Make An Ordinary Steak Better
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- čas přidán 19. 06. 2019
- Sometimes you’re just walking past the butcher’s case in the supermarket and you see a deal. It’s not the top grade of steak. Not a prime or choice, and definitely not Wagyu. But for the price, it’s hard to pass it up, so you decide you’re going to take a chance on a select grade of steak. Let me tell you, there’s nothing wrong with that, and in this video I show you one way I take an ordinary bone-in ribeye and turn it into something that tastes much more expensive.
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Steak Marinade Ingredients
Coarse Salt To Taste
Coarse Cracked Black Pepper To Taste
2 TBSP Minced Garlic
¼ cup Red Wine Vinegar
3-4 TBSP Olive Oil
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#cooking #grilling #ribeye #steak - Jak na to + styl
If I saw a case of steaks that looked like that for 10$, I’d stock my freezer!
I know it was a great deal for that select grade :)
I would buy an extra freezer and stock that too :)
Great video Ry. I worked 2 jobs, so i never EVER buy prime. Just because i have a large family here to feed. So select is always what i go for. I do something very similiar. But i add a splash of lemon juice to help tenderize the meat. And i dont use peppercorns i just use straight cheap ground pepper. Nobody has ever tasted the lemon juice either. But youve just given me more tools to my arsenal. Thank you Ry.
Yep, I do at least 50% select grade because the price is hard to beat :)
After searing put steak indirect on an elevated rack with a pan underneath to collect the drippings. In the pan add butter, thyme, and garlic. Baste the steak periodically until you reach temp. Strain sauce and use for dipping.
Never done this before but it sounds amazing. Lmk how it turns out. Lol.
CZcams has many BBQ channels; many with great info.
But Ry is the most affable of the bunch. He has a boatload of knowledge yet is the most humble of the pitmasters. Wish he was my neighbor.
Thanks so much. That's very kind of you :)
Wow that’s a very good bargain you got! That looks like a $25- $30 steak where I live.
Wow, that turned out pretty darn good for a select grade Ry! Many many times, that's all I could afford, and be honest with you, the best steak I can find in my area at any store is only choice, so these tips and tricks sure help people out that want a decent steak without breaking the bank, or only because that's all they can find.
Thank so much, Rus! Yeah, choice is usually all I can find unless I go to Costco or the butcher, but, as you said, you can get great results :)
I love your channel, it's so honest and inviting. You're a guy at the house making the best with what he's got, just like us!
Never really tried marinating a steak, but i'll for sure give it a try! Thanks Ry!!
nice one RY - thanks for the tips too mate
Man Ry, just when thought I liked your channel you go and make my day with a common man’s steak video and make me like your channel even more!! Much respect sir!! 🤙🏽
Thanks! That's kind of you to say :)
I use a 48 Stainless Steel Blade Spring Loaded Meat Tenderizer. Makes all meats butter soft and tender. Even a cheap Sirloin! It breaks down all the connective tissue. Also allows your rub or seasonings to penetrate the meat better.
You get what you pay for. Mine is a heavy duty Stainless Steel model that I have used for twenty+ years and still like new!
Perfectly done, thanks for the tips
Ry, this was a awesome video. I love that you're showing what to do with a very inexpensive steak. Proof that is more about the chef than the meat.
Yep some simple methods can really help a ‘lesser’ cut of meat :)
Nice to see you cooking a less expensive steak. Cooking a less marbled cut can still be tasty when cooked right. Nice job.
Absolutely :)
I would have bought those steaks for sure. Good video RY.. I always appreciate your experience.
Lol juicealanch love it! Beautiful looking steak RY. I find using a jacard especially on select makes a big difference. It really helps break down the meat and lets more flavor in. Nicely done my friend. 🍻
Good point :)
HI Ry great looking steak for a select grade thanks for sharing you really upgraded that steak.
The next time I do steak I'm going to give this a try. Great video.
The other day I went to my local market to get some tri-tip, cause I was told our store was having a sale, but unfortunately they were sold out of it. So, I ended up getting 3 smaller pieces of meat that were shoulder pieces. They were only like $4-$6 a piece, so why not! Anyway, I'm glad I was hanging out with my friend that night, because he enlightened me that the shoulder pieces are more tough, didn't even cross my mind when I bought them. Didn't have time to marinate over night, so I beat them with a meat mallet. XD Seasoned them up real nice and cooked them on the grill the way you do. Sear first, then indirect heat. I used to always just keep it over the flame, but it works out so much better with indirect heat. Those shoulder steaks came out PERFECT. It was nice and pink in the middle, and so juicy and tender.
Just thought I'd share my story. Lol. Cheap cuts are pretty damn good if you cook them right. :P
Absolutely :)
That steak looked awesome, Ry! And those grill marks were something special. Great job!
Thanks so much :)
When my kayaking club does a multi day float trip, I am cooking steaks for 10-15 guys, and I find that 6 hours -overnight marinating ribeyes in Andrea’s steak sauce, after a night of dry brining gets thumbs up from the guys. Andreas is available online from Amazon or Walmart, and from grocery chains in metro St. Louis.
Great Vid Ry. Very great teaching video for cooking steak...
Thank you :)
Try lime juice, it tenderizes well and doesn’t have a lasting effect on the flavor.
Great job!
That looked good at the start. Great at the end.
Good video as always Ry
Thank you :)
I sometimes add crumbled blue cheese to the steak when it's resting, and the heat melts the cheese - I'm a blue cheese / Roquefort junkie. I've seen butter also used, but I think that was just to give it a sheen. Homemade herbed butter would be good.
You made it look delicious. The taste/flavor was there. Like the marinade.
Thank you, Phil!
Awesome lookin steak Ry very nice grill marks, juicealanch?? I love it. Keep up the great work my friend
Thanks!
Ry, you are the man.
I have tried the "service meat" when it is on a super-special and have had mixed results. I try to find the best marbled cuts and often use a slather of mustard and a good pre-packed steak spice mix and let it set for a good 12hours or longer. Sometimes I use a jaccard prior, sometimes not. Usually works OK, but I suspect you are like me and our own worst critics
When cooking for a crowd, it tastes even better and my guests never complain. There is something about the camaraderie that comes with a cookout that just makes everything taste better.
....on a steak like that, with a pretty decent fat cap, I have had good luck using the rotisserie and utilize that fat throughout as it renders and searing it off if need be.
I'll have you over next time, Ry,
If you use the sous vide method and then sear it on the grill you can make any steak so much better.. :)
Great looking steak RY. I'm trying this sear then smoke method on my next steak. 🤘
Awesome!
Awesome looking steak. The price here ranges from 7 to 9 dollars a lb. I will have to try an over night marinade.
That looked like a great deal on steak. At least for my area. Great video
Good looking stake. I usually get chuck eye stake and revirce sear with salt and pepper. Not so expensive and just about always great tasting cut of meat.
Thanks for all of the inspiring videos.
Skip
Yeah I recently had a chuck eye for the first time and it was really good :)
I love steak but I need to cook it longer great video.
Wow that is some magic Ry! Cheers
Thank you :)
Great looking steak for sure bro. I have a marinade similar to this but I use low sodium soy sauce. Hope you and the family have a great weekend!
Yeah we use Low Sodium all the time. I actually prefer it to the fully loaded kind :)
Thanks for the Dry Brine I don't think enough you tubers do this... My wife just to me the other night that my steak wasn't as good because I didn't have the time to fry brine... Can't wait to see how it turns out.. Just started viedo
Love your videos Ry! I have the Weber kettle as well. Where did you get those cast iron grates? Those look awesome especially for searing! I’d like to get one of those .
The link should be in the video description. It was from Malory Cast Iron Grates :)
Great video Ry... and why ? because you took a cut thats probably the most presented cut to many of us around the country in our trips to the meat case and shown its well worth the little effort it takes to turn it into a very tasty meal at a very affordable price. Nice Job, as always ! Thank you.
Thanks! I appreciate that :)
As long as my steak looks like that, like it has truly been on a grill I'm all good.
Let your steak come up to room temperature and use a paper towel to blot up the liquid before putting it on the grill. That liquid is water, and the water turns to steam when it's put on the grill. Steaming is good for clams. It's not good for steak.
Looked really tasty. I go with white/black pepper, course salt, garlic and lemon juice ...
That sounds good to me :)
Ry, I use a seasoning paste with herbs, garlic, salt and pepper made into a paste with your knife or mortar and pestle and reverse sear. Marinade over night is always a good idea! Check out my Cowboy steak video! great job on that steak!
Nothing special? Whaaaa? Looks pretty special to me. Wish I could find that here!
great job pal love ur videos
Thank you :)
Hello Ry, great video. Can you tell us what made you go the sear first route vs starting with the indirect then going to sear? Was marinading it before a factor? Thanks!
Generally on larger cuts I like to be able to watch the internal temp as the cut finishes, so that necessitates a first sear, or a modified middle sear like I do on my Tri Tips :)
In ireland 2lbs rib eye is $22
I never buy steak this thick. I had hoped to use my new smoker but I have changed my mind. My question is do you use charcoal with the fuel already added or do you add regular coals you need to add fuel to?
I like to buy cheaper steaks like eye of chuck and partially freeze them, than slice in thin strips for fajitas or philly cheese steaks or even cube it for beef tips n gravy
That’s a great use of those cuts :)
I get it I'm jaded with meat prices what they are today but even 3 years ago I don't think I'd ever seen a steak like that around me for $10.
Uust found USDA Choice bone-in ribeye for $4.99 lbs at local market. Will try this this weekend. Usually buy prime at Costco. Thanks!
Yeah Costco is a great place for prime. That’s where I get my prime briskets :)
@@CookingWithRy Just picked one up today! Tasty weekend project.
Hey steak looks phenomenal! What kind of cast iron grill grate is that? I have the Weber kettle as well and that would definitely be a welcome improvement.
It's a Malory Cast Iron Grate :)
Thank you
Nice
Good video. Do you prefer a bone in vs. boneless steaks? How would your technique vary for a boneless steak?
I prefer bone in for ribeye, but as for technique I really would stay focused on temperature to get to my desired doneness :)
Cooking With Ry - Looks mighty tasty! Question - Not for a marinade but just to use your Salt & Pepper for the over night what exactly are you using for Pepper when doing that.
Just so I’m not adding it later. Saves a step and keeps me from forgetting 😊
@@CookingWithRy - what pepper do you use ? Like what mesh
@@stenny1970 I just use a coarsely ground. No specific mesh.
Good looking steak. You might want to look into larding for future experiments, fancy needle or otherwise, as leveraging some tallow and whatnot especially for a thicker cut like this could well help to overcome the lack of inherent marbling via DIY. I don't think I've ever seen a BBQ video here on YT this entire while that gets into that or barding despite it being something that goes about as far back as fire cooking and smoking outright..
Good idea :)
Dang those marks on that steak looked perfect
That cast iron grate sure helps :)
Ry, my man! Love your style of videos. Super chill and relaxing with great content to show how you kill it on the grill! Been subscribed for awhile and have used some of your recipes. Thanks for the great videos and content, always on point! Grill and chill baby!
Butter flakes have been really kind to me.
Great looking cut of beef there brother!
Thanks so much :)
One of your best videos. Alton Brown would approve; IMHO. 👍
Thanks! AB rules :)
I put beef tallow in the ziplock bag. It gives a fattier and beefier taste
That's a really good idea. Thanks!
Cooking With Ry np:)
I don’t have a charcoal grill...would technique work as well on a gas grill?
Absolutely :)
Ry does the meat take on any of the vinegar taste or it just helps tenderize the meat. I have read about packing cheaper cuts in salt overnight but have never tried it.
I feel that it gives a slight tang when using the apple cider vinegar, which works well with the other seasonings :)
👍
@@CookingWithRy I've used regular hard cider with venison steaks and it turned out pretty good.
Should try a reverse sear burger sometime. They look well done but they are still really juicy.
Oh I've done that many times. Fantastic way to do burgers :)
Good video, do you think it would turn out different with a reverse sear?
It would be fine. I just prefer this way with larger cuts to be able to watch the temp right until the end :)
OK, sounds logical. Thank you again for the video.
Nice!! Yummy... :-)
Another win !
Thank you :)
Why use fancy salt when you put it in a bag for 12 hours right after? I endorse finishing it with the good stuff but in a marinade the only thing that matters is how much you use.
I just decided to use that flake salt. Could have just as easily used kosher salt :)
Could you inject a lean steak with rendered fat or would it have any appreciable effect on the flavor?
I don't think you'd get the distribution within the meat, but cooking a steak IN beef fat is a common method for adding great beef flavor :)
Hey guys, just bought a Weber kettle Mastertouch. I can't decide on if I should buy the Weber compact chimney or the fill size one? Help!
If you’re just using it for the kettle I’d get the full size.
@@CookingWithRy yeah I'll only be using it for the kettle. Thanks Ry.
Any reason you chose not to reverse sear? It definitely turned out great no matter.
Especially on a big cut like this I like to watch the internal temp all the way to the finish line :)
Great video! I wish I could find a steak like that for $4.99lb
I know. It was crazy price even for a select grade :)
Great ideas! But $10.00? My gawd, where'd you get that? A steak like that here is about $30 to $40, and that's my meat budget for a week, lol
It was a definite score, even for select grade :)
Where you get grill grates for never 22”
I soak my steaks in cold coffee or Weber Black peppercorn marinade mix for 48HRS.
That's an interesting idea :)
@@CookingWithRy Thank You.
Butter to add fat.
Channel name is misleading. You did not cook with Rye at all! 😏
I buy cheap all the time. meat is always expensive. if its a solid cut under 4 bucks a pound I will inject some sort of stock marinade. you pay for fat, so less fat less moisture. I figure if they can take a $200 waygo bbq cut and use an easy marinade I will too on my budget cuts to get more than normal for a little cost. I prefer the premium cut texture like chops or steak so i like hot n fast salt pepper granulated garlic flavor on beef. pork is sweet and savory.
1 1/2 TSp per cup of supermarket better than bouillon gets rid of grey beef or old pork taste. add some beef/pork powdered au jus and it becomes contest bbq injection. salty and great one bite wanting more.. if I can make a kid eat it an adult will go for more., 6 bucks lasts months for me. if you need rub ideas for videos try out www.bbqrubs.com/Dry-Rub-recipes/. seems decent for me when I've tried for the family. at the very least its content idea. at best you find a decent rub that's cheaper to make than buy.
Just smoke 2 hour with oak, throw few chickens no need to marinade
Opps it wasn't a total dry brine
On cheaper cuts I normally Souse Vide them for approx 2 hours at 52c with SPOG then put them on the BBQ to finish off but if you want that smoke taste then smoke first on the BBQ then Souse Vide afterwards then put back on the BBQ or Skillet to finish off :). Great Vid though mate :)
Sounds good!
Have you done a barding injection?
That is not an ordinary steak..lol. Unless you totally mess it up it will be good.