The Perfect Ribeye | Tips for Grilling the Best Ribeye Steak
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- čas přidán 30. 07. 2024
- This week we are visiting my friends at the Certified Angus Beef Test Kitchen in Wooster, Ohio. They’re serving up the best tips and tricks on the differences of ribeye steaks and what to look for. #certifiedangusbeef #perfectribeye #ribeyesteak
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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Great video, Diane needs her own CZcams to teach the rest of us proper meat terminology
So great to see the younger generation still has folks that want to preserve and carry on traditional arts such as butchering. To me her skills are more valuable than coders and network mangers or Instagram influencers will ever be.
Agreed!
without the aforementioned two you wouldn't be able to make this comment...
I think its great people can turn literally anything into a career instead of living in the dinosaur age of the 1930s where you were just a wage slave to a factory or a corporation. I understand your bitterness since those opportunities weren't available to you growing up though. Society will continue to change with or without you though.
@@rosskaske6357 - That doesn't take anything away from what he said. Just because he wouldn't be able to share his thought online doesn't mean he couldn't or wouldn't still hold to the same opinion/ conviction.
@@Curly_Maple Maybe we would be better off if nobody could share their thoughts online, then.
Really enjoyed the video Kent. Diana has a great way of explaining things too.
Huh, and to think did this at random when I bought a huge 22lb angus ribeye at Costco and turned it into many small 6-8oz steaks by peeling back the different muscle groups. The "scooby snack" portion often becomes very rich and tender stew meat - you won't have any better a stew!
I really enjoyed watching two people talk about, cook, and eat something they are both knowledgeable about and love. Many thanks.
My favorite steak! Thanks for this steak lovers delight.
Wow.
Thirty years I had been a professional chef. I only knew two types, rib eye roast and ribeye steak.
This was tot awesome!
Don't worry every ones always learning new things, Even professionals.
Love you Kent. She is amazing! You are incredible together wonderful lesson
I love to cook but not really into cooking shows....... Except for yours. Ty CKR!
I really appreciate these types of videos. It’s educational AND I get hungry enough to add it to my menu to try myself.
Also! Kent and Shannon, I made your blueberry and lemon morning cake for a couple at church this past Tuesday. They shared with family and neighbors and they said they’ve never had so many people call with compliments and wanting the recipe! The husband joked saying he licked the cake container clean! 😂 Thank you for sharing!
Great having Diana on. You continue to bring new twists and great information to your program. Thanks Kent, Shannon and crew!
I always seem to migrate to your videos with perfect timing! Tonight we are cooking some Ribeye for my birthday dinner. I always get a good cut of beef for my birthday dinner every year. Thanks for the information!
My fave steak Kent,, I'll have 1 of each cut, medium rare at most & rare is fine, large baked Idaho tater with butter, sour cream, chives with s & p, creamed spinach on the side & I am set
Gettin' fat just thinking about how good that would be.
A perfect meal Logan.
@@gotdangedcommiesitellyahwa6298 👍👍👍, lol, mmmmm......
@@delendaestcarthago564 my friend, thank you very much
I like my steak well done medium well at least. I don't want my steak to moo at me while I am Trying to eat it
Kent thank you for all that you have showed me over the years, your cooking and comments have really encouraged me to be the best I could be and I want to thank you for your info god bless you and keep doing what you love
Great guest right there ! She’s chock full of great information. Learn something new everyday
Dinner and dancing, what a treat.
Thanks Diane! That was brilliant.
"Meat Scientist" - now that is a STEM field I can get behind!
Meat scientist knows her stuff!!! Looks good and I learned something.
7:21 So wonderful to hear endearing comments like "darlin'" and "sugar" and not be afraid to say it out loud... as it's a compliment!👏👏👏👏👏👏🏆🏆🏆🏆🏆🏆😀NICE moves from you both.. what fun.
I love all the Kent videos, but this one made my weekend! I obsess about ribeye. FUN!
Thanks for the education and entertainment. Enjoy!
Thanks for sharing this video. That is great looking steaks. Much appreciation to our farmers and ranchers for helping to feed us. Thanks to our troops and our vets for their services for us. Cheers Kent and Shannon! ✌️
That was informative, thank you.
That looks amazing. Some of the finest food on the planet right there!
I think Kent has competition now for the best ever happy dance.
Love the ribeye dance!
Thank you Kent for always posting such warming and humble videos they are such a blessing
I think you found a Dancing Partner... Shan can join too!!! Man that looks sooooo yummy!!! ❤️
That was a great episode with the co-host and she did a great job it was informed and well she was so cold and candy on the cake
God bless you and yours, Kent. Thank you for remembering us.
Love it Kent what a well informed video thanks from across the pond 🇬🇧👍👍👍
Where I live in Northern California, you're talking about a $25 a pound piece of meat.So I am really grateful for the cooking science lesson.
Kent, thank you for inviting experts to come in and explain things on your videos. It just goes to show you truly care about great food and wanting to share how to prepare it with all your viewers. We thank you and you are truly appreciated. Would love to meet you and Shannon and the pups someday, but know that you’re very busy. Thank you and God bless.
Can everybody see kents mouth watering with every word of the beef language thanks for the tips and tricks always helpful because you guys are always entertaining appreciate the work you do
Kent I am from Lawton, Oklahoma and I appreciate when people speak in Okie
Such a fun video and I learned a lot of meat terms I'd never heard before. Diane is fantastic and a great dancer as well.
Excellent episode. Great to learn new things. Thanks Kent!
I love Kent so much. He has such a great way of explaining things so everybody can understand. Dianne was great too! I’m defiantly going to do that thing with a rib roast!
Kent, you are a true, cowboy, 🙂🙂🙂
Great video. I’ll tell you my favorite steak story. We finished tank gunnery in Germany many, many moons ago. When everything was clean and put away, we had a steak barbecue. First Sergeant cooked the steaks and the battalion commander and sergeant major served them to the troops. Wasn’t the best steak (that was at Cattleman’s outside of El Paso), but the experience was great.
Hell yeah brother. Pre patrol steak in Afghanistan was my favorite
Did you ever eat at the big texan in Amarillo? If you do try the 96 ounce r
If I make it to Amarillo, I’ll make it point up have one.
@@delendaestcarthago564 iam bad 😞 it's a 72oz, sorry. I live in Daytona beach FL and we had a place called the cattleman's a few years back and they offered a 92oz for the challenge to get on the wall of fame. The '92' was in reference to a local country music station called the Frog. 🐸
I've eaten at Cattleman's! First meal I had when I got back from Korea. A few years ago in the winter at Fort Bliss, I had my tank driver bring out a pack of steaks and we cooked them over the Support Company's potbelly stove (I bribed their Company XO to let me use it by cooking him a steak too haha!) our 4 man crew warmed our bellies with some delicious steak before heading back outside into the snowy desert night. Good memories and thank you for your service!
Learned a ton on this one as always. I would love to see more content like this!
This was great and I'm hungry now. You know some really nice people Kent and the she knows her stuff.... so well explained! Thank you for sharing!
That young lady definitely puts the science in meat. She gave me a great idea for how to do more with a regular ol rib roast, which I’ll be doing this weekend for my hunting buddies since it’s opening turkey season. As always it’s fun to watch these videos because Mr. Rollins is always having fun. I don’t think anyone could be around Mr. Rollins and NOT have fun!
My go to ribeye recipe is good salt and maybe a little black pepper. Smoke a couple of nice 1-1/2” 24oz ribeyes at 180 degrees in my pellet smoker until it reaches 115 internal. Then I sear them over a 600 degree lump charcoal fire on a cast iron grate for about 90 seconds per side or until they hit between 125-127 degrees internal. Absolute perfection!
The best kind of steak 🥩👌
I was waiting for this one , cowboy Kent. thanks so much for sharing.
Thanks for sharing with us Kent. Enjoyed the lesson on the Ribeye. Stay safe and keep up the good videos. Fred.
Always a pleasure my man!!!! Hats off to all !!! Cheers my good buddy!!!
Such a FUN video! Diana should be a regular on the channel!
Great Video! Thank you, young lady, you definitely know your steaks!
God bless you and your family Kent. Always a pleasure clicking as soon as i see that video notification.
Always enjoy learning how to cook better.
Great information video and thank you Diana for all the helpful tips. Congratulations cowboy Kent on hitting that 2 million subscribers! May our dear Lord bless y’all!
Wonderful presentation, the cowboy is a great cook and a wonderful entertainer
God bless you and Shannon and the pups
OUTSTANDING, MR. COWBOY KENT !
As always another great vid. Diana had some great information. Thanks for sharing.
Learned something and loved it. Thank you again!! Keep sending these videos out, they're amazing.
Omg, Perfect !!! Now I’m hungry!!!
Your videos are very calming and a fun/relaxing way to learn. Bless you
Kent's one of the best :)
Outstanding ! ! !
Adding a little bit of science with some traditional knowledge in cooking a steak. Well done Kent Rollins and crew.
Thank you for the video very educational and helpful.
Wonderful interaction! Thank you for another great meat-lesson! You sure got me back on the cast-iron path again and I love it!
I been getting some wet age ribeye's from our local meat store here in sw Oklahoma best cooking I have done
That looks absolutely awesome! Stay blessed!
You need to open a restaurant in my town so I can eat there everyday. I have followed your recipe for cooking a prime rib roast and it comes out perfect every time and everyone raves about. Thank you for doing these videos I love them! 💖💖
Really illuminating !!! Another superb video ! They just keep coming !
Kent, got your Original Seasoning, Mesquite Seasoning, and Salsa last week…. LOVE LOVE LOVE it! Thank you!
Thanks Cowboy. You teach us so much and We appreciate ya.
Awesome guest! Great info on my favorite cut of beef! Thanks 👍
Dang I wish I was grilling! Thank you to all who served and are serving!
Awesome video thanks Shannon for the video. Love you Kent
As always thanks for the tips!!!
What a man. Love this channel and love the guests
Thanks for the tip to unwind the ribeye roast. Never done that, but will in the future.
Looks good! Unfortunately, I can no longer afford such a nice cut of meat. I just ordered some ground beef from my rancher and she wrote back and reminded me she had all those lovely cuts in stock and I had to write back and thank her and tell he I couldn't buy it at this moment but when I can I'd contact her. God meets our needs but do we "need" all the finer things in beef cuts or otherwise. Ground beef will meet the needs of nourishing the body and that is what we all need-nourishment. 💓💖 Life is about to change dramatically but we need to keep our thankful hearts and be ungrateful even if we don't have the finest things anymore.
Perfectly stated and good reminder. Attitude of gratitude goes a long way. ❤️ I also agree, He will meet our needs, for certain, but I don’t think a lot are prepared for what’s coming.
You are so right.. Life on this earth is going to change in a way that most are not going to be able to deal with.. I pray that GOD will give us the strength & courage to withstand... it truly is a battle of the mind... if you do not feed your mind with the word of GOD, putting on the whole armor of GOD... you will not be able to withstand what is about to take place.. sending u much love and prayers from Tennessee
Thank you for the education. That meat looked delicious. I love this show. God Bless America!
Yup. She picked the right one! The spinalis. That is the most scrumptious part of the ribeye...also called the ribeye crown.
Thomas Keller calls it the deckle! I almost lost it so now that’s what I call it.
Ya’all are making my mouth water, I’m never going to look at my grocery store ribeye again 😅
Wow, that was fantastic! Thanks for sharing, God bless.
thanks for sharing...great info
Loved this episode!
Excellent video!! thanks for the explanation!
Thanks for the information! Great video!
Y’all the best❤,very informative!
Very interesting, I thank you for showing us stuff.
Heck yes. Can't go wrong with Kent's recommendations!
I learned something new! I would love to watch more of her.
Top notch video again. Thanks y'all.
No idea why the Filet Mignon is so admired. The Ribeye is where it’s at. King of steaks. 👍
Enjoyed. Very informative. Great job both of you.
That was fun....and very educational. And it look ohhhh soooo gooood.
That was so fun thanks yall
Informative and entertaining, as always. That sure was a beautiful piece of ribeye. 🤩
Kent looks like you mouth is watering the more steak language you here !!!!!!!!!!! Thank you for tips and tricks
That's cool Kent! Love learning about the meat cuts - did not know.
Love you Kent, and your cooking 😋🥰
This was spectacular. Thank you. She’s a smart and sweet woman.
i enjoy all your videos, thank you