they're phenomenal. They also have tomahawk steaks too for a really good price.
Great tip Jess, or cap😉
I found the smooth steaks are the toughest but if you see cracks in steak those are so tender but don’t see them that often but when I do see them I buy them
Thank you babe
Great video! I might add that the tender portion tends to have a ring like appearance and will be consistently marbled. At Costco you can often see steaks marked as “choice” really are “prime” in marbling. I look at every package and find gold often.
There was an article like 15 years ago (forgot where I read it where costco meat labeled prime is really high choice.
USDA actually grades the steaks not Costco so no, Costco does not sell prime as choice. Please stop spreading disinformation. We have too much of that nowadays. Are you a Trump voter? Probably.....
Wow 13 for choice and that's considered great price lol
Holy Shiz! Thanks!
So how do you get the eye as tender as the cap? Or is that even possible?
Thanks for the tip! Is that called a scotch fillet here in Australia?
Thought so thanks! Used your tips yesterday, so much better to know what’s goin on 🤙🏼
great explanation of how to choose a ribeye for the larger spinalis portion but how do you choose one for less gristle? I am tired of throwing away $25. a week for a steak that looks great but is tuff as a boot and filled with gristle.
The smaller the spinalis gets, the tougher that line of gristle will be (generally). Run your finger over it in the package and you should be able to feel it.
Just so you know... shop towels have fiberglass in them. Just a tip from my husband...
I’m also in tax and look forward to going to one of your events
Just got some that are in between these... looked good but when cooked you can see this line of clear gristle show up between the fat and the meet. No sign of it when raw.
Is a ribeye with larger sinalis better than a steak with a sinalis minor and a sinalis ?
The one on the left I usually just throw away if i see it in a pack of 3. *thumbs up* or I'll take one for the family and just eat it and cry.
LOL, now I'll be rifling thru all the ribeyes. Hmm, how do I get my butcher to cut this from the center of his loin? Great info, I never knew! (but then, there's a lot I don't know...)
Not so much the center of the loin as the first ~6 cuts, closest to the chuck. From the spinalis, the steak she chose was probably number 1 or 2.
Well... shit. thank you!
Why isn't marbling even mentioned? The fat is def my top concern...
I can't stand when I buy a ribeye or get a ribeye at a restaurant with a small fat cap.
conclusion: just buy Deckle cut... forget about the eye
I feel naughty when I eat a ribeye.
Is there a nerve to avoid in any ribeyes?
Shop towles are not to be used with anything you are going to put in your mouth. They are not food grade. Paper towles are Ok.
Itll be fine
They are just as clean
you are so cute jess
Talking too much; just get to it.
Nothing like butchering an animal and see that fat cap on a muscle of meat🥹, it's a lot $ to buy a side or half, but is worth it if take time. Try getting a ribeye out of a deer lol, not like market🧟. But a ribeye is most beautiful with a marbled eye, fatty deckle🥹, great job girl, made me hungry🤠