Rib Eye Steak Recipe by the BBQ Pit Boys
Uploaded by: BarbecueWeb
Video Description:
The BBQ Pit Boys show you the "tips and tricks" to help you easily serve up the "best steak anywhere", the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or "marbled" more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2"-2" thick Rib Eye steaks --and then go "fire up" that BBQ grill of yours -it's time for some real STEAK On The Barbecue.
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
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Tags for this video: bbq barbecue rib eye steak beef steaks cooking recipe recipes grill charcoal food cook
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August 31 is the National Eat Outdoors day. This is the perfect time to watch this. Love that grill.
The last bloody thing you would ever want to put on a steak prior to cooking is fucking salt !!
Salt on any kind of meat does one thing and one thing only, draws the moisture ( natural meat juices ) out of the meat.
Another killer on meat is BBQ sauce when you are cooking it, it's full of sugar, and sugar burns.
" Ever cook a steak " you ask, yes thousands, I was head chef at a five star resort for many years.
I would suggest that the texture you would have after applying salt prior to cooking would be a " crust " . Many top chefs ( not sure what you mean by the term " steak master " ) certainly refrain from using salt in any form on steak. Also I did not suggest the use of BBQ sauce, ' food tv jibe crap ?? have a nice day !!
And yes dry aged, no comparison between the vacum packaged cuts and the dry aged cuts, dry aging enhances the flavour significantly.
お陰様で、お酒が旨いです。
ありがとうございます。
you made me hungry man...
it's f&%*ing gorgeous
Thanks for the vid, i think i'll make some amendments to the way i'm cooking it )